Email : Joconde.hur@gmail.com
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Blog : blog.naver.com/joconde_hur73
Class : bit.ly/3ww7HS4
Hello, I am Joconde. I apologize for not posting videos for a while. During this time, I've been writing a book and also couldn't produce videos due to shoulder pain. Now that I'm feeling much better, I'll work hard to upload more videos. ^^ Thank you all have been waiting.
This video is a recipe for a moist and tender cake with a deep chocolate flavor. I also made a light buttercream with cocoa powder, Nutella,condensed milk and sour cream. Forget about the heavy and overly sweet buttercream; with butter, you can make a light and easy cream like this.
I edited this video briefly. In the future, I plan to shorten the length of the videos to make them less boring. However, I've thoroughly captured the cooking process, so don't worry. Please watch the video and don't forget to subscribe and like it.
♥︎ Chocolate Cake (Two 15cm round pans)
Cake flour 110g
Cocoa powder 33g
Baking powder 2g
Baking soda 2g
Salt 2g
Sugar 160g
Vegetable oil 120g
Egg 1 (52g)
Egg yolk 1 (18g)
Sour cream 120g
Hot water 67g
Instant coffee 3g
Vanilla extract 5g
*The batter for this cake is very thin, so when baking in a convection oven, if the temperature is too high, it may puff up a lot in the center. For convection, bake at 150 ℃ on the top rack. For a conventional oven, bake at 170 ℃ and in the center.
♥︎ Light Chocolate Nutella Buttercream
Unsalted butter 200g
Nutella 60g
Cocoa powder 20g
Condensed milk 80g
Sour cream 62g
*Do not substitute sour cream with other ingredients.
♥︎ Sugar Syrup
Water 60g
Sugar 20g
Baileys (liqueur) 6g
*Adding Baileys enhances the flavor of the sheet.
♥︎ Modeling Chocolate
Dark chocolate (Callebaut 57.9%) 80g
Corn syrup 42g
*In summer, you can reduce the amount of corn syrup to 40g.
♥︎ Tools
Embossed pattern silicone mat (cut to use)
I used this : m.site.naver.com/1ia8p