CAKE CHOCOLATE MOIST TERENAK Dengan Cream Chocolate
Cake Coklat dengan Krim Coklat
Moist Chocolate Cake with Chocolate Cream
Bahan
Cara Membuat
- Ayak 200 gram tepung terigu, 10 gram tepung maizena, tiga perempat sendok teh soda kue, dan 35 gram coklat bubuk, lalu sisihkan.
- Campur 165 ml susu cair suhu ruang dengan 1 sendok makan perasan air jeruk nipis atau lemon, aduk hingga tercampur rata, lalu sisihkan sebagai buttermilk.
- Masukkan 215 gram gula halus dan 105 gram margarin ke dalam wadah, lalu mixer dengan speed rendah supaya gula halusnya tidak berterbangan.
- Setelah adonan mulai tercampur rata, naikkan ke speed maksimal lalu lanjut mixer hingga adonannya lembut.
- Masukkan 2 butir telur secara bertahap sambil terus dimixer dengan speed maksimal hingga tercampur rata.
- Masukkan 130 gram minyak goreng, lalu lanjut mixer dengan speed rendah hingga tercampur rata.
- Masukkan bahan kering yang telah diayak secara bertahap, selang-seling bergantian dengan buttermilk, sambil terus dimixer dengan speed paling rendah.
- Bersihkan adonan yang menempel di pinggiran wadah, lalu lanjut mixer hingga tercampur rata.
- Aduk adonan dengan spatula untuk memastikan sudah tercampur rata.
- Tuang adonan ke dalam paper cup sampai dua pertiga bagian saja karena adonannya akan mengembang.
- Hentakkan paper cup beberapa kali supaya adonannya merata dan udara yang terperangkap bisa keluar.
- Panggang di oven yang sudah dipanaskan dengan suhu 150 derajat Celsius memakai api atas dan api bawah sekitar 35 menit sampai cakenya matang.
- Lakukan tes tusuk, angkat dan keluarkan cake dari oven, lalu biarkan hingga dingin.
- Masukkan 125 gram dark cooking chocolate yang telah dipotong kecil-kecil dan 65 ml whipcream cair ke dalam wadah.
- Tim di atas panci berisi air mendidih hingga coklatnya meleleh dan tercampur rata, lalu angkat dan diamkan hingga dingin.
- Mixer 300 ml whipcream cair dingin dengan speed maksimal sekitar 3 menit hingga mengembang membentuk krim.
- Masukkan 30 gram coklat bubuk dan lelehan coklat yang sudah dingin, lalu lanjut mixer dengan speed maksimal hingga tercampur rata.
- Masukkan krim ke dalam plastik segitiga yang sudah dipasangi spuit bentuk bunga, semprotkan krim di atas cake, lalu letakkan coklat bola di atasnya.
Ingredients
Steps
- Sift 200 g of wheat flour, 10 g of cornstarch, three quarters of a teaspoon of baking soda, and 35 g of cocoa powder, then set aside.
- Mix 165 ml of room-temperature liquid milk with 1 tablespoon of lime or lemon juice, stir until combined, then set it aside as buttermilk.
- Put 215 g of icing sugar and 105 g of margarine into a bowl, then mix on low speed so the icing sugar does not fly about.
- Once the mixture starts to come together, turn the speed up to maximum then keep mixing until it is soft.
- Add 2 eggs a little at a time while mixing continuously on maximum speed until evenly combined.
- Add 130 g of cooking oil, then keep mixing on low speed until evenly combined.
- Add the sifted dry ingredients in stages, alternating with the buttermilk, while mixing continuously on the lowest speed.
- Scrape down the batter clinging to the sides of the bowl, then keep mixing until evenly combined.
- Stir the batter with a spatula to make sure it is evenly combined.
- Pour the batter into paper cups, only two thirds full since it will rise.
- Tap the paper cups a few times so the batter levels out and trapped air can escape.
- Bake in a preheated oven at 150 degrees Celsius with top and bottom heat for about 35 minutes until the cakes are done.
- Do a skewer test, take the cakes out of the oven, then leave them to cool.
- Put 125 g of dark cooking chocolate chopped small and 65 ml of liquid whipping cream into a bowl.
- Melt it over a pot of boiling water until the chocolate has melted and combined, then lift it off and leave it to cool.
- Whip 300 ml of cold liquid whipping cream on maximum speed for about 3 minutes until it holds as a cream.
- Add 30 g of cocoa powder and the cooled melted chocolate, then keep mixing on maximum speed until evenly combined.
- Transfer the cream to a piping bag fitted with a flower nozzle, pipe the cream onto the cakes, then set a chocolate ball on top.
Cook Mode
CAKE CHOCOLATE MOIST TERENAK Dengan Cream Chocolate
CAKE CHOCOLATE MOIST TERENAK Dengan Cream Chocolate
Bahan
Cara Membuat
- Ayak 200 gram tepung terigu, 10 gram tepung maizena, tiga perempat sendok teh soda kue, dan 35 gram coklat bubuk, lalu sisihkan.
- Campur 165 ml susu cair suhu ruang dengan 1 sendok makan perasan air jeruk nipis atau lemon, aduk hingga tercampur rata, lalu sisihkan sebagai buttermilk.
- Masukkan 215 gram gula halus dan 105 gram margarin ke dalam wadah, lalu mixer dengan speed rendah supaya gula halusnya tidak berterbangan.
- Setelah adonan mulai tercampur rata, naikkan ke speed maksimal lalu lanjut mixer hingga adonannya lembut.
- Masukkan 2 butir telur secara bertahap sambil terus dimixer dengan speed maksimal hingga tercampur rata.
- Masukkan 130 gram minyak goreng, lalu lanjut mixer dengan speed rendah hingga tercampur rata.
- Masukkan bahan kering yang telah diayak secara bertahap, selang-seling bergantian dengan buttermilk, sambil terus dimixer dengan speed paling rendah.
- Bersihkan adonan yang menempel di pinggiran wadah, lalu lanjut mixer hingga tercampur rata.
- Aduk adonan dengan spatula untuk memastikan sudah tercampur rata.
- Tuang adonan ke dalam paper cup sampai dua pertiga bagian saja karena adonannya akan mengembang.
- Hentakkan paper cup beberapa kali supaya adonannya merata dan udara yang terperangkap bisa keluar.
- Panggang di oven yang sudah dipanaskan dengan suhu 150 derajat Celsius memakai api atas dan api bawah sekitar 35 menit sampai cakenya matang.
- Lakukan tes tusuk, angkat dan keluarkan cake dari oven, lalu biarkan hingga dingin.
- Masukkan 125 gram dark cooking chocolate yang telah dipotong kecil-kecil dan 65 ml whipcream cair ke dalam wadah.
- Tim di atas panci berisi air mendidih hingga coklatnya meleleh dan tercampur rata, lalu angkat dan diamkan hingga dingin.
- Mixer 300 ml whipcream cair dingin dengan speed maksimal sekitar 3 menit hingga mengembang membentuk krim.
- Masukkan 30 gram coklat bubuk dan lelehan coklat yang sudah dingin, lalu lanjut mixer dengan speed maksimal hingga tercampur rata.
- Masukkan krim ke dalam plastik segitiga yang sudah dipasangi spuit bentuk bunga, semprotkan krim di atas cake, lalu letakkan coklat bola di atasnya.
Ingredients
Steps
- Sift 200 g of wheat flour, 10 g of cornstarch, three quarters of a teaspoon of baking soda, and 35 g of cocoa powder, then set aside.
- Mix 165 ml of room-temperature liquid milk with 1 tablespoon of lime or lemon juice, stir until combined, then set it aside as buttermilk.
- Put 215 g of icing sugar and 105 g of margarine into a bowl, then mix on low speed so the icing sugar does not fly about.
- Once the mixture starts to come together, turn the speed up to maximum then keep mixing until it is soft.
- Add 2 eggs a little at a time while mixing continuously on maximum speed until evenly combined.
- Add 130 g of cooking oil, then keep mixing on low speed until evenly combined.
- Add the sifted dry ingredients in stages, alternating with the buttermilk, while mixing continuously on the lowest speed.
- Scrape down the batter clinging to the sides of the bowl, then keep mixing until evenly combined.
- Stir the batter with a spatula to make sure it is evenly combined.
- Pour the batter into paper cups, only two thirds full since it will rise.
- Tap the paper cups a few times so the batter levels out and trapped air can escape.
- Bake in a preheated oven at 150 degrees Celsius with top and bottom heat for about 35 minutes until the cakes are done.
- Do a skewer test, take the cakes out of the oven, then leave them to cool.
- Put 125 g of dark cooking chocolate chopped small and 65 ml of liquid whipping cream into a bowl.
- Melt it over a pot of boiling water until the chocolate has melted and combined, then lift it off and leave it to cool.
- Whip 300 ml of cold liquid whipping cream on maximum speed for about 3 minutes until it holds as a cream.
- Add 30 g of cocoa powder and the cooled melted chocolate, then keep mixing on maximum speed until evenly combined.
- Transfer the cream to a piping bag fitted with a flower nozzle, pipe the cream onto the cakes, then set a chocolate ball on top.
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