Coffee chocolate cream cake

Coffee chocolate cream cake

Introduction:

"The whole egg sponge cake has been made many times, but I still think it tastes too solid. So, on the basis of the original recipe, combined with the practice of some netizens, through experiments, the cake made from the improved recipe, I feel that the taste and organization are in line with my mind, neither too tough nor too soft, so it's very suitable to make the cake for mounting flowers. It's the recipe for sponge cake with whole eggs in the future. However, if you want to add some jam with water, remember to reduce the liquid content. This is a birthday cake for my son. It's the first time to mount flowers. I feel OK about myself. "

Production steps:

Step 1: make instant black coffee powder with boiling water, mix it with sunflower seed oil and let it cool.

Step 2: beat the eggs, add all the sugar and beat.

Step 3: add vanilla essence and continue to beat from low speed to high speed.

Step 4: beat until the egg paste doesn't disappear easily.

Step 5: sift the mixed low flour and cocoa powder into the egg paste and stir until there is no large dry flour.

Step 6: pour the coffee liquid in step 1 into the batter twice, and mix carefully.

Step 7: stir the batter.

Step 8: pour the batter into the mold, drop a few times, shake out the big bubbles in the batter.

Step 9: preheat oven, 170 degrees, heat up and down, middle layer. Bake for about 30 minutes. I won't write the steps of mounting flowers. After all, it's the first time. Just look at it for yourself.

Materials required:

Eggs: 4

Fine granulated sugar: 80g

Low gluten flour: 85g

Cocoa powder: 15g

Instant black coffee powder: 5g

Sunflower seed oil: 30g

Homemade vanilla extract: 2.5ml

Boiled water: 30g

Note: stir the batter carefully, or it is easy to defoaming.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet