Today we will bake a chocolate castellated cake in water bath method
This cake has a rich chocolate fragrance and a soft and delicate taste
Every bite is full of enjoyment
Spread parchment paper on the baking pan to ease demoulding, and boil a pot of water for later use
Sift 125g cake flour, 25g cocoa powder, 2.5g salt
30g chocolate chips
Melt with hot water of about 70C
105g odorless vegetable oil
Heat to about 75C
It’s a bit hot here, I’ll let it cool a bit before using
Pour the hot oil into the flour mixture, making sure that the oil temperature does not exceed 80C
Mix immediately
The hot oil will prevent flour forming gluten, and the texture of the finished cake will be very soft
Add melted chocolate chips (scrape all as much as possible)
Stir well
Pour 120g of room temperature milk
Stir into a paste
9 eggs separated yolk and egg whites
Put the egg whites in an oil and water-free basin
Put the egg yolk in the chocolate batter
Stir the egg yolk and batter thoroughly
Whisk egg whites on low speed for about 5 seconds
Add 1/4 tsp cream of tartar when the fish bubble is forming, or use a few drops of lemon juice instead
Continue to beat at low speed for about 20 seconds
Add half of 125g fine sugar when foaming
Beat at medium high speed for about 1 minute
Add the remaining fine sugar when the foam becomes thin
Continue to beat at medium and high speed for about 3 minutes to a soft peak
Then slowly beat at low speed 2nd gear
Use a spatula to clean up the edge of the basin
Low speed, 2nd gear, about 5-6 minutes, to medium-soft peak
The peak looks like a hook after lifting the whisk
Add 1/3 meringue and mix with chocolate yolk paste
Stir evenly
Pour into the meringue bowl
Gently lift from the bottom and stir evenly
Pour the cake batter into the baking pan
Raise the pot a little to allow the cake batter to flow slowly, so that the big bubbles in the cake batter can be eliminated
Leave about 2 tbsp cake batter for top decoration
Use a spatula to gently spread the surface evenly
10g chocolate chips melted
Stir well with the remaining cake batter
Squeeze lines on the cake batter
Then use bamboo sticks to draw the leaves pattern
Add 70-80C hot water prepared before
Bake in the middle of the oven preheated to 325F/160C for 75 minutes
You can use a bamboo stick to check if it is fully cooked
It's delicious when eaten hot or cold
This cake is fragrant the moment it is baked
Rich chocolate fragrance with soft and moist taste
Every bite is full of enjoyment
Very cute...