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チョコレートケーキ｜Delmira Cookingさんのレシピ書き起こし

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Delmira Cooking

Number of Subscribers: 297.0万人
Number of View: 4.6億回
Number of Videos: 173本

Ingredients

(A) Medium-strength flour : 120g
(A) Cocoa powder : 25g
(A) Baking powder : 小さじ1/2
(A) Baking soda : 小さじ1/4
(A) Vanilla powder : 小さじ1/2
砂糖 : 125g
Milk (for dough) : 220g
Oil (for dough) : 50g
レモン汁 : 小さじ1/2
油（ケーキ型用） : 適量
チョコレート : 150g
Milk (for pavé chocolate) : 60g
バター : 小さじ1/2

Time required

120minutes

Procedure

1) Make the dough 00:12
Sift (A) and put in a bowl. Add sugar and mix well. Add milk (for dough), oil (for dough) and lemon juice and mix well.
2) Prepare the steamer 01:51
Put water in a steamer and heat.
3) Put the dough in a cake mold 02:06
Apply oil (for cake mold) to the cake mold. Spread cooking paper cut to fit the shape of the cake and add oil. Add 1 and mix well. Cover the cake mold with aluminum foil.
4) 生地を蒸す 02:56
2に3を入れ、蓋をする。中火で1時間蒸す。蒸し器から取り出して冷ます。
5) ガナッシュを作る 03:24
ボウルにチョコレートと牛乳（ガナッシュ用）を入れ、湯煎でチョコレートを溶かす。チョコレートが溶けたらバターを加えて良く混ぜる。
6) ケーキにガナッシュをかける 04:20
4を型から外し、クッキングペーパーを取り除く。5を全体にかける。

Point

・ Baking soda is baking soda.
・ Baking powder has the characteristic that it does not spoil the flavor of the dough but has little swelling, and baking soda has the characteristic that it swells well but has a unique flavor, so the two are used together to take advantage of each other's strengths.
・ In the video, the No. 5 cake mold is used.