In Cooking Tree, Chocolate Coffee Cake is on the menu, and weโll show you how to make it from scratch.
I made a mocha cake where you can feel the taste of dark chocolate and coffee together~
I used a soft and chewy roll cake sheet, and the texture was really good~
Since the sheet is rather dense, you have to be a little careful when cutting it, but I think it is a really delicious and satisfying sheet~
It was raining and it was getting dark, so I had to put it in the refrigerator for about 30 minutes to harden because I was in a hurry to shoot.
It is simple, but the taste is really rich and deep, so I ate it deliciously~
I think it would be better to cut the cake into various shapes and finish it instead of cutting it like me.
Enjoy watching~~โฌ~
Follow along with the ๐ recipes below๐๐พ๐๐พ
Ingredients
- 3 Egg yolks
- 20g Sugar
- 1g Salt
- 25g Vegetable oil
- 40g Milk
- 3g Vanilla extract
- 3g Instant coffee powder
- 40g Cake flour
- 10g Cocoa powder
- 2g Baking powder
- 3 Egg whites
- 60g Sugar
- 50g Warm heavy cream
- 2g Instant coffee powder
- 80g Dark chocolate
- 160g Heavy cream
Instructions
- Mix egg yolk with sugar and salt, add vegetable oil and mix, then add milk, vanilla extract, and instant coffee powder and mix.
- Sift the soft flour, cocoa powder, and baking powder and mix.
- When large bubbles appear while whipping the egg white, add sugar in 2~3 portions and whip to make meringue with soft horns. Divide the dough into 3 times and mix.
- Pour into a mold, remove air bubbles, bake in an oven preheated to 170 degrees for 20 minutes, cool, cut off the edges, and divide into thirds.
- Melt instant coffee powder in warm fresh cream, add to dark chocolate and microwave for 10 seconds to melt, mix and cool.
- If the whipping cream becomes thick while whipping, add cooled chocolate and whip hard.
- Apply cream to one sheet and put the other sheet on it. repeat one more time
- Apply cream on the top, arrange the sides, and harden in the refrigerator for 2-3 hours.
Recipe video
Thank you for watching~โฅ
Enjoy
