Cocoa Cream Nut Cake

Flavor: Creamy; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Cocoa Cream Nut Cake

Cake ingredients ready

Egg whites and yolks separated, egg whites into an oil-free and water-free mixing bowl

Whisk the egg yolks with a manual egg beater, then add corn oil

After mixing well, add milk and continue stirring until well combined

Sift in 25g of cocoa powder into the egg yolk mixture

After mixing well, sift in the flour

Mix the batter in irregular directions until well combined, with no dry flour remaining

Using an electric mixer, beat the egg whites into coarse bubbles, then add 20g of sugar

When it reaches a smooth white state at medium speed, add another 30g of sugar

Continue beating until visible lines form, then add the remaining 30g of sugar

When you feel some resistance when lifting the beater, and the beaten egg whites form stiff peaks, it’s ready. This will result in a moister cake texture. For a lighter and fluffier cake, you can continue beating for another minute or two until the egg whites form soft peaks

Take one-third of the beaten egg whites and fold them into the cocoa batter

Pour the mixed batter back into the bowl with the egg whites

Continue folding gently from bottom to top until a smooth and glossy cake batter is achieved

Pour the cake batter into an 8-inch square cake pan, smooth the surface, then tap the pan from a height of 20 cm to remove large air bubbles from the batter

Place the cake pan in a preheated oven on the middle rack at 130 degrees Celsius, top and bottom heat, for 100 minutes; Note that the cake pan is non-stick, so chiffon cakes should not be baked at high temperatures, as they will rise too high and then shrink when taken out of the oven. Therefore, low-temperature baking is necessary to prevent the cake from collapsing or shrinking after baking

After baking, tap the pan from a height of 20 cm to release excess heat from the cake, then invert it onto a cooling rack, let it cool, remove from the pan, and slice horizontally into two equal parts

Prepare whipped cream, chocolate sauce, and sugar, and refrigerate for at least 10 hours

Pour a suitable amount of whipping cream into a bowl, then add an appropriate amount of chocolate sauce according to taste

Use an electric mixer to beat the cream until thick, then add 5g of cocoa powder and continue beating until it reaches a thick but not easily flowing state

Take a cake slice and spread a suitable amount of cocoa cream on top

Place another cake slice on top, adjust its position, and trim the edges with a knife

Transfer the cocoa cream to a piping bag and pipe a grid pattern on the cake surface

Decorate the grid with chopped cashews, peanuts, and dried cranberries in the center

Finished Product Display

Finished Product Display

Finished Product Display

Finished Product Display