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ケーキ（チョコレートケーキ）｜みきママChannel さんのレシピ書き起こし

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Miki Mama Channel

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Ingredients

卵 : 3個
砂糖 : 90g
(A) salad oil : 大さじ2
(A) Water : 大さじ2
(A) vanilla essence : 3滴
薄力粉 : 80g
ココアパウダー : 10g
ベーキングパウダー : 3g
生クリーム : 300ml
(B) Chocolate syrup : 100㏄
(B) Cocoa powder : 20g
(B) Sugar : 20g

Time required

60minutes

Procedure

1) make the dough 02:20
Put the egg yolk, 45g of sugar, and (A) in a bowl and whisk for about 5 minutes.
Sift in the flour, cocoa powder, and baking powder.
Mix until the powdery texture is gone.
2) メレンゲを作る 03:32
Remove the egg whites, add a pinch of salt (not listed) and whisk for about 30 seconds.
Add 45g of sugar in 2 batches and whisk until glossy.
After whipping, add 1/3 of the meringue to 1 and mix until smooth.
Add the rest of the meringue in 2 batches and mix.
3) オーブンで焼く 06:09
Pour 2 into the mold.
Bake in a preheated oven at 180 degrees for 25 minutes.
Remove from the mold, cut into 2 pieces and cool for about 10 minutes.
4) make chocolate cream 06:56
Put fresh cream and (B) in a bowl and whisk until stiff peaks form.
Apply 1/8 of the cream to one sponge.
Layer the sponge and apply the rest of the cream all over.
Draw a pattern on the top and cool it well in the refrigerator to complete.

Point

・Use unsweetened cocoa powder.
・The dough can be eaten delicious even if it is frozen the next day.
・If you add cocoa to fresh cream, it will turn brown, and if you add chocolate syrup, it will become a rich and delicious cream.
・When whipping, it is good to use a hand mixer.
・Separate the egg yolks and egg whites in advance, put the yolks in a bowl, and cool the egg whites in the refrigerator.
・After baking in the oven, stick a bamboo skewer in the center and bake for another 5 minutes.
・When the dough is baked, drop the mold from a slightly higher place twice to release the heat.
・Put the batter in the mold and spread it evenly around the batter 3 times with a bamboo skewer.