Chocolate sandwich cake

The cake roll I shared today should be the most delicious and simple chocolate cake I have ever made. The delicate cocoa cake with rich Chanti cream is absolutely stunning in one bite. The rollover rate is low, and Xiaobai can also get it lightly! Ingredients: Cake roll: 175g egg white | Egg yolk 75g | 55g boiling water | Cocoa powder 12g | Corn oil 50g | Low flour 58g | Salt 1g Caster sugar 60g Chocolate Chanti Cream: 250g light cream (take 30g of which and heat with chocolate in water first) | Dark chocolate 30g (58%) | 15g caster sugar

Ingredients

CakeBody look above

Cocoacream look above

other look above

Cooking Instructions

First, make egg yolk paste, cocoa powder + boiling water, and stir well
Add the corn oil
Stir until emulsified
Sift and add low powder
Sift and add the low powder, mix until there is no dry powder, then add the egg yolk
Stir well so that the egg yolk paste is done
Whip the egg whites and add caster sugar and salt to the egg whites at once. You can add a little
lemon or white vinegar to stabilize the egg whites
Whip to neutral foam (medium hook)
Start by mixing one-third of the meringue
Mix
well with the rest of the meringue
Pour into a baking tray (28*28)
Smooth and put in the oven on top and bottom heat at 140 to 150 degrees and bake for 40 to 45 minutes
Next, I will share a super delicious chocolate Chanti cream, chocolate with a little whipped cream, stir in hot water until melted
Then send it to the refrigerator to cool down.
Cool completely and pour into the remaining whipping cream and add a little more sugar
Beat it to a stiff state.
Cut the cake roll in half
Spread evenly with chocolate cream
Add the cake slices and refrigerate to set
Diced
The delicate cocoa cake with rich Chanti cream is absolutely stunning in one bite