How to make the cake

How to Make Chocolate Topping Cake

Step 1

All the ingredients needed for the cake, preheat the oven at 150 degrees.

Step 2

Fine sugar added to egg yolks.

Step 3

Mix with a hand whisk until the sugar melts.

Step 4

Pour in the vegetable oil.

Step 5

Mix well, at this point the egg yolk batter is oily and shiny.

Step 6

Add the milk, be sure to mix well, never oil and water separated state.

Step 7

Sift the flour.

Step 8

Mix with a hand whisk in a zigzag pattern until there is no dry flour. Never mix in circles, the picture shows the mixed batter.

Step 9

Add the egg whites to the sugar in thirds.

Step 10

Whisk the egg whites with an electric mixer at high speed until fish-eye bubbles form, then add 1/3 of the sugar and continue to whisk.

Step 11

While beating until it turns into small bubbles, pour in the remaining granulated sugar.

Step 12

Continue to beat until it looks like the picture, with the beaters lifting up and having tips.

Step 13

Scoop one-third of the batter into the yolk batter and toss to coat, remembering to toss as if scrambling.

Step 14

Pour the batter you just tossed into the remaining meringue.

Step 15

Flip well.

Step 16

Pour into the mold from a high place, mold of your choice. Hold the mold and tap it on the table a few times to shake out the bubbles inside.

Step 17

Transfer to the oven and bake at 140 degrees for 40-45 minutes.

Step 18

Take out the cake and shake the bottom of the cake on the table a few times to remove the hot air, invert the cake onto a cooling rack and let it cool.

Step 19

I forgot to take a picture of the unmolded cake. After unmolding, cut the cake into even slices and get ready to start spreading.

Step 20

Whip the light cream with sugar.

Step 21

Start spreading.

Step 22

Smear in one layer.

Step 23

I tried my best.

Step 24

Prepare the cookies chocolate, chopped nuts for decorating the cake.

Step 25

Make the chocolate for the topping, the light cream and the guylactine chips. It's supposed to be 1:1 chocolate and light cream, but the ratio varies depending on the temperature.

Step 26

First, soften the giardiniera in cold water, I didn't take a picture here, I forgot. Melt the chocolate in a small saucepan over warm water at about 50 degrees.

Step 27

After melting the chocolate, pour in the light cream little by little, stirring well, and watch the state of the chocolate yourself, and be sure to pay attention to Oh, too thick to flow down, too thin to hang on to, so don't pour all the light cream at once. Then add the softened gillette, stirring to melt, at this time you will find that the gillette is not too easy to melt off, you can then put the small pot of water not more than 40 degrees, stirring to melt. Once melted, remove and set aside. Cool to about 30 degrees, then you can start drizzling, you can use a spoon, or directly with a small pot, you can also fill a piping bag, depending on personal preference. Drizzle along the sides of the cake, the chocolate will automatically flow down, the center of the drizzle can be full. You can also pour directly into the center first, and then drizzle the sides, depending on how you are used to doing it. Since this is my first time making this cake, I didn't have the time to take pictures of the drizzling process, so let's just look at the finished picture.

Step 28

After the dripping is done, decorate it with various things you have prepared.