How to make★Chocolate Cake★the most decadent chocolate cake in the world(EP93)

Posted on Posted in Cakes

Welcome to kitchen princess bamboo, Japanese everyday food.

Today, I want to share with you how to make, chocolate cake.

It’s not just a chocolate cake but I would say “the most decadent chocolate cake in the world!”

Well, it’s a little bit too late for Valentine’s day. But when I post the cake on my Instagram, many of my followers requested to share.

The cake was our Valentine’s special but became so popular as this tastes heavenly good.

As you can see, this cake is so rich and moist, melt in your mouth slowly.

Undoubtedly a guilty dessert but why don’t you have just one thin slice for once a year?

Let’s get start it!

〈ingredients〉15cm circle or pound cake (18×8×6cm)
200g (7oz.) semi sweet chocolate
130g (4.5oz) unsalted butter
2 tablespoon vegetable oil
3 large eggs
50g (1.7 oz) sugar
A pinch of salt
Vanilla, Rum to your liking
※In the video, I am working on 2 batches.

1) Melt your chocolate, unsalted butter on a hot water bath or double boiler.

2) Meanwhile, let’s prepare the eggs.

This cake sets with the egg, not with flour. What that means is, the egg and the chocolate should be well homogenized.  You have to be careful when you mix with egg and chocolate.

The temperature should be the same, and it should be perfectly homogenized. Otherwise, the cake batter goes grainy and you can’t have silky texture.

Crack the egg and beat to combine egg whites and yolks. Add sugar and mix well.

Heat the egg mixture in hot water bath until lukewarm. The sugar should be melt at this point.

Strain into a jar. Take out the form. If you don’t take out, the texture is not that good.

3) Let’s take a look at the chocolate. Whisk until smooth.

Add a pinch of salt and vanilla paste.

Add a quarter of egg mixture to melted chocolate. Whisk slowly to one direction drawing a small circle, then big circles. When it mixes thoroughly, add the rest of the egg mixture in three times.

You should mix thoroughly each time.

4) Add vegetable oil and mix to combine. Vegetable oil ( preferably sesame oil which is not toasted) makes your chocolate cake silky smooth.

When it looks like this, shining and smooth, it’s done mixing.

5) Line parchment paper on your mold.
If you are using a circle, cover the bottom with double aluminum foil.

Today I made one 15 cm (6 inches) cake circle and one pound cake mold. Circle one is going to my friend, tiny shoku pan tin for a lady in farm.

Transfer the batter to prepared mold. Prick the air bubbles with a skewer or chopsticks.

Bake at 160 ℃(325 ℉) for 20 minutes until the surface set but the inside is still giggling.

Leave it to room temperature then chill at least 3 hours preferably overnight.

5) Heat the outside of the mold before taking out. The moment of truth!
Tara~~~Look at this beauty! It’s perfect!

Let me taste! You’ve got to heat your knife when you slice the cake. It makes your life easier and shines like this!

Grab a cup of coffee and take your time to enjoy the most decadent chocolate cake in the world!

This cake is going to be an excellent gift for Valentine’s day, or a birthday, or any occasion you want to celebrate!

My policy is to have the best quality food in a small amount to please my appetite! I don’t like to have reduced fat food or any kind of health-conscious fake food.

Give it a try and let me know how you like it!

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