How to make chocolate cake?

Chocolate cake practice: Necessary tools: stainless steel basin (1), egg beater (one for each size), cake mold (to be purchased as needed), oven or microwave oven (household oven is not too big, medium size is enough), and several sheets of oil paper.

Exercise:

Light chocolate cake practice

1. Mix 250 grams of eggs and 200 grams of sugar to make a paste foam. 2. Mix100g flour and 60g cocoa powder together, filter, add into foam and mix to make a mixture. 3. Put a layer of oil paper on the mold, pour in the above mixture and bake in the oven. Control the fire temperature at about 200 degrees Celsius, bake for 25 minutes and then take it out for use. 4. Beat about 250-450g (about one tin) of light cream with an egg beater, add 180g of authentic chocolate (both made in Switzerland or Belgium) and stir. 5. Spread the whipped cream on the freshly baked cake and cool it. You can also cut the cake and spread cream on the interlayer or put a layer of fruit pieces on it. It's time for fresh strawberries to come on the market. Make a strawberry chocolate cake. Materials:

Egg yolk 22g, sugar 20g, butter 12g, chocolate 20g, low-gluten flour 15g, cocoa powder 8g, baking powder 1g, baking powder 1g, cake powder 23g, milk 20g, protein 34g and sugar 20g.

Exercise:

1. Egg yolk and sugar are sent together.

2. Add low-gluten flour, cocoa powder, baking powder and cake powder to the beaten egg yolk.

3. Melt the butter and chocolate in the water, add it to the mixture in step 2, then add the milk and stir well for later use.

4. Add 20 grams of sugar to the egg white and stir until it bubbles. Add the mixture of step 3 several times and mix thoroughly.

5. Finally, bake in the oven 180℃ for 25 minutes.

The method of thick chocolate cake

1. Prepare about 500 grams of butter, add about 400 grams of sugar, and beat well with an egg beater. When it is white and slightly convex, add 500 grams of flour and 200 grams of cocoa powder, and add 2 ~ 3 eggs to make batter. 2. Pour the prepared batter into a mold lined with oil paper for baking preparation (the specific requirements are the same as above). 3. Prepare 500 grams of dark chocolate and 100 grams of pure fresh milk (the milk should be heated in the microwave oven in advance), stir it into chocolate sauce, spread it evenly on the cake, smooth it and cool it. You will be pleasantly surprised to find that the cake has a thick chocolate skin on its surface, which looks very attractive. Sweet dark chocolate cake material:

Low flour 90g, dark chocolate 1 10g, butter 30g, 3 eggs, sugar 60g and milk 60g.

Exercise:

Preparatory work:

1. Break or chop the dark chocolate, put it in a container filled with butter and melt it with insulated water or microwave oven.

2. separate the egg white from the protein.

3. Sieve twice for low powder.

Mould:

Six-inch round die

Exercise:

1. Beat the egg whites until rough, add 60 grams of sugar in three times, and beat until dry and foaming. Preheat the oven to 160 degrees.

2. After the egg yolk and milk are beaten well, add the melted chocolate butter, stir well, sift in the low powder and gently stir well.

3. Add 1/3 egg white cream into the egg yolk paste, stir well, then pour it into the remaining egg white cream and stir well.

4. Put it into the mold, put it into the middle and lower layers of the oven, and bake at 160℃ for 45 minutes.

Chocolate cake roll material:

Cake slicing materials: 3 egg yolks, 20g fine sugar, 3 egg whites, 30g fine sugar, 40g low-gluten flour, 8g cocoa powder, fillings and fabrics: 200g animal whipped cream, 20g fine sugar, and Tiger brand materials: dark chocolate pens and white chocolate pens.

Exercise:

1) making cake slices: separate the egg white from the egg yolk, and beat the egg yolk with +20g fine sugar until it is thick and white.

2) Add the fine sugar into the egg white for three times until the egg white can form a right-angled tip.

3) Take a small amount of protein, put it into the egg yolk paste in step 1, and stir it evenly with a rubber spatula. After stirring well, pour in most of the remaining protein and stir well.

4) Mix and sieve the low-gluten flour and cocoa powder into the egg paste, and stir evenly with a rubber scraper until the dry powder is completely invisible.

5) Pour into a baking tray covered with baking paper and bake at 170 degrees for about 10- 15 minutes. When the surface feels elastic, it can be taken out. Don't bake too much.

6) After baking, take the cake slices out of the baking tray together with the baking paper, let them cool for 1-2 minutes, and then tear off the baking paper.

7) whipped cream +20g fine sugar, beat to 10 (scoop with a right-angled tip).

8) The baking surface of the cake slice is used as the inner layer of the cake roll and then coated with whipped cream.

9) After being rolled, put it in the refrigerator and have a cold meal for 30 minutes.

10) after setting, spread the remaining light cream on the surface of the cake roll, and then cut it into pieces to eat.

Cubic chocolate cake material: chocolate sponge cake (chocolate Genoa sponge cake) with 3 whole eggs (about 150g eggshell removed), 90g fine sugar, 75g low flour, cocoa powder 15g, butter 15g, 50ml syrup (30ml water) and 305 ml Bailey liqueur. The ratio of water to sugar is 2: 1. 50 ml of rum), dry Xu Na: 50 ml of whipped cream, 50 g of chocolate (twice the original formula), dry Xu Na cream stuffing:125ml of whipped cream,125g of chocolate, 50 g of butter (twice the original formula), a proper amount of decorative cocoa powder and a little gold foil.

Exercise:

Exercise:

Make chocolate sponge cake

1, low powder and cocoa powder are mixed evenly.

2. Send the whole egg to a strip sample, and cut and mix the eggs classified and sieved in ① evenly with a scraper.

3. Melt the butter, pour it along the scraper and mix it into a cake paste.

4. Pour ③ into a baking tray covered with oil paper, put it into an oven preheated to 200℃ and bake for 10 minute.

5. After baking, spread oil paper on the baking net, pour in the baked cake slices, take out the baking tray, let it cool, and cut it into 724 pieces (the original square is 936 rectangles).

Making dried Xu Na has dried the cream filling.

5. Dry Xu Na chocolate+whipped cream is heated in water until mixed, and then cooled until creamy.

6. Dry the Xu Na cream filling. Mix ⑤ with softened cream and beat well with an egg beater.

Make sugar water

7. Water+sugar is heated and melted. Cool and pour into thyme liqueur.

combine

8. Spread sugar and wine on the cake slices.

9. Spread a layer of dry Xu Na cream filling on the cake slice coated with sugar and wine, and scrape off the cream next to it.

10, put the second cake, gently press the surface to adjust the shape, and then wrap it with sugar water.

1 1. Spread dry cream filling on the cake and smooth both sides.

12. Smooth the cake surface for the second time.

13, put the third cake, and repeat steps ⑩-⑿.

14, put the flat cake in the freezer for one hour to cool and fix it.

15, take out the cake after cooling and fixing, and cut the surface with a spatula every 4cm.

16. Dissolve the dried Xu Na in water, put it in a paper bag, extrude the frame on the surface of the cake, and sprinkle cocoa powder on the surface.

17, the rest of the dry Xu Na continues to melt to a softer state, that is, it is thick but can flow. Stuff it into a box and decorate it with gold foil.

Secret recipe chocolate cake Cocoa powder, flour, sugar, eggs and oil are all traditional raw materials for making cakes. The secret of this cake lies in the use of tomato juice rich in lycopene. This antioxidant helps to fight cancer. Materials:

Cake: tomato juice 180ml, unsweetened cocoa powder 80g, medium gluten flour 270g, baking soda 1 teaspoon, fermented flour (baking powder and baking powder) 1/2 teaspoons, salt 1/4. 1 1/2 teaspoons vanilla extract, 30g unsweetened chocolate, 2 tablespoons low-fat (1%) milk, 1 tablespoon unsweetened cocoa powder, 15g low-fat cream cheese.

Exercise:

1. Preheat the oven to 180℃. Take two cake baking molds with a diameter of 23 cm and spray some non-stick cooking spray.

2. Take a small pot, pour tomato juice and 60ml water, and bring to a boil. Add cocoa powder and stir until smooth. Turn off the fire.

3. Take a medium bowl, add flour, baking soda, sugar and salt and stir.

4. Take another bowl, add sugar, oil, eggs and 1 teaspoon vanilla extract, and stir well. Stir in the mixed cocoa powder and mixed powder in turn. Stir into batter and pour into 2 cake baking molds.

5. Bake in the oven for 25 to 30 minutes until the toothpick is inserted into the center and taken out, without sticking the batter. Take it out and put it on a cooling rack, and cool it for 10 minute. Pour out the cake and put it on the cooling rack to cool thoroughly.

6. Prepare coating: Take a medium-sized microwave bowl and mix chocolate and milk. Heat with microwave at high temperature 1 min, and stir until smooth. Add cocoa powder, cream cheese and 1/2 teaspoons vanilla extract in turn and stir until smooth and even. Finally, add sugar powder and stir well.

7. Put one layer of cake on a big plate, coat it with jam and coating, and then put another layer of cake coated with jam and coating on the first layer. Finally, coat the sides and top of the cake.

Classic chocolate cake material:

Bread body: 300g, 240g of fine sugar, 350g of eggs, 330g of chocolate, 2 10/0g of low-gluten flour, 200g of decoration, 200g of whipped cream and a proper amount of chocolate beans.

Exercise:

1. Cake body making: First, put chocolate in water and heat it to melt for later use; Sift the low-gluten flour for later use.

2. Beat the cream and fine sugar together until fluffy, then add the chocolate melted by 1 method and stir well. Add the eggs in three times and stir well, then continue to beat with a blender, and then add the low-gluten flour sieved by 1 method and stir well.

3. Prepare a 30㎝×25㎝ baking tray, spread paper in it, and then pour Method 2 into the baking tray. After flattening, put it in a preheated oven, bake it at 170℃ and 170℃ for about 35 minutes respectively, and then take it out and cool it.

4. Decorate: Chop the dark chocolate, put it in a bowl, add the cooked whipped cream and stir until the chocolate melts, and let it stand for 2 hours. Decorate the cooled cake with method 3.

5. Cut the cake in step 4 into 3 × 5 ″ cakes, and then decorate each cake with coffee-shaped chocolate beans.

Royal chocolate cake material:

Cake body: 4 pieces, 90g fine sugar, 72g low-gluten flour, cocoa powder 15g, baking soda powder 1.5g, milk 35g, salad oil 25g, stuffing 280g, decoration 150g, and animal fresh cream 65438.

Exercise:

1. Please refer to the recipe on page 22 of this book 1~2 for the recipe of cake body.

2. After the cake is cooled, cut it into two pieces of 25××15×, put a cream cream between the two pieces, spread a layer of cream on the surface, and put it in the freezer for about 30 minutes.

3. After the decorative whipped cream is boiled, chop up the dark chocolate, add the broken dark chocolate and stir well to make it completely melt.

4. After the cake of Method 2 is frozen, Method 3? After reaching the cake surface, draw a straight line with cream paste, then draw a horizontal line with clean bamboo chopsticks as decoration, and then cut into small pieces about 3㎝×5㎝.

Volcano chocolate cake

{Materials }[8]

............ butter 250g.

Egg ............ 5.

Egg yolk ............ 5.

Sugar ............... 125g

Dark chocolate ... 250 grams

Flour ............ 50 grams

Exercise:

} (Must be prepared the day before)

1) Eggs, yolk and sugar, put them in a bowl and stir until smooth.

2) Cook the butter and chocolate together over low heat until they melt.

3) Slowly mix the cooked chocolate cream into the (1) egg mixture and gently stir until it is even and smooth.

4) Then, the stirred chocolate pulp and flour are evenly mixed.

5) Spread a layer of butter on 8 small baking molds, and then pour the batter into the molds respectively.

Refrigerate for at least 24 hours.

6) Take it out after 24 hours, preheat it in the oven 180'C, then move the mold and dry it 15 minutes.

7) Take out the baked cake, and then you will see that the outside is dry, but the inside is swollen.

8) Carefully loosen the mold and pour the cake upside down on the plate.

Almond chocolate cake material:

Material preparation (6 persons):

Dark chocolate 150g, milk chocolate 100g, butter 175g, coarse sugar 125g, almond powder 150g, scattered almond slices 150g, and crushed rock sugar 1 teaspoon.

Exercise:

1. Coat butter in a mold with an area less than 24 square centimeters, and evenly coat crushed rock sugar and almond powder at the bottom of the mold; Preheat the oven to 180 degrees.

2. Chop the dark chocolate and milk chocolate into small pieces, add the butter, and put it in the microwave oven to melt and make it smooth.

3. Beat the eggs into the dish, add sugar and stir well, then pour into the melted chocolate; Then add a teaspoon of almond powder and put it into the mold as a whole; After putting it in, stir the broken rock sugar and chocolate at the bottom of the mold evenly and carefully smooth the surface; Bake in the oven for 40 minutes.

4. Take the cake out of the oven, cool it for about 5 minutes and then demould it. Decorate the cake surface with almond slices and small dried fruits. You can eat it when it is completely cold.

Hazelnut chocolate cake material:

Egg yolk paste: 80ml orange juice, 20g sugar, 60~70ml salad oil (do not use peanut oil, sesame oil, olive oil, etc.). ), 100g low flour, 5 egg yolks, 5 protein, 70g sugar, 8 g corn flour, 1/4 teaspoons white vinegar and 65433 salt.

Exercise:

1, mixed yolk paste:

A, orange juice+sugar, stir until saccharified, must be completely melted. Sugar can be soaked in orange juice in advance.

B, add salad oil and beat it into a slightly thick and uniform liquid, which is translucent, like a thin rice soup. It's about 1 minute. If you don't look carefully, you won't see oil stars on the surface.

C, sieve all the flour at one time and mix well (the flour is smooth and easy to mix)

D, finally, add the egg yolk and stir evenly.

All these stirring processes are done by hand whisk.

2. Take another dozen egg bowls, pour in the egg whites, and beat the egg whites with electric egg beater. Beat at low speed until coarse foam, add sugar, corn flour, salt and white vinegar at one time, beat at high speed until wet foam, and then beat at low speed (break the large foam formed at high speed) until it is close to dry foam. At this time, when the eggbeater is lifted, the protein foam is short and sharp (the long tip is wet foam), and the protein foam will not fall off when the basin is poured.

3. Preheat the oven during beating 150~ 170 degrees. (Everyone's oven is different)

4. Spoon 1/3 into the yolk paste with eggs, stir it slightly with eggs, scoop out 1/3 with a rubber knife, scoop it out from the bottom of the basin, stir it quickly, then pour it back into the protein bowl and mix it with the last 1/3 protein bubble to make a uniform cake paste.

5. Pour the cake paste into the mold, and gently drop the mold on the table for 2~3 times to break the big bubbles.

6. Put it in the preheated oven for the next layer (if there are 4 layers, put the penultimate layer), bake for 40~50 minutes, and cover the surface with tin foil in the middle. Insert the bamboo stick into the center of the cake, don't stick the cake paste when pulling it out, and pat it on the surface with your hands, which will rebound well and feel no rustling. It must be well done.

7. Immediately after taking it out, pour it on the grill, or hang it upside down until it is cool. Cut around the mold with a rubber knife and take out the cake.

8. Slice the cake and put it in the middle. After the whole appearance is covered with chocolate fudge, you can add your favorite fruit decoration at will.

Chocolate fudge method:

Chop the chocolate, add water and heat it in water, and stir until the chocolate is completely melted. Cool slightly and mix well with whipped cream.