How to Make 8 Inch Chocolate Cheesecake Cupcake
Chocolate Sponge Cake Egg Cake 8-inch is the traditional size for this treat.Recipe, it can often be seen in many restaurants and eateries. Chocolate Chocolate Sponge Cake The 8-inch design offers a variety of styles and flavors, beloved by everyone. Salivating? Come learn how to make this dish with us!Cooks United Let's learn together how to make this cake!
8-inch Chocolate Sponge Cake Ingredients Introduction
Low-flour (80 grams)Corn Starch(10 grams) Chocolate shreds (30 grams), Corn oil (65 grams), Granulated sugar (25 grams for egg yolk mixture, 60 grams for egg white)Egg yolks Batter Lemon juice (5 drops) Vanilla extract (3 drops for the egg yolk) Chocolate Sponge Cake 8-inch method:
1. The recipe for the cake
2. Sift the cocoa powder
3. Add
Milk Mix well 4. Add corn oil and mix well
5. Place the bowl in hot water at 50 degrees Celsius, stirring constantly
6. Add granulated sugar and mix
7. Add chocolate and stir until melted!
Melted sugar and chocolate8. Remove from heat and add one egg yolk at a time, mixing well
9. Add sifted low-flour in three parts
10. Mix until very smooth!
Set aside in hot water to cool down! Because the chocolate batter needs to cool down.11. Egg whites with
Lemon juice Whipped to stiff peaks using an electric mixer 12. Add one-third of the granulated sugar and whip for 60 seconds at medium speed
13. Add another one-third of the granulated sugar and whip for 60 seconds at medium speed
14. Add remaining sugar and whip for another 60 seconds
Egg whites must be whipped to stiff peaks!
A peak that stands straight like a small mountain! The sponge cake requires proper whipping! Preheat the oven
16.at 150 degrees Celsius for 10 minutes! This preheating is important so that we can bake immediately once the batter is ready.17. The egg whites on the right are already stiff!
18. Take one-third of the whipped egg whites and mix them into the chocolate batter, folding gently
19. Transfer the combined batter back to the remaining egg whites and fold carefully!
Approximately 5 minutes for making the cake batter. The batter should be very smooth and flowable now! Very important!20. Pour the batter into the mold from a height of about 15 cm to release bubbles.
21. Use a toothpick in a Z-shape motion to remove air bubbles.
22. Shake the mold gently until the surface is level!
The batter should be smooth for success.23. The oven has been preheated, now place the mold into the oven and bake at 150 degrees Celsius for 40 minutes.
24. After baking, insert a toothpick to check that it comes out clean.25. Remove from the oven immediately, shake gently, and turn upside down to cool for 3 hours before demolding.
26. Demold by pressing around the edges of the mold two times.
27. To remove the bottom, press it once; very easy!
28. The cake looks beautiful after demolding.
29. Decorate to make it even more appealing.
30. Perfect without any flaws!
31. Full height of 7 cm.
Find no flaws at all!
Full model 7 cm.
