My Favorite! Chocolate Cake covered with Chocolate Shaving Curls

Hello everybody, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, My Favorite! Chocolate Cake covered with Chocolate Shaving Curls. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make My Favorite! Chocolate Cake covered with Chocolate Shaving Curls is 15cm (6 inches) cake pan. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have My Favorite! Chocolate Cake covered with Chocolate Shaving Curls using 17 ingredients and 16 steps. Here is how you can achieve that.

My Favorite Chocolate Cake! I put whipped cream with sweetened condensed milk between three slices of fluffy cocoa sponge and topped with plenty of grated chocolate. Also recommended for Christmas.

Ingredients and spices that need to be Make ready to make My Favorite! Chocolate Cake covered with Chocolate Shaving Curls:

1. Cocoa Sponge Cake
2. 2 eggs, 100g (3.5 oz) net weight
3. 65 g (5.5 Tbsp) granulated sugar
4. 50 g (2/5 us cup) cake flour, pastry flour
5. 12 g (2 Tbsp) cocoa powder, sugar-free
6. 15 g (1 Tbsp) milk
7. Cream
8. 200 g (7 oz) whipping cream
9. 35 g (1.7 Tbsp) sweetened condensed milk
10. 5 drops vanilla essence or 1/2 tsp vanilla extract
11. Topping
12. 25 g (1 oz) almond, roasted, unsalted
13. 100 g (3.5 oz) milk chocolate, compound chocolate
14. Syrup
15. 15 g (1 Tbsp) hot water
16. 6 g (1/2 Tbsp) granulated sugar
17. 5 g (1 tsp) rum, optional

Steps to make to make My Favorite! Chocolate Cake covered with Chocolate Shaving Curls

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2. [Coco Sponge] Line a cake pan with parchment paper and set it aside. Preheat the oven to 190 ℃ / 374 F. Put cake flour and cocoa powder in a bowl and mix while crushing lumps. Set aside.
3. Put eggs into a large bowl, beat it lightly, add granulated sugar and mix well. Pour hot water over a large container. Put the bowl in it and warm the egg mixture while stirring. Warm until 35-40 ℃ / 95-104 F remove from hot water.
4. Use an electric mixer to beat on high speed. Beat until the batter falls like a ribbon, it should hold its shape for a moment. And then Mix slowly on low speed for 1 min to smooth it.
5. With the mixer running on low speed, add milk and mix until combined. Mix slowly on low speed for another 1 min.
6. Sift the cake flour and cocoa over it. Use a spatula to fold about 40-50 times until you don’t see any flour left. (Cocoa powder crush bubbles of the batter, so after adding cocoa and flour, fold quickly as soon as possible, put it in a cake pan, and bake it.)
7. Pour the batter into the pan, lightly stir the surface to be uniform. Lightly drop the pan to remove large bubbles. Turn down the oven to 170 ℃ / 338 F and bake for 35 minutes.
8. After baking, immediately drop the pan to your work surface to prevent the cake from shrinking. Place a cake rack or a plate on the top and turn upside down. Lift the pan to remove.
9. Peel the paper out from the cake. Turn the cake again and turn it face up. Wet a sheet of paper towel or a clean cloth and wring it tightly. Use it to cover the cake and let it cool. Wrap it in cling wrap and leave it for 1-3 hours.
10. Chop almonds. For syrup. Add hot water to granulated sugar and stir to melt. Add rum, set aside.
11. [For Cream] Pour whipping cream into a bowl. Place the bowl in ice water and whisk on low speed until heavy. Add condensed milk and vanilla essence and whisk until medium to stiff peaks form.
12. [Assembling] Slice the cocoa sponge into three pieces, 1.5 cm thick / 0.6-inch. Place the first layer on a cake turntable or round plate and brush the top with the syrup.
13. Spread the cream on the top and put chopped almonds on it. Add the 2nd layer, and repeat the steps (brush with syrup, spread cream, put almonds).
14. Add the third layer, cover the cake with the cream. Refrigerate for 15-30 minutes.
15. Use a slicer to shave chocolate into small curls. Cover the cake with shaved chocolate.
16. Done! Thank you!!

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