Coffee cream chocolate cake
By VicentaLakin
Recipe Recommendations
- Cake: Eggs of 4
- salad oil 50 grams
- water 50 grams
- low-gluten flour 65 grams
- cocoa powder 15 grams
- fine sugar 70 grams
- Coffee cream: coffee powder 5 grams
- light cream 200 grams
- boiling water 10 grams
- powdered sugar 20 grams
- sweetening
- roast
- half an hour
- ordinary
Steps for Coffee cream chocolate cake
1
Separate protein and yolk and add 20 grams of fine sugar to the yolk to melt sugar。
2
Add salad oil in fractions。
3
Add water evenly。
4
Sift in low-banded and cocoa powder, mixed into cocoa pasta。
5
The protein is placed in a clean basin with the remaining 50 grams of sugar distributed three times to the lifting of an egg-beater。
6
Half of the protein is taken into the cocoa paste, evenly mixed, then evenly mixed in the protein basin。
7
And pour the face into a cup of paper, about eight percent full. The oven is preheated, 180 degrees, up and down, in the middle, for about 15 minutes. Take it out cool。
8
The coffee powder is flushed with water。
9
Cream cream and sugar powder spread from ice water to visible textures and small tipping points for eggbeaters。
10
It's like pouring coffee into the light cream。
11
Decorate the cake just as you like。