Resep Cake Coklat Moist Dan Lumer Di Mulut! Tanpa Oven
Cake Coklat Kukus Ganache
Steamed Moist Chocolate Cake with Ganache
Bahan
Coklat Ganache:
Cara Membuat
- Ayak 175 gram tepung terigu, 115 gram coklat bubuk, 1 sendok teh baking powder, dan 1 sendok teh baking soda, lalu sisihkan bahan keringnya.
- Siapkan wadah, masukkan 200 gram gula pasir dan 4 butir telur, aduk hingga tercampur rata dan gulanya larut.
- Masukkan 1 sendok teh vanila, seperempat sendok teh garam, dan 120 gram susu kental manis, lalu aduk hingga tercampur rata.
- Masukkan bahan kering secara bertahap sambil adonannya diaduk hingga tercampur rata.
- Masukkan 250 ml susu cair secara bertahap sambil adonannya diaduk hingga tercampur rata.
- Masukkan 250 ml minyak goreng, lalu aduk hingga tercampur rata.
- Larutkan 2 sendok teh bubuk kopi dengan 2 sendok makan air panas, aduk hingga tercampur rata.
- Masukkan 1 sendok makan larutan kopi ke dalam adonan, lalu aduk hingga tercampur rata.
- Tuang adonan ke dalam tin wall kapasitas 300 ml cukup sampai sepertiga bagian karena adonannya akan mengembang.
- Kukus sekitar 30 menit dengan api sedang, lapisi tutup kukusan dengan kain bersih jika tutupnya datar.
- Setelah sekitar 30 menit dikukus, buka tutup kukusan lalu lakukan tes tusuk.
- Angkat dan keluarkan cake dari kukusan, lalu lanjutkan mengukus sisa adonan.
- Diamkan hingga cakenya dingin.
- Tim 350 gram dark cooking coklat yang telah dipotong kecil-kecil bersama 3 sendok makan margarin hingga meleleh dan tercampur rata.
- Masukkan 240 ml susu cair, lalu aduk hingga tercampur rata.
- Masukkan 1 sendok makan larutan kopi yang telah dibuat sebelumnya, lalu aduk hingga tercampur rata.
- Tuang coklat ganache ke dalam wadah berisi cake.
- Beri topping meses sesuai selera.
Ingredients
Chocolate Ganache:
Steps
- Sift 175 g wheat flour, 115 g cocoa powder, 1 tsp baking powder, and 1 tsp baking soda, then set the dry ingredients aside.
- Prepare a bowl, add 200 g granulated sugar and 4 eggs, stir until evenly combined and the sugar has dissolved.
- Add 1 tsp vanilla, 1/4 tsp salt, and 120 g sweetened condensed milk, then stir until evenly combined.
- Add the dry ingredients in stages while stirring the batter until evenly combined.
- Add 250 ml liquid milk in stages while stirring the batter until evenly combined.
- Add 250 ml cooking oil, then stir until evenly combined.
- Dissolve 2 tsp instant coffee powder in 2 tbsp hot water, stir until evenly combined.
- Add 1 tbsp of the coffee mixture to the batter, then stir until evenly combined.
- Pour the batter into 300 ml tin wall containers, filling only a third because the batter will rise.
- Steam for about 30 minutes over medium heat, lining the steamer lid with a clean cloth if the lid is flat.
- After about 30 minutes of steaming, open the steamer lid and do a skewer test.
- Take the cakes out of the steamer, then continue steaming the rest of the batter.
- Let the cakes cool.
- Melt 350 g dark cooking chocolate that has been chopped small together with 3 tbsp margarine until melted and evenly combined.
- Add 240 ml liquid milk, then stir until evenly combined.
- Add 1 tbsp of the coffee mixture made earlier, then stir until evenly combined.
- Pour the chocolate ganache over the cakes in their containers.
- Top with chocolate sprinkles to taste.
Cook Mode
Resep Cake Coklat Moist Dan Lumer Di Mulut! Tanpa Oven
Resep Cake Coklat Moist Dan Lumer Di Mulut! Tanpa Oven
Bahan
Coklat Ganache:
Cara Membuat
- Ayak 175 gram tepung terigu, 115 gram coklat bubuk, 1 sendok teh baking powder, dan 1 sendok teh baking soda, lalu sisihkan bahan keringnya.
- Siapkan wadah, masukkan 200 gram gula pasir dan 4 butir telur, aduk hingga tercampur rata dan gulanya larut.
- Masukkan 1 sendok teh vanila, seperempat sendok teh garam, dan 120 gram susu kental manis, lalu aduk hingga tercampur rata.
- Masukkan bahan kering secara bertahap sambil adonannya diaduk hingga tercampur rata.
- Masukkan 250 ml susu cair secara bertahap sambil adonannya diaduk hingga tercampur rata.
- Masukkan 250 ml minyak goreng, lalu aduk hingga tercampur rata.
- Larutkan 2 sendok teh bubuk kopi dengan 2 sendok makan air panas, aduk hingga tercampur rata.
- Masukkan 1 sendok makan larutan kopi ke dalam adonan, lalu aduk hingga tercampur rata.
- Tuang adonan ke dalam tin wall kapasitas 300 ml cukup sampai sepertiga bagian karena adonannya akan mengembang.
- Kukus sekitar 30 menit dengan api sedang, lapisi tutup kukusan dengan kain bersih jika tutupnya datar.
- Setelah sekitar 30 menit dikukus, buka tutup kukusan lalu lakukan tes tusuk.
- Angkat dan keluarkan cake dari kukusan, lalu lanjutkan mengukus sisa adonan.
- Diamkan hingga cakenya dingin.
- Tim 350 gram dark cooking coklat yang telah dipotong kecil-kecil bersama 3 sendok makan margarin hingga meleleh dan tercampur rata.
- Masukkan 240 ml susu cair, lalu aduk hingga tercampur rata.
- Masukkan 1 sendok makan larutan kopi yang telah dibuat sebelumnya, lalu aduk hingga tercampur rata.
- Tuang coklat ganache ke dalam wadah berisi cake.
- Beri topping meses sesuai selera.
Ingredients
Chocolate Ganache:
Steps
- Sift 175 g wheat flour, 115 g cocoa powder, 1 tsp baking powder, and 1 tsp baking soda, then set the dry ingredients aside.
- Prepare a bowl, add 200 g granulated sugar and 4 eggs, stir until evenly combined and the sugar has dissolved.
- Add 1 tsp vanilla, 1/4 tsp salt, and 120 g sweetened condensed milk, then stir until evenly combined.
- Add the dry ingredients in stages while stirring the batter until evenly combined.
- Add 250 ml liquid milk in stages while stirring the batter until evenly combined.
- Add 250 ml cooking oil, then stir until evenly combined.
- Dissolve 2 tsp instant coffee powder in 2 tbsp hot water, stir until evenly combined.
- Add 1 tbsp of the coffee mixture to the batter, then stir until evenly combined.
- Pour the batter into 300 ml tin wall containers, filling only a third because the batter will rise.
- Steam for about 30 minutes over medium heat, lining the steamer lid with a clean cloth if the lid is flat.
- After about 30 minutes of steaming, open the steamer lid and do a skewer test.
- Take the cakes out of the steamer, then continue steaming the rest of the batter.
- Let the cakes cool.
- Melt 350 g dark cooking chocolate that has been chopped small together with 3 tbsp margarine until melted and evenly combined.
- Add 240 ml liquid milk, then stir until evenly combined.
- Add 1 tbsp of the coffee mixture made earlier, then stir until evenly combined.
- Pour the chocolate ganache over the cakes in their containers.
- Top with chocolate sprinkles to taste.
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