It was my niece’s birthday this weekend and I made a chocolate cake that she requested. This time, it is paired with banana as a filling. The combination of banana and chocolate tastes great. Friends who are interested can also try it!
3 eggs, 35g ghee, 15g cocoa powder, 10g drinking water
60g yogurt, 45g low-gluten flour, 55g fine sugar
Prepare a 6-inch cake pan and preheat the oven to 290 degrees
✔️Separate the egg yolk and protein, and store the egg white in the refrigerator
✔️Mix ghee and cocoa powder to emulsify
✔️After mixing well, add drinking water and yogurt, and continue to mix evenly
✔️Sift into the low-gluten flour and stir until there is no dry powder
✔️Pour in the egg yolk and mix evenly with egg beater
✔️Then beat the egg whites, add a few drops of lemon juice, use an electric egg beater to beat the egg whites at high speed until coarse foam, pour in half of the fine sugar
✔️ Beat the egg whites until they turn white and the foam becomes fine and slightly textured. Add the remaining fine sugar and beat until there are small hooks when lifted.
✔️Use a spatula to take one-third of the meringue into the chocolate batter, mix evenly, then pour it into the meringue, and continue to mix evenly.
✔️Pour the batter into a 6-inch baking pan, tap it on the table a few times to release the bubbles, then place it in a preheated oven and bake for 50-55 minutes.
✔️After the cake comes out of the oven, gently smash it a few times, turn it upside down on the baking grid, wait for it to cool completely, then unmold it and cut it into 3 equal parts.
Filling cream: (beat until 9 points)
200g cream + 20g sugar + 9g cocoa powder
Spreading cream: (beat until 7 points)
160g cream + 15g sugar + 7g cocoa powder
Decorated with raspberries, chocolate crisp beads, pretzels, and mint leaves. The finished cake will taste better after being refrigerated for 2 hours