Milk tea chocolate cake Recipe

Name: Milk tea chocolate cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 140g Egg; 100g Sugar; 10g Starch syrup; 2g Vanilla extract; 90g Cake flour; 3g Cocoa powder; 2g Earl grey powder; 25g Melted unsalted butter; 40g Milk tea; 1 Egg yolk; 15g Sugar; 7g Corn starch; 100g Hot milk tea; 350g Whipping cream; 35g Sugar; 35g Cocoa powder; Sugar syrup; Ganache:50g chocolate; 25g whipping cream

Cooking TreePublished: 2022-09-27 Updated: 2022-09-1902.2K views

In Cooking Tree, we’re serving up delicious Milk tea chocolate cake, and we’ll show you how to make it from scratch.

I made a fragrant chocolate cake with milk tea and earl gray powder~
The custard cream made with milk tea and the cake sheet give off a subtle black tea scent, leaving your mouth feeling clean after eating it without feeling greasy~^^

When making chocolate whipped cream, you can make fine chocolate cream by sifting cocoa powder and whipping at low speed while mixing with a spatula.

I used ganache made from dark chocolate, but if you want a mild taste, I think it would be better to use milk chocolate~~

The chocolate and milk tea flavors go well together and it’s really delicious~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Milk tea chocolate cake

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Rating: 4.9/5
( 66 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

140g Egg

100g Sugar

10g Starch syrup

2g Vanilla extract

90g Cake flour

3g Cocoa powder

2g Earl grey powder

25g Melted unsalted butter

40g Milk tea

1 Egg yolk

15g Sugar

7g Corn starch

100g Hot milk tea

350g Whipping cream

35g Sugar

35g Cocoa powder

Sugar syrup

Ganache:

50g chocolate

25g whipping cream

Instructions

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

Sift the soft flour, cocoa powder, and earl gray powder and mix, then add a little of the dough to the melted unsalted butter and milk tea (50~60 degrees) and mix.

Put the mixed dough into the main dough, mix it, pour it into a 15cm mold, beat the bottom to remove air bubbles, bake in an oven preheated to 180 degrees for 35 minutes, then cool, cut off the top and cut into 3 pieces.

Mix egg yolk, sugar, and cornstarch in a pot. Add hot milk tea little by little to mix. Heat it on low heat until it thickens, then put it in a piping bag and cool it.

Add sugar to the whipped cream and whip it up to 40%, then sieve the cocoa powder, mix lightly with a spatula, and whip at low speed until hard.

Put 1 cake sheet on the rotating board, sprinkle sugar syrup, milk tea custard cream, chocolate cream, and put another sheet on it. Repeat one more time.

Apply cream on the top and sides, make a pattern on the side using a scraper, flatten the top and decorate with cream and ganache.

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