How to make chocolate cake without flour and baking powder, still delicious and appealing

How to make Chocolate Cake without flour and baking powder

• 1

  Melt chocolate and whisk egg yolks

  Add 90g of dark chocolate, 20ml of heavy cream, and 60g of unsalted butter to the bowl.

  Then place this bowl over a pot of hot water and use the whisk to stir until the mixture is well combined.

  In a new bowl, add 5 egg yolks, 15g of sugar, and 5ml of vanilla extract. Use the mixer to beat the mixture until it becomes fluffy, turns a creamy white color, and the whisk leaves a ribbon-like trail (Ribbon Stage).

  Tip:

  • To whip the eggs faster, you can place the egg bowl in a warm water bath until the eggs reach a temperature of 40 degrees Celsius. Then, remove the bowl from the pot and proceed with whisking.
  • However, only warm the eggs to about 40 – 50 degrees Celsius, otherwise they will cook and not whip well.

  

  

  

  
• 2

  Mixing the batter

  Sift 12g of cocoa powder into the whipped egg bowl, then add 1/4 teaspoon of salt and mix well.

  Next, add the chocolate butter mixture into the bowl and continue to mix thoroughly until combined.

  

  

  

  
• 3

  Whip the egg whites

  Place 5 egg whites in a new bowl, using a hand mixer to beat at low speed until the eggs form bubbles like soap.

  Divide 70g of sugar into 3 parts, gradually adding each part one at a time and mixing until dissolved. Mix each portion of sugar for about 30 seconds at low speed before adding the next portion.

  When adding the final portion of sugar to the egg whites, increase the mixer speed to high, beating the eggs until they are soft and fluffy, with a creamy texture, and the mixture is sticky, shiny, and smooth. Lift the whisk to form peaks that bend down slightly.

  Note:

  • Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding all at once.
  • The egg whites should be at room temperature before whipping.

  

  
• 4

  Mix the batter, pour into the baking tray

  Divide the whipped egg whites into 4 parts, adding each part to the cake batter mixture.

  Use a spatula to gently fold the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, lift the ingredients up and fold them to the side. Continue this process until the mixture is well combined.

  Note: You need to mix using the proper folding technique, as mixing too vigorously will cause the small air bubbles in the egg to break, preventing the cake from rising.

  Preheat the oven to 185 degrees Celsius for 15 minutes.

  Prepare a baking tray lined with parchment paper, spread the batter evenly, and bake for 11 – 13 minutes at 185 degrees Celsius.

  Tip: When spreading the batter in the tray, you should tap the tray on the table a few times to make the batter spread more evenly, which also helps to remove large air bubbles in the batter, making the cake fluffier and smoother.

  

  

  

  
• 5

  Mix cocoa powder, melt chocolate

  Heat 80ml of heavy cream, then stir in 6g of cocoa powder.

  In a new bowl, add 165g of dark chocolate, 3g of unsalted butter, and the heavy cream mixture. Place this bowl over a pot of hot water and stir until the chocolate is completely melted.

  

  
• 6

  Make the chocolate cream layer

  Add 300ml of whipped Heavy Cream to the bowl of chocolate. Mix the mixture evenly by folding it together.

  Tip: Whipped heavy cream will have a thick, smooth consistency, can create distinct patterns, and when the whisk is lifted, it will form a peak that bends down.

  

  
• 7

  Cut the cake and spread the cream

  Take the cake out of the mold, then use a knife to divide it into 6 equal parts.

  Mix together 50ml of water, 35gr of sugar, and 7ml of coffee liqueur. Next, spread this mixture over the first piece of cake, then cover it with a layer of cream and place another piece of cake on top.

  Repeat these two layers until the last piece of cake, cover the entire cake with cream and refrigerate for 1 – 2 hours.

  

  

  

  
• 8

  Make the chocolate coating

  Place a pot on the stove, add 28ml of water, 30gr of sugar, and 45gr of corn syrup. Bring the mixture to a boil and then turn off the heat.

  Melt 3gr of gelatin and 15ml of water in the microwave, then pour this mixture into the syrup pot and stir well.

  Next, add 25gr of condensed milk and 47gr of melted dark chocolate, stirring the mixture once more until well combined.

  Finally, strain the chocolate mixture through a sieve, then evenly drizzle it over the cake to complete.

  

  

  

  
• 9

  Final product

  The chocolate cake after completion has a moist, fluffy base, with a rich blend of flavors along with a smooth, soft cream layer that is sweet, bitter, and creamy, extremely delicious.