TANPA OVEN! STEAMED CHOCOLATE CAKE JUARA!
BOLU
Steamed Chocolate Layer Cake
Bahan
CHOCOLATE GANACHE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan kukusan, panaskan airnya, dan bungkus tutupnya dengan kain supaya air tidak menetes ke kue.
- Olesi sisi loyang 18 cm dengan mentega dan alasi dasarnya dengan kertas roti.
- Lelehkan dark chocolate bersama mentega tawar di api kecil sambil terus diaduk, lalu matikan api dan sisihkan sampai tidak panas.
- Kocok empat butir telur dengan garam, gula pasir, vanilla extract, dan emulsifier sampai kental berjejak.
- Ayak tepung protein rendah, cocoa powder, dan baking powder ke dalam adonan telur.
- Aduk balik perlahan sampai rata sampai ke bagian tengah adonan.
- Ambil sebagian adonan dan campurkan ke lelehan coklat mentega, aduk rata.
- Tuang campuran coklat kembali ke adonan telur dan aduk balik sampai benar-benar rata.
- Tuang adonan ke loyang 18 cm lalu hentakkan untuk mengeluarkan udara.
- Kukus dengan api sedang selama 40-50 menit sampai matang.
- Keluarkan cake dari kukusan dan dinginkan.
- Untuk ganache, masak whipping cream sampai hampir mendidih.
- Tuang cream panas ke dark chocolate yang sudah dipotong kecil, aduk sampai licin dan tercampur rata.
- Masukkan mentega tawar dan aduk lagi sampai rata.
- Simpan ganache di kulkas sampai teksturnya mengeset dan bisa dioles.
- Ukur dan tandai cake menjadi tiga lapis dengan penggaris, garis dengan pisau di beberapa sisi, lalu potong mengikuti garisnya.
- Timbang ganache sekitar 110-120 gram per lapis, oles rata, dan tumpuk ketiga lapisan.
- Tutup seluruh permukaan cake dengan lapisan ganache tipis, lalu simpan di kulkas sampai keras.
- Lapisi lagi dengan ganache, ratakan sisinya dengan scraper sampai rapi.
- Taburi bagian atas dengan serutan coklat.
Ingredients
CHOCOLATE GANACHE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Set up the steamer, heat the water, and wrap the lid with a cloth so water does not drip onto the cake.
- Grease the sides of an 18 cm tin with butter and line the base with baking paper.
- Melt the dark chocolate with the unsalted butter over low heat while stirring, then take it off the heat and set aside until no longer hot.
- Beat four eggs with the salt, sugar, vanilla extract, and emulsifier until thick and ribbon-like.
- Sift the cake flour, cocoa powder, and baking powder into the egg mixture.
- Fold gently until evenly combined, reaching the centre of the batter.
- Take a portion of the batter and mix it into the melted chocolate and butter until combined.
- Pour the chocolate mixture back into the egg batter and fold until fully combined.
- Pour the batter into the 18 cm tin and tap it to release trapped air.
- Steam over medium heat for 40 to 50 minutes until cooked through.
- Remove the cake from the steamer and let it cool.
- For the ganache, heat the whipping cream until almost boiling.
- Pour the hot cream over finely chopped dark chocolate and stir until smooth and fully combined.
- Add the unsalted butter and stir again until smooth.
- Chill the ganache until it sets to a spreadable consistency.
- Measure and mark the cake into three layers with a ruler, score it with a knife on several sides, then slice along the marks.
- Weigh about 110 to 120 grams of ganache per layer, spread it evenly, and stack the three layers.
- Coat the whole cake in a thin layer of ganache, then chill until firm.
- Coat the cake again with ganache and smooth the sides with a scraper.
- Top the cake with chocolate shavings.
Cook Mode
BOLU
Steamed Chocolate Layer Cake
TANPA OVEN! STEAMED CHOCOLATE CAKE JUARA!
TANPA OVEN! STEAMED CHOCOLATE CAKE JUARA!
Bahan
CHOCOLATE GANACHE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan kukusan, panaskan airnya, dan bungkus tutupnya dengan kain supaya air tidak menetes ke kue.
- Olesi sisi loyang 18 cm dengan mentega dan alasi dasarnya dengan kertas roti.
- Lelehkan dark chocolate bersama mentega tawar di api kecil sambil terus diaduk, lalu matikan api dan sisihkan sampai tidak panas.
- Kocok empat butir telur dengan garam, gula pasir, vanilla extract, dan emulsifier sampai kental berjejak.
- Ayak tepung protein rendah, cocoa powder, dan baking powder ke dalam adonan telur.
- Aduk balik perlahan sampai rata sampai ke bagian tengah adonan.
- Ambil sebagian adonan dan campurkan ke lelehan coklat mentega, aduk rata.
- Tuang campuran coklat kembali ke adonan telur dan aduk balik sampai benar-benar rata.
- Tuang adonan ke loyang 18 cm lalu hentakkan untuk mengeluarkan udara.
- Kukus dengan api sedang selama 40-50 menit sampai matang.
- Keluarkan cake dari kukusan dan dinginkan.
- Untuk ganache, masak whipping cream sampai hampir mendidih.
- Tuang cream panas ke dark chocolate yang sudah dipotong kecil, aduk sampai licin dan tercampur rata.
- Masukkan mentega tawar dan aduk lagi sampai rata.
- Simpan ganache di kulkas sampai teksturnya mengeset dan bisa dioles.
- Ukur dan tandai cake menjadi tiga lapis dengan penggaris, garis dengan pisau di beberapa sisi, lalu potong mengikuti garisnya.
- Timbang ganache sekitar 110-120 gram per lapis, oles rata, dan tumpuk ketiga lapisan.
- Tutup seluruh permukaan cake dengan lapisan ganache tipis, lalu simpan di kulkas sampai keras.
- Lapisi lagi dengan ganache, ratakan sisinya dengan scraper sampai rapi.
- Taburi bagian atas dengan serutan coklat.
Ingredients
CHOCOLATE GANACHE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Set up the steamer, heat the water, and wrap the lid with a cloth so water does not drip onto the cake.
- Grease the sides of an 18 cm tin with butter and line the base with baking paper.
- Melt the dark chocolate with the unsalted butter over low heat while stirring, then take it off the heat and set aside until no longer hot.
- Beat four eggs with the salt, sugar, vanilla extract, and emulsifier until thick and ribbon-like.
- Sift the cake flour, cocoa powder, and baking powder into the egg mixture.
- Fold gently until evenly combined, reaching the centre of the batter.
- Take a portion of the batter and mix it into the melted chocolate and butter until combined.
- Pour the chocolate mixture back into the egg batter and fold until fully combined.
- Pour the batter into the 18 cm tin and tap it to release trapped air.
- Steam over medium heat for 40 to 50 minutes until cooked through.
- Remove the cake from the steamer and let it cool.
- For the ganache, heat the whipping cream until almost boiling.
- Pour the hot cream over finely chopped dark chocolate and stir until smooth and fully combined.
- Add the unsalted butter and stir again until smooth.
- Chill the ganache until it sets to a spreadable consistency.
- Measure and mark the cake into three layers with a ruler, score it with a knife on several sides, then slice along the marks.
- Weigh about 110 to 120 grams of ganache per layer, spread it evenly, and stack the three layers.
- Coat the whole cake in a thin layer of ganache, then chill until firm.
- Coat the cake again with ganache and smooth the sides with a scraper.
- Top the cake with chocolate shavings.
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