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Chocolate cake ｜ Emojoie Transcription of Emojowa's recipe

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Emojoie

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Ingredients

(A) Cake flour : 70g
(A) Cocoa powder : 20g
(B) Chocolate (for dough) : 20g
(B) Vegetable oil : 20g
egg : Three
Granulated sugar (for dough) : 90g
Chocolate (for cream) : 80g
Fresh cream : 250g
Granulated sugar (for fresh cream) : 10g
(C) Water : 50g
(C) Granulated sugar (for syrup) : 20g
Chocolate (for decoration) : Appropriate amount

Time required

70minutes

Procedure

1) Preparation 00:36
Sift (A) together and dissolve (B) in a hot water bath.
2) Make dough and bake 01:43
Put eggs and granulated sugar in a bowl, warm in a hot water bowl, and whisk well with an electric whisk until it drips into a white ribbon.
Add milk, (A) and (B) in order and let them blend in.
3) Bake and split 04:05
Pour into a mold, bake in an oven at 170 ° C for 25 minutes, remove from the mold, and cut into 3 horizontal pieces.
4) Make chocolate cream 06:05
Chop the chocolate, melt it in a hot water bath, add the cream in several batches, and add the granulated sugar.
Soak the bowl in ice water and whisk until horns are formed.
5) decorate 07:48
Heat (C) in the microwave to make syrup.
Sprinkle syrup on the sponge, apply cream, layer the sponge and sprinkle with the shaved chocolate.

Point

The material is an 18 cm circular mold as a guide.
For chocolate, use black or sweet chocolate that does not contain milk ingredients. You can decorate the chocolate from above with whatever you like.
When cutting the sponge, it is easier to cut it by sticking a toothpick as a mark.
If you want to use 200ml of fresh cream for chocolate cream, use 65g of chocolate and 8g of sugar.
A small amount of liqueur may be added to the syrup.