CHOCOLATE CAKE JUARA!
CHOCOLATE CAKE
Three-Layer Chocolate Cake with Ganache
Bahan
CHOCOLATE GANACHE (FROSTING):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Alasi tiga loyang ukuran 18 cm dengan kertas roti.
- Panaskan oven di suhu 170 derajat.
- Masak mentega tawar, dark chocolate, susu cair, dan garam di api kecil sampai meleleh, lalu sisihkan sampai tidak panas.
- Kocok empat butir telur dengan gula pasir dan vanilla extract sampai pucat dan setengah mengembang.
- Ayak tepung serba guna, cocoa powder, baking powder, dan baking soda jadi satu.
- Tuang semua bahan basah ke bahan kering dan aduk di kecepatan paling rendah sampai rata, adonan memang encer.
- Bagi adonan rata ke tiga loyang dengan ditimbang, lalu hentakkan untuk mengeluarkan udara.
- Panggang di suhu 170 derajat sekitar 30-40 menit sampai matang.
- Keluarkan cake dari loyang selagi masih panas, balik, dan dinginkan.
- Lelehkan dark chocolate dengan cara ditim di atas air panas.
- Panaskan whipping cream sampai hampir mendidih, jangan sampai mendidih penuh.
- Tuang cream panas ke coklat leleh sedikit demi sedikit sambil diaduk sampai menjadi emulsi yang licin.
- Masukkan mentega tawar, aduk sampai rata, lalu dinginkan sampai teksturnya seperti selai oles.
- Letakkan satu lapis cake, oles ganache sekitar 120 gram dan ratakan.
- Tumpuk lapisan kedua dan ketiga sambil diberi ganache di tiap lapisnya.
- Simpan di kulkas 10-15 menit sampai ganachenya mengeset.
- Tutup sisi dan bagian atas cake dengan ganache lalu ratakan.
- Tarik sisi cake dengan scraper sampai rapi, tambal bagian yang berlubang dengan ganache lagi.
- Beri motif garis di sisi dan atas cake dengan ujung spatula sambil memutar kuenya.
Ingredients
CHOCOLATE GANACHE (FROSTING):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line three 18 cm cake tins with baking paper.
- Preheat the oven to 170 degrees Celsius.
- Cook the unsalted butter, dark chocolate, milk, and salt over low heat until melted, then set aside until no longer hot.
- Beat four eggs with the sugar and vanilla extract until pale and half risen.
- Sift the all-purpose flour, cocoa powder, baking powder, and baking soda together.
- Pour all the wet ingredients into the dry ingredients and mix on the lowest speed until combined, the batter is meant to be runny.
- Divide the batter evenly between the three tins by weight, then tap them to release trapped air.
- Bake at 170 degrees Celsius for about 30 to 40 minutes until cooked through.
- Turn the cakes out of the tins while still hot, invert them, and let them cool.
- Melt the dark chocolate over a bowl of hot water.
- Heat the whipping cream until almost boiling, but do not let it boil fully.
- Pour the hot cream into the melted chocolate a little at a time, stirring until it forms a smooth emulsion.
- Add the unsalted butter, stir until smooth, then cool it until it reaches a spreadable consistency.
- Place one cake layer down, spread on about 120 grams of ganache, and level it.
- Stack the second and third layers, spreading ganache between each one.
- Chill for 10 to 15 minutes until the ganache sets.
- Cover the sides and top of the cake with ganache and smooth it out.
- Smooth the sides with a scraper, filling any gaps with more ganache.
- Create a line pattern on the sides and top with the tip of a spatula while turning the cake.
Mode Masak
CHOCOLATE CAKE
Three-Layer Chocolate Cake with Ganache
CHOCOLATE CAKE JUARA!
CHOCOLATE CAKE JUARA!
Bahan
CHOCOLATE GANACHE (FROSTING):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Alasi tiga loyang ukuran 18 cm dengan kertas roti.
- Panaskan oven di suhu 170 derajat.
- Masak mentega tawar, dark chocolate, susu cair, dan garam di api kecil sampai meleleh, lalu sisihkan sampai tidak panas.
- Kocok empat butir telur dengan gula pasir dan vanilla extract sampai pucat dan setengah mengembang.
- Ayak tepung serba guna, cocoa powder, baking powder, dan baking soda jadi satu.
- Tuang semua bahan basah ke bahan kering dan aduk di kecepatan paling rendah sampai rata, adonan memang encer.
- Bagi adonan rata ke tiga loyang dengan ditimbang, lalu hentakkan untuk mengeluarkan udara.
- Panggang di suhu 170 derajat sekitar 30-40 menit sampai matang.
- Keluarkan cake dari loyang selagi masih panas, balik, dan dinginkan.
- Lelehkan dark chocolate dengan cara ditim di atas air panas.
- Panaskan whipping cream sampai hampir mendidih, jangan sampai mendidih penuh.
- Tuang cream panas ke coklat leleh sedikit demi sedikit sambil diaduk sampai menjadi emulsi yang licin.
- Masukkan mentega tawar, aduk sampai rata, lalu dinginkan sampai teksturnya seperti selai oles.
- Letakkan satu lapis cake, oles ganache sekitar 120 gram dan ratakan.
- Tumpuk lapisan kedua dan ketiga sambil diberi ganache di tiap lapisnya.
- Simpan di kulkas 10-15 menit sampai ganachenya mengeset.
- Tutup sisi dan bagian atas cake dengan ganache lalu ratakan.
- Tarik sisi cake dengan scraper sampai rapi, tambal bagian yang berlubang dengan ganache lagi.
- Beri motif garis di sisi dan atas cake dengan ujung spatula sambil memutar kuenya.
Ingredients
CHOCOLATE GANACHE (FROSTING):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line three 18 cm cake tins with baking paper.
- Preheat the oven to 170 degrees Celsius.
- Cook the unsalted butter, dark chocolate, milk, and salt over low heat until melted, then set aside until no longer hot.
- Beat four eggs with the sugar and vanilla extract until pale and half risen.
- Sift the all-purpose flour, cocoa powder, baking powder, and baking soda together.
- Pour all the wet ingredients into the dry ingredients and mix on the lowest speed until combined, the batter is meant to be runny.
- Divide the batter evenly between the three tins by weight, then tap them to release trapped air.
- Bake at 170 degrees Celsius for about 30 to 40 minutes until cooked through.
- Turn the cakes out of the tins while still hot, invert them, and let them cool.
- Melt the dark chocolate over a bowl of hot water.
- Heat the whipping cream until almost boiling, but do not let it boil fully.
- Pour the hot cream into the melted chocolate a little at a time, stirring until it forms a smooth emulsion.
- Add the unsalted butter, stir until smooth, then cool it until it reaches a spreadable consistency.
- Place one cake layer down, spread on about 120 grams of ganache, and level it.
- Stack the second and third layers, spreading ganache between each one.
- Chill for 10 to 15 minutes until the ganache sets.
- Cover the sides and top of the cake with ganache and smooth it out.
- Smooth the sides with a scraper, filling any gaps with more ganache.
- Create a line pattern on the sides and top with the tip of a spatula while turning the cake.
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