Buzz
Fresh chocolate cakes have recently become a captivating delicacy for many. For chocolate enthusiasts, this divine treat is simply irresistible. These cakes boast a perfect softness and an intense chocolate flavor, yet are incredibly light on the palate. Join Mytour in the kitchen to showcase your skills in making this delightful cake and enjoy it with your family.
1. What are fresh chocolate cakes?
Fresh chocolate cakes, also known as chocolate sponge cakes, differ by the addition of pure chocolate and cocoa. Moreover, they are steamed instead of baked, ensuring they retain their fluffy texture. Originating from Taiwan, these cakes caused a frenzy upon their introduction to Vietnam, captivating the sweet-toothed community.
Fresh chocolate cake is characterized by its moist, fragrant, and distinctively bitter taste of chocolate, not overly sweet. Moreover, the batter mixture doesn't require fresh cream, so you can indulge without worrying about feeling heavy.
Image source: Collected
2. Guide on making fresh chocolate cake
Making fresh chocolate cake may not be overly simple, but by following the instructions below correctly, you can successfully execute it.
Ingredients Preparation
| Khẩu phần | Thời gian chuẩn bị | Thời gian thực hiện | Độ khó |
| 4 người | 10 phút | 1 giờ 30 phút | Trung bình |
- Cake flour: 70 grams (can be substituted with 40 grams all-purpose flour + 10 grams cornmeal)
- Chocolate (55 – 65% cacao): 50 grams
- Pure cocoa powder: 18 grams
- Chicken eggs: 5
- Unsweetened fresh milk: 50 grams
- Animal butter: 35 grams
- Cooking oil: 30 grams
- Granulated sugar: 100 grams
- Vanilla extract: 5 grams
- Salt: 1/8 teaspoon
- Cream of tartar: 1/2 teaspoon
Utensils: Egg beater, bowl, mixing bowl, parchment paper, 18cm cake mold (can be replaced with a pot)
Execution Steps
Step 1: Prepare the oil-milk mixture and beat the eggs
- Combine all cooking oil and fresh milk in a bowl, stir well. Add 5 grams of vanilla and salt, stir again.
- Separate chicken eggs into egg whites and egg yolks. Add the egg whites to the bowl and beat with an egg beater at low speed until foamy. Then add 1/3 of the sugar and beat for about 30 seconds until dissolved.
Image source: Collected
- Continue adding another 1/3 of the sugar, still at low speed, and on the final sugar addition, increase the speed to the highest level. Beat until the eggs are soft, glossy, and smooth.
- Add 4 egg yolks to the beaten mixture, gently fold them together using a spatula.
- Note: Avoid overmixing the mixture too vigorously, as it may deflate the air bubbles, resulting in a less fluffy cake.
Image source: Collected
Step 2: Mix the batter
- Sift cake flour and cocoa powder into a mixing bowl, then pour in the egg mixture. Gently fold the mixture in an upward motion, stirring lightly to avoid deflating the air bubbles.
- Once the flour and eggs are evenly combined, take a portion and mix it into the oil-milk mixture to thin it out. Then pour it back into the flour mixture, stirring well once more. This method will help the flour and oil-milk mixture blend more evenly.
Image source: Collected
Step 3: First baking
- Brush a little cooking oil onto the cake mold, line it with parchment paper for easier removal. Slowly pour the cake batter into the mold, tap the mold lightly on the table to release any large air bubbles.
- Place the cake mold on the stove, turn the heat to the lowest setting, and cover tightly. Bake for about 50 – 60 minutes, remember to periodically open the lid to wipe off any condensation to prevent the cake from becoming soggy.
- Insert a wooden skewer into the cake, when it comes out dry without any cake batter sticking to it, turn off the heat.
Step 4: Second baking
- Invert the cake mold onto a plate to remove the cake, add another layer of parchment paper into the mold. Then place the cake back into the mold for the second baking.
- Cover with the lid, continue baking on low heat for another 10 minutes until the cake is golden brown. You can remove the cake, peel off the outer layer of parchment paper, let it cool, and then enjoy.
Image source: Collected
3. Finished Product Requirements
After completion, the fresh chocolate cake will have a beautiful brown color, enticing aroma. It's soft, smooth, rich in flavor but not overly sweet. You can store it in the refrigerator for gradual consumption. A little tip: this cake will be delicious when enjoyed with coffee, give it a try.
Image source: Collected
3. Key Points When Making Fresh Chocolate Cake
- Ensure to follow the correct proportions for the best results. You can adjust the quantities, but maintain the right ratios.
- Use eggs at room temperature. If stored in the refrigerator, take them out and let them come to room temperature before use.
- The cake mold or pan should have high sides and a moderately thick bottom to ensure even baking without burning.
- Allow the cake to cool completely before placing it in a plastic bag for storage. Do not store while still hot or warm, as this may cause the cake to become damp and spoil faster.
So, Mytour Blog has completed the guide on how to make fresh chocolate cake. Now you can make it at home without having to search for where to buy it. Remember to read carefully and follow the instructions for the desired results. Wishing you success and don't forget to check out more delicious cake recipes!
See more
- 3 Easy Chocolate Cake Recipes for Beginner Bakers
- What Can You Make with Cake Flour? 6 Delicious Cake Ideas to Show Off Your Skills
