Chocolate Layered Cake

 

一向不服输的我，今天又来做蛋糕了，看到以下的食谱，不用鲜奶和奶油的朱古力多层蛋糕。  心想如果这蛋糕口味不错的话，应该是又实惠，又经济吧！ 虽然经过无数次的失败，我还是想试一试这次的蛋糕是否会发？ 可是又出差错了！烘了十分钟后，才发现没有开上火，中间已出现了一环的面糊，而旁边又有另一环。  心想又要接受失败了！ 没办法只好开上火继续烘。结果是上面的卖相很差，是一层很硬的皮，应该是烘太久了。我是用150度烘40分钟。 上层也算烘了30分钟。 一般上我只需烘15-20分钟来烘上层就可以了。 这次的蛋糕，在倒立后，高度还可以。有3厘米高。 算不错了，也很容易倒出，虽然我不是用自脱模。 只是蛋糕的口味很差，本以为25克加55克的糖太多，可是一点也不甜。我想连白老鼠也不来光顾了！ 呜呜！因看到蛋糕的模样，我也没心情做任何装饰了！

面糊有2厘米高

忘记开上火，十分钟后的蛋糕

完成品！上层蛮硬的！

蛋糕内蛮松软，可是味道不够！

 这食谱是来自happyhomebaking

Ingredients:
(make one 7" round cake)    （I use 8“）

for sponge layer:
3 egg yolks (use large eggs)     (I use 4 egg yolks to match with 4 egg white)
25g caster sugar        (I use 20g)
50ml vegetable oil
70ml water
1 teaspoon vanilla extract
85g cake flour
25g cocoa powder
1 1/2 teaspoons baking powder
1/3 teaspoon baking soda

4 egg whites (use large eggs)
55g caster sugar   (I use 40g)

for chocolate ganache:
170g pouring cream (I used one can Nestle pouring cream)
170g dark chocolate, coarsely chopped

Method:

   to make sponge cake:

• Line base of a 7" round pan with parchment paper. Do not line or grease the sides.
• Sieve together cake flour, cocoa powder, baking powder and baking soda. Set aside.
• Place egg yolks in a mixing bowl. With a ballon whisk, whisk the yolks a little. Add in sugar and whisk till the mixture turns pale and thickens.
• Add in vegetable oil gradually, whisking at the same time till the mixture combines.
• Add in water gradually, whisking at the same time till the mixture combines. Add in vanilla extract, whisk to combine. Sieve over the flour mixture and whisk till the flour is fully incorporated. Do not over mix. Set aside.
• In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
• Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
• Pour batter into the prepared pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. 
• Bake in pre-heated oven at 170 degC for 40~45 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To release the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan.

   to make chocolate ganache:

• Place cream and chopped chocolates in a bowl. Set it over a saucepan of simmering water (make sure the bowl is big enough to sit over the saucepan).
• Stir the mixture gently with a spoon till the chocolate melts and mixture becomes smooth.
• Remove from the bowl from the saucepan. Use immediately.

   to assemble:

• Slice the cake horizontally into three layers. Place a layer of sponge cake on a cake board. Spoon about 4 heaped spoons of the chocolate ganache onto the surface. Spread evenly with a spatula. Repeat with the second layer of sponge cake. Place the third layer and spoon the remaining ganache over the top and spread it over to the sides. Smooth the surface evenly with the spatula. Decorate as desired. Keep chilled in fridge.