Strawberry Chocolate Cake

Taste: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Easy.

Steps to Make Strawberry Chocolate Cake

This is an image of the ingredients.

Separate egg yolks and egg whites into clean bowls.

Beat egg yolks with 10g of fine sugar until well mixed.

Add oil and milk, mix well.

Sift in low-gluten flour in two batches, mix well.

Add a few drops of lemon juice to remove the fishy smell, the egg yolk batter is ready.

Beat egg whites a few times, then add one-third of the fine sugar.

Beat a few more times, then add another one-third of the fine sugar.

Beat a few more times, then add the remaining fine sugar.

Beat until stiff peaks form, with small peaks formed.

Take one-third of the egg whites and add to the egg yolk batter, mix.

Pour the mixed egg yolk batter into the egg whites.

Stir the batter until smooth and glossy.

Pour into an 8-inch cake mold, tap a few times.

Place in a preheated oven, bake at 100°C for 50 minutes. Don’t be surprised, my ACA oven temperature needs to be 50°C lower than others, or it will burn.

Once baked, remove and let it cool. The surface cracks, like a flower blooming.

These are the ingredients for making the chocolate cake.

Melt black chocolate in milk.

Add gelatin powder, melt. After cooling, add a few drops of lemon juice.

Whip whipping cream with fine sugar until stiff peaks form, not sure if I overdid it.

Pour the chocolate milk mixture into the whipped cream, mix well. The mousse mixture is ready.

Start by placing a layer of cake.

Then pour in the mousse mixture.

Followed by another layer of cake.

Then pour in the mousse mixture again.

Place the final layer of cake.

Pour in the remaining mousse mixture. Seems like it’s a bit short, but that’s all I have. Chill in the fridge. I chilled it for ten hours.

Had to use some Difei strawberry chocolate.

Melt over hot water. Once solidified, cut into shreds.

Sprinkle on top of the set cake.

Apply a hot towel to release the mold, decorate with fruits.