LEMBUT DAN MEWAH ! Resep Chocolate Cake CHERYL MASTERCHEF INDONESIA
Resep Chocolate Cake ala Cheryl
Cheryl's Chocolate Cake (Masterchef Indonesia)
Bahan
Bahan kue :
Bahan Filling (Chocolate Cremeux) :
Bahan Frosting :
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Ayak bahan kering: tepung terigu, cocoa powder, kopi bubuk, baking powder, baking soda, dan garam hingga tidak ada gumpalan.
- Masukkan gula pasir ke bahan kering, lalu campurkan bahan cair (air, susu, minyak) dan 2 butir telur (suhu ruang), aduk rata, dan tambahkan vanila.
- Bagi adonan rata ke dalam tiga loyang 15 cm yang sudah dilapisi baking paper, lalu panggang di oven yang sudah dipreheat 175°C (api atas bawah, rak tengah) selama 18-20 menit.
- Sambil cake dipanggang, buat chocolate cremeux: panaskan susu cair dan whipping cream hingga hangat, jangan sampai mendidih.
- Kocok kuning telur dengan gula pasir hingga sedikit pucat, tambahkan sedikit maizena, lalu tuang campuran susu-krim hangat sedikit demi sedikit sambil diaduk (temper) agar telur tidak menggumpal.
- Masak campuran di atas api kecil sambil terus diaduk dengan spatula hingga mengental seperti custard, lalu matikan api dan masukkan dark chocolate serta sedikit mentega, aduk perlahan hingga meleleh dan mengkilap.
- Pindahkan cremeux ke mangkok, tutup permukaannya dengan plastic wrap yang menyentuh krim, lalu dinginkan di kulkas/freezer hingga set.
- Untuk frosting: kocok whipping cream dingin dengan icing sugar dan cocoa powder yang sudah diayak hingga kaku, lalu masukkan ke piping bag.
- Susun cake: taruh lapisan pertama, buat cincin whipping cream di pinggir sebagai penahan, lalu isi tengahnya dengan chocolate cremeux; ulangi untuk lapisan kedua dan ketiga.
- Lapisi (coating) seluruh permukaan cake dengan whipping cream menggunakan piping bag dan scraper logam yang dihangatkan hingga rata dan halus, lalu hias dengan spuit bintang, potongan strawberry, dan herbs sebelum dipotong dan disajikan.
Ingredients
Cake ingredients:
Filling ingredients (Chocolate Cremeux):
Frosting ingredients:
Garnish:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Sift the dry ingredients: flour, cocoa powder, coffee powder, baking powder, baking soda, and salt until no lumps remain.
- Add the sugar to the dry ingredients, then mix in the liquid ingredients (water, milk, oil) and 2 room-temperature eggs, stir until combined, and add the vanilla.
- Divide the batter evenly among three 15 cm pans lined with baking paper, then bake in a preheated 175°C oven (top and bottom heat, middle rack) for 18-20 minutes.
- While the cake bakes, make the chocolate cremeux: heat the milk and whipping cream until warm, without letting it boil.
- Whisk the egg yolks with the sugar until slightly pale, add a little cornstarch, then pour in the warm milk-cream mixture a little at a time while whisking (tempering) so the eggs don't curdle.
- Cook the mixture over low heat, stirring constantly with a spatula, until it thickens into a custard, then turn off the heat and add the dark chocolate and a bit of butter, stirring gently until melted and glossy.
- Transfer the cremeux to a bowl, cover the surface with plastic wrap touching the cream, then chill in the fridge/freezer until set.
- For the frosting: whip cold whipping cream with sifted icing sugar and cocoa powder until stiff, then transfer to a piping bag.
- Assemble the cake: place the first layer, pipe a ring of whipping cream around the edge as a dam, then fill the center with chocolate cremeux; repeat for the second and third layers.
- Coat the entire surface of the cake with whipping cream using a piping bag and a warmed metal scraper until smooth, then decorate with a star tip, sliced strawberries, and herbs before slicing and serving.
Mode Masak
Resep Chocolate Cake ala Cheryl
Cheryl's Chocolate Cake (Masterchef Indonesia)
LEMBUT DAN MEWAH ! Resep Chocolate Cake CHERYL MASTERCHEF INDONESIA
LEMBUT DAN MEWAH ! Resep Chocolate Cake CHERYL MASTERCHEF INDONESIA
Bahan
Bahan kue :
Bahan Filling (Chocolate Cremeux) :
Bahan Frosting :
Garnish:
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Ayak bahan kering: tepung terigu, cocoa powder, kopi bubuk, baking powder, baking soda, dan garam hingga tidak ada gumpalan.
- Masukkan gula pasir ke bahan kering, lalu campurkan bahan cair (air, susu, minyak) dan 2 butir telur (suhu ruang), aduk rata, dan tambahkan vanila.
- Bagi adonan rata ke dalam tiga loyang 15 cm yang sudah dilapisi baking paper, lalu panggang di oven yang sudah dipreheat 175°C (api atas bawah, rak tengah) selama 18-20 menit.
- Sambil cake dipanggang, buat chocolate cremeux: panaskan susu cair dan whipping cream hingga hangat, jangan sampai mendidih.
- Kocok kuning telur dengan gula pasir hingga sedikit pucat, tambahkan sedikit maizena, lalu tuang campuran susu-krim hangat sedikit demi sedikit sambil diaduk (temper) agar telur tidak menggumpal.
- Masak campuran di atas api kecil sambil terus diaduk dengan spatula hingga mengental seperti custard, lalu matikan api dan masukkan dark chocolate serta sedikit mentega, aduk perlahan hingga meleleh dan mengkilap.
- Pindahkan cremeux ke mangkok, tutup permukaannya dengan plastic wrap yang menyentuh krim, lalu dinginkan di kulkas/freezer hingga set.
- Untuk frosting: kocok whipping cream dingin dengan icing sugar dan cocoa powder yang sudah diayak hingga kaku, lalu masukkan ke piping bag.
- Susun cake: taruh lapisan pertama, buat cincin whipping cream di pinggir sebagai penahan, lalu isi tengahnya dengan chocolate cremeux; ulangi untuk lapisan kedua dan ketiga.
- Lapisi (coating) seluruh permukaan cake dengan whipping cream menggunakan piping bag dan scraper logam yang dihangatkan hingga rata dan halus, lalu hias dengan spuit bintang, potongan strawberry, dan herbs sebelum dipotong dan disajikan.
Ingredients
Cake ingredients:
Filling ingredients (Chocolate Cremeux):
Frosting ingredients:
Garnish:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Sift the dry ingredients: flour, cocoa powder, coffee powder, baking powder, baking soda, and salt until no lumps remain.
- Add the sugar to the dry ingredients, then mix in the liquid ingredients (water, milk, oil) and 2 room-temperature eggs, stir until combined, and add the vanilla.
- Divide the batter evenly among three 15 cm pans lined with baking paper, then bake in a preheated 175°C oven (top and bottom heat, middle rack) for 18-20 minutes.
- While the cake bakes, make the chocolate cremeux: heat the milk and whipping cream until warm, without letting it boil.
- Whisk the egg yolks with the sugar until slightly pale, add a little cornstarch, then pour in the warm milk-cream mixture a little at a time while whisking (tempering) so the eggs don't curdle.
- Cook the mixture over low heat, stirring constantly with a spatula, until it thickens into a custard, then turn off the heat and add the dark chocolate and a bit of butter, stirring gently until melted and glossy.
- Transfer the cremeux to a bowl, cover the surface with plastic wrap touching the cream, then chill in the fridge/freezer until set.
- For the frosting: whip cold whipping cream with sifted icing sugar and cocoa powder until stiff, then transfer to a piping bag.
- Assemble the cake: place the first layer, pipe a ring of whipping cream around the edge as a dam, then fill the center with chocolate cremeux; repeat for the second and third layers.
- Coat the entire surface of the cake with whipping cream using a piping bag and a warmed metal scraper until smooth, then decorate with a star tip, sliced strawberries, and herbs before slicing and serving.
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