Chocolate cream cake, magnificent like a laurel, soft like chiffon

Name: Chocolate cream cake, magnificent like a laurel, soft like chiffon
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 3 piece Egg; 39 ml Milk; 39 ml Vegetable oil; 45 g low-gluten flour; 15 g Cornstarch; 45 g Granulated sugar; 1 piece lemon zest; 500 ml light cream; 50 g Powdered sugar; to taste Chocolate chips

A homemade recipe for Chocolate cream cake, combining egg, milk and vegetable oil; baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

1 hrNewMedium Baking Bake Sweet

Instructions

1
Mix milk and oil, then add flour and corn starch and stir into a batter.
2
Separate the egg whites and yolks, add the yolks to the batter and mix evenly into a smooth batter.
3
Place the egg whites into a clean bowl, add the sugar in three portions, and beat until soft peaks form, with the meringue able to pull up small hooks.
4
Fold the beaten egg whites into the batter in three parts, mixing gently until it is evenly combined into cake batter.
5
Preheat the oven to 170°C in advance, and pour the cake batter into the mold and gently level it.
6
Before putting it in the oven, gently shake it twice to release excess air, then place the mold in the middle layer of the oven and bake for about 23 minutes.
7
Whip the light cream with powdered sugar until stable, with clear patterns, then refrigerate.
8
After the cake is baked, gently tap it twice to release the hot air, then invert it to cool.
9
After removing the cake from the mold, cut it horizontally in the middle and spread cream on it.
10
Spread butter over the entire cake, edge it with chocolate chips, pipe on cream, and decorate with fruit and chocolate shavings.