Hello Everyone, I am Masa.
This time I would like to share with you how to make a delicious cake
Chocolate Strawberry Cake
The cake is called チョコレートのショートケーキ(chokorēto no shōtokēki)
and 巧克力草莓蛋糕 in Chinese
In my previous video, I have introduced a basic strawberry cake
Now, I would like to share with you a chocolate flavored strawberry cake
We can divide the steps into two major procedures:
making the chocolate sponge cake first and then making the chocolate whipped cream
Once we assemble the products from these 2 procedures, the cake will be done
Following this recipe, you will be able to make a delicious chocolate flavored strawberry cake
Alright, let's get started!
6 inch cake pan with removable bottom
rub the butter or cooking oil evenly onto the sides of the pan as well as the bottom
Flour
Tip: the flour on the sides of the pan and the parchment paper on the bottom will keep the cake from sticking
both parchment paper and flour will do, you can use your preferred method
sift 85 grams of cake flour
let's be nice to the tools :)
Sift in 5 grams of cocoa powder
Mix evenly
Preheat the oven to 170 C
Prepare the water bath
30 grams of butter
placing the cloth in the pan will prevent the bowl from scratching the pan
Take the butter out once it's melted
crack 3 eggs into a bowl
Add 80 grams of sugar
Ensure that the sugar is mixed evenly with the egg
Heat the egg mixture in the water bath
Tip: it is easier to beat egg yolks or whole eggs into the desired consistency when they are lukewarm
Remove from water bath once the eggs reach 35 C
Don't forget to wipe the bottom of the bowl clean :)
beat the eggs on high speed, and beat until small bubbles appear
continue to beat with medium speed
Tip: beating on high speed will generate many bubbles, beating with medium speed will help adjust the size of the bubbles
Beat on medium speed for about 1 minute
Tip: beat the eggs until you see ribbons that stay on top of the egg mixture once you lift the whisk
Add half of the cocoa powder and flour mix
Tip: try not to break the foam by folding from the bottom to the top with the spatula
Add the rest of the cocoa powder and flour mixture
Add some batter to the melted butter first
Use the whisk to combine
This method will allow the butter to combine with the batter more easily
Pour the batter into the cake pan
Use a bamboo skewer to pierce the big bubbles on the surface
place the pan on a baking sheet
Place the baking sheet into the preheated (170 C) oven and bake for 15 min
Tip: the temperature and baking time are for your reference only, you may need to make some adjustments as your oven is different from mine
15 minutes later..
lower the temperature to 140 C and bake for another 15 minutes
tip: bake at a lower temperature so that the sponge cake holds its shape. (lower temperature prevents the cake from sagging)
15 minutes later..
drop the pan once or twice
Tip: doing so will get rid of the hot air inside the sponge, and prevent the cake from shrinking when cooled
take the cake out of the pan
To prevent the cake from getting dry, place a kitchen cloth on top of it
To make the syrup, place 30 ml of water into the pot
Add 30 grams of sugar
Heat to dissolve the sugar
Cool the mixture once the sugar melts
Once cooled, add 1 teaspoon of rum
You can use a smaller amount of rum, or skip it altogether
This time I am using dark chocolate to prepare the chocolate sauce
Use a sturdy knife
Grate the chocolate as shown
I am using lukewarm cream to melt the chocolate, hence the chocolate needs to be grated finely
chocolate crumbs -- 80 grams
Heat 80 ml of whipping cream in a pan
Turn on medium low heat
Once bubbles appear at the rim of the pot, you can turn off the heat
Pour the warm cream into the chocolate crumbs
Tip: if the cream is too hot, the mixture will split, hence do not overheat the cream
Let cool for a bit
Place 300 ml of whipping cream into the mixer
Add 15 grams of sugar
Beat until the cream reaches the same consistency as the chocolate ganache
Add the chocolate ganache to the cream
Mix until the cream become a bit more stiff
The consistency is about the same as mayonnaise
Put half of the chocolate whipped cream into a bowl
left: for use on the outside of the cake, right: for use between the layers of the sponge and as topping
place the bowl onto ice water and whip the cream until it becomes more stiff
prepare 8 blueberries and 10 -12 strawberries
Separate the strawberries that will go in between the layers from the ones that will go on top of the cake
left: strawberries that will be on top of the cake for decoration, right: the ones that will go in between the layers
Cut the ones that will be in between the layers into thick slices
Ok, now the sponge and the cream are both ready
Because the sponge cake is so fluffy, It's hard to cut the it into layers when it's just fresh out of the oven -- the cake can crumble easily
So if you are not used to cutting the freshly baked sponge,
you may make the sponge cake 1 day ahead and let it cool at room temperature
Tip: to prevent the sponge cake from getting dry, do not refrigerate it, place it at room temperature instead
Make sure to use kitchen cloth or plastic wrap to cover the cake lightly to preserve the moisture, do not seal it tightly
For the chocolate cream, make sure the chocolate ganache is lukewarm, if it's too hot, the finished cream will split!
If the chocolate ganache is too cold, it will form lumps when combined with the whipping cream
Tip: if the chocolate ganache becomes too cold, heat it gently with the water bath before combining it with the whipping cream
So take your time everyone, when you prepare the chocolate whipping cream. Patience is key!
Tip: if you don't have a turn table, a plate will do!
Cut off the top of the cake
Tip: You can skip the previous step and just cut the cake two layers
Next we will make a cut in the middle
Cut into the cake slowly
Evenly brush the syrup onto the layers
Tip: make sure the cream is stiff, otherwise it will drip down the sides when it is between the layers
Spread the cream evenly
Tip: make sure each strawberry slice is seated into the cream
Making sure that the top layer is nicely in the middle
Using the extra cream from the layers to coat the side of the cake
This is the softer whipping cream that I reserved earlier
Spread evenly
Let the extra cream drip down to the side naturally
Cleaning up the side
Tip: no need to be too perfectionist when frosting the cake
Tip: if you pass the palette knife too many times, the cream will become hard ad the surface will no longer be smooth!
This time, I am making a tree trunk patter on the side of the cake
Tip: if you worry that the topping decorations won't look even, you can pre-mark their places with a bamboo skewer
Mix the left over cream together
Place the bowl on ice water and beat the cream for a bit
Let's prepare the piping bag
To prevent the cream from spilling out, stuff the bag into the piping tip
Place the chocolate whipping cream into the piping bag
Cut the strawberries in half
The most nerve-wracking moment has arrived...
Sprinkle on icing sugar
Place the Christmas decoration :)
Ok, the super beautiful chokorēto shōtokēki is complete!
Ok, I can finally dig in :)
I love cakes like this one :)
Alright, I am going for it
The sponge cake turned out really fluffy
Dewa, itadakimasu
mmmm!!
This is the best :)
I love sponge cake when it's combined with the rum syrup
The chocolate flavor goes very well with rum
The balance between the cocoa flavor and rum is very on point
You can substitute the rum with brandy
If you are making this for kids, you can skip the alcohol
But remember that it is better to brush the sponge cake with syrup
because doing so will make the cake more moist
Preparing the chocolate ganache (ratio of cream to chocolate is 1:1) first and combining it with whipping cream will yield a nice and light chocolate cream
The chocolate cream is not as heavy as the ganache, making it more suitable to be enjoyed with the sponge cake
The chocolate flavor in the cream will not be too overpowering so that you can get tired of it easily
There are many steps involved when preparing this cake, but they will be worth it :)
I wish everyone a merry Christmas with plenty of delicious food and happiness
Thank you for watching! (please like and subscribe if you've enjoyed this video)