Homemade Vanilla Buttercream Chocolate Cake Recipe

Once the cube oven was in hand, I first thought of savoriness.milk cream. Cream always consumes slowly, making it a big challenge for every baker, to consume milk cream. I used milk cream to make this chocolate cupcake,it doesn't shrink and has a rich chocolate flavor combined with creamy taste. It's a favorite among children., since it was made, the baby wouldn't take his eyes off the box of egg cakes, and he wouldn't feel satisfied until holding one in his hand. He even worries that his sister will finish them all.

　　ingredients main ingredients:

　　4 eggs, 120g milk cream, 40g chocolate, 80g low-gluten flour,50g sugar, 20g chocolate, 20g milk cream, decoration sugar as needed.steps 1. Pour the milk cream into a melting pot and add the dark chocolate. Melt it over hot water while stirring until well mixed.

2. Continue to stir until the liquid is uniformly combined.

3.

egg whites

and separate the egg yolks.4. Weigh the sugar accurately. 5. Whip the egg whites, adding one-third of the sugar when they form coarse bubbles, until long peaks are formed. Add another third of the sugar and whip a few times before adding the remaining sugar.

6. Continue whipping until long sharp peaks form, then refrigerate for use.

7. Add the egg yolks to the chocolate cream mixture and stir with an electric mixer until well combined.

8. Sift in the low-gluten flour.

9. Stir until uniformly combined with a hand mixer.

10. Take out one-third of the whipped egg whites, add them to the chocolate batter, and mix using a folding method until evenly combined.

11. Transfer the mixture into the remaining egg whites and fold gently until well combined, then pour it into the mold.

12. My

oven

is an Orienta cube oven; place the mold directly on the bottom layer of the oven. Preheat the oven first, then shake the cake batter to remove air bubbles before baking at 110°C for the upper heating element and 170°C for the lower heating element for 25 minutes.13. After baking, let it cool down. 14. Melt 20g of chocolate and 20g of milk cream in a melting pot over hot water. Once cooled, use a small spoon to apply this mixture to the cake surface and sprinkle some colored sugar as decoration.

15. It can be eaten after cooling slightly.

16.|Heart-to-heart

cupcakes

have a long straight tip.

TIP: Dark chocolate gives better taste, it's rich and full-bodied. Do not over-whip the egg whites, or the cake texture will be poor,muffins should have a long sharp end.