Good afternoon here me will give you a recipe my favorite! chocolate cake covered with chocolate shaving curls which is interesting The way making it is very very easy. You just need to be careful to get results from my favorite! chocolate cake covered with chocolate shaving curls which has aroma and taste that able evoke our tastes.

So that the result of my favorite! chocolate cake covered with chocolate shaving curls, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare my favorite! chocolate cake covered with chocolate shaving curls delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required in make

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

Blend the batter until smooth, then divide evenly between the two baking pans, tapping them on the counter to level the mixture. Alternatively, you can melt in a small saucepan over low heat, stirring constantly. Crumble one of the chocolate cake layers and place it into the bottom of your trifle. Place half of the prepared chocolate pudding on top of the chocolate cake and spread evenly.

How 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!!
17. Done and ready to serve!

Spread a layer of the cool whip. Sprinkle crushed Skor bars on top. Repeat the layers and you're done! In a large bowl, hand-whisk together the buttermilk, sour cream, eggs, vanilla, vegetable oil, cocoa, and flour until thoroughly combined. Fresh berries, sugar pearls, white chocolate shaves, icing sugar.

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