How to make Christmas chocolate whipped cream cake at home :: Video

 

It's definitely a white Christmas here where I am.

It snowed a lot today, and there are snow forecasts for the next few days. It's been a long time since I've had a perfect white Christmas.

Today, I will post a chocolate whipped cream cake for Christmas.

The cream I used today is the best chocolate whipped cream I've ever eaten.

Homemade deer chocolate toppers are great decorations for Christmas.

I'll also tell you how to make it.

I recommend planning for 2-3 days to make this cake.

 1 to 2 days before

making chocolate sponge cake, 

preparing chocolate whipped cream, 

making homemade deer chocolate topper

On the day

 Completing the chocolate whipped cream,

assembling the cake

**It may look a little complicated with a lot of images, but if you follow it step by step, you can make it without difficulty.

** Check out the video recipe.**

----Ingredients-------------------------------------------

* The cup unit is for reference only, and the best results are obtained when using the metric measurement method.

*1 cup = 240 ml *1 tbsp = 15 ml *1 tsp = 5 ml [For Chocolate cake] * 15 cm(6 inch) round pan 3 eggs (room temperature) 90 g granulated sugar (1/2 cup - 1 Tbsp) 70 g cake flour (1/2 cup + 2 Tbsp) 20 g unsweetened cocoa powder (3 Tbsp) 1/4 tsp baking powder 1/8 tsp salt 2 Tbsp vegetable oil 2 Tbsp warm milk [For Chocolate Whipped Cream] 75 g water (75 ml) 75 g heavy whipping cream (1/4 cup + 1 Tbsp) 50 g granulated sugar (1/4 cup) 25 g unsweetened cocoa powder (3 Tbsp + 1 tsp) 100 g dark chocolate 440 g heavy whipping cream (1 3/4 cup + 2 Tbsp) [For garnish] Unsweetened cocoa powder Deer chocolate topper (Dark chocolate+ Pocky sticks) Some cherries

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[Preparing Chocolate Cream]

1. 75 g water (75 ml)

75 g heavy whipping cream (1/4 cup + 1 Tbsp) 50 g granulated sugar (1/4 cup) 25 g unsweetened cocoa powder (3 Tbsp + 1 tsp)

Put the above four ingredients in a pot, mix with a whisk, and boil over medium-low heat. Remove from heat when it starts to boil.

Pour over the chocolate while hot. Melt the chocolate while stirring and emulsify well.

2. After the chocolate is completely melted, thoroughly emulsify while adding heavy whipping cream in 3 to 4 portions.

3. Cover the cream mixture and refrigerate for at least 4 hours or overnight in the refrigerator.

4. Remove cream mixture from refrigerator before use, and prepare to use by whipping on medium speed until soft peaks. 

(Whip just before use the same day.)

[Making Chocolate Sponge Cake]

*Line a baking paper in a 15 cm round pan (6 inches) and start preheating the oven to 350°F (180°C).

1. Add sugar and salt to 3 eggs at room temperature and beat until ribbon stage.

After checking that the batter remains intact for more than 5 seconds, add the soft flour, cocoa powder, and baking powder and sift.

Fold and mix until no powder is visible.

2.Add 2 scoops of batter to a bowl with vegetable oil and warm milk and mix to make sacrificial batter.

Add the sacrificial dough and mix thoroughly. 

Proceed quickly from this point.

3.  Pour the batter into the prepared pan, stir the batter with chopsticks to remove large air bubbles.

Bake in a preheated oven at 350°F (180°C) for about 25 to 30 minutes. Baking time may vary.

Shock the cake pan by dropping it on the table a few times as soon as you take it out of the oven. Then turn the cake over on a cooling rack to cool.

When completely cooled, slice into 3 sheets.

[Making Homemade Deer Chocolate Topper]

1. Download the template and print it.

Place the template in a ziplock bag.

2. Prepare the tempered dark chocolate.

3. Follow the pattern and draw with chocolate.

4. After completely hardened, remove the deer chocolate.

5. Glue wooden skewers or chocolate sticks with chocolate to the back of the deer.

*Check out how to make it into a video.*

[Assembling the cake]

1. Apply the prepared whipped cream on top of the first layer. It would be good to apply cream as much as the thickness of the sponge cake sheet.

Place a second sheet on top of the cream and repeat the above operation.

2. Keep the cream neatly organized on the top and sides. Line the sides with an acetate cake sheet.

3. Pipe the cream on top using the nozzle of your choice. 

I used 869K (Korean number).

Raise the top with chocolate curls and sprinkle with cocoa powder.

Decorate with cherries and deer toppers.

Decorate it with a ribbon, put it in a box, and gift it to a loved one.

#Chocolate_cake #Christmas_cake #chocolate_decorations 

#chocolate_whipped_cream #chocolate_sponge_cake