Chocolate layer cake Recipe

Name: Chocolate layer cake (Black Sponge Cake)
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 12
Cuisine: Korean
Ingredients: 95g Egg; 65g Sugar; 7g Corn syrup; 2g Vanilla extract; 60g Cake flour; 5g Black cocoa powder(When baking a light color chocolate sheet, add 7 g of cocoa powder instead of black cocoa powder); 17g Melted unsalted butter; 30g Milk; Ritter sport chocolate; Whipped cream:200g whipping cream; 20g sugar; Whipped choco cream:200g whipping cream; 25g sugar; 15g cocoa powder; 5g black cocoa powder

Cooking TreePublished: 2022-09-20 Updated: 2022-09-1801.7K views

In Cooking Tree, Chocolate layer cake (Black Sponge Cake) is on the menu, and we’ll show you how to make it from scratch.

I made a two-tone chocolate layer cake with cocoa sheets and black cocoa sheets~
I wanted to make the black cocoa sheet not too black, so I added a little bit and baked it, but the color came out well~^^

I mixed black cocoa powder and cocoa powder in the chocolate cream, sieved it, and whipped it, and it was a chocolate cream with a different feel from the existing chocolate.

Sandwiched with white whipped cream in the middle, I liked it because it was clean~*^^*

On the outside, I cut and pasted various flavors of liter spot chocolate and decorated it, but I think it’s fun to eat it together when eating a cake, adding texture and flavor~

I had fun working on it because it seemed like a slightly unique-shaped cake was made.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate layer cake (Black Sponge Cake)

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Rating: 5.0/5
( 47 voted )

Serves: 12 Prep Time: 60 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

95g Egg

65g Sugar

7g Corn syrup

2g Vanilla extract

60g Cake flour

5g Black cocoa powder
(When baking a light color chocolate sheet, add 7 g of cocoa powder instead of black cocoa powder)

17g Melted unsalted butter

30g Milk

Ritter sport chocolate

Whipped cream:

200g whipping cream

20g sugar

Whipped choco cream:

200g whipping cream

25g sugar

15g cocoa powder

5g black cocoa powder

Instructions

Put the egg, sugar, and starch syrup in a pot of hot water and stir to raise the temperature to 40 degrees, then remove from the pot.
Add vanilla extract and whip with a hand mixer until rich ivory-colored foam is formed.

Sift the soft flour and black cocoa powder and mix, then add a little bit of the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix, pour into the oven pan, remove air bubbles, bake in an oven preheated to 180 degrees for 25 minutes, cool, cut off the top, and cut into 2 pieces.

Prepare a cake sheet with cocoa powder in the same way.

Put the black cocoa sheet on the rotating plate, and the whipped white whipped cream, then the soft cocoa sheet. Repeat 2 more times.

Put two types of sifted cocoa powder on the top and side of the cake and icing with whipped chocolate whipped cream.

Attach the cut-liter chocolate to the side of the cake, then transfer the remaining chocolate whipped cream to a piping bag, decorate it, and sprinkle chopped chocolate in the center.

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