How to make chocolate cake with topping

1. Cut 50g of dark chocolate into small pieces, put it into a bowl, add 60g of butter, heat it over water and keep stirring until the chocolate and butter are completely dissolved into a liquid

2. Add the sugar, rum, milk, and eggs, and whisk them together well

3. Then mix the low gluten Then sift the low gluten flour, baking powder and cocoa powder into the liquid mixture, and use a whisk to mix directly into the cake batter

4. Place the mold in the middle of a preheated oven at 180℃ and bake for about 16 minutes

5. Put 50g of dark chocolate and 25g of butter into a bowl, heat over water or microwave and stir until it melts into a liquid, then drizzle the chocolate mixture into the cake cups

6. Put the white chocolate into a bowl, heat over water or microwave and stir until it melts into a liquid, then drizzle onto the cake cups. >

Eight-inch Vanilla Cake

Eight-inch Jelly

White Chocolate Mousse

Girardine Decorated Balls

How to Make Starry Mirror Cake

Raw Materials Great *** ~

Prepare a cooled 8-inch vanilla cake with a layer of white chocolate mousse.

Top with 8 inches of jelly spread.

Pour in all the remaining mousse.

Spread until the top of the cake is smooth and there are no gaps around it. Chill in the freezer.

Dissolve the girardine powder in 75ml of water and whisk until smooth.

Pour the sugar into a saucepan over medium-low heat and pour in the condensed milk.

Add the remaining water.

Keep the heat on medium-low and stir constantly with a spatula.

Add the ghirardine solution.

Stir constantly to distribute the ghirardine.

Stir until the solution is homogenized and small bubbles appear around the edges, remove from heat and pour into the white chocolate.

Mix the white chocolate with the solution. If you don't have the machine in the video you can just use a rubber spatula to keep tossing until the chocolate is completely melted.

Stir until the chocolate is melted and the solution appears shiny.

Take 4 tablespoons into another container. Add the white *** veggie and stir well.

To the remaining large container add the sky blue *** veg and stir well.

Sift the solution (the author made two colors of topping, only the red topping was photographed with the sifting process).

The bubbles and solids on the sieve are the parts that have not been thoroughly dissolved and mixed well, and will affect the smoothness of the topping if used. Set the liquid aside to cool.

When cooled to 33°C, remove the cake from the fridge, elevate it as shown in the photo, and place a baking sheet lined with greaseproof paper or a silicone mat on the bottom to catch any excess liquid that runs off for the topping.

Use a spoon to scoop a spoonful of the white liquid and drizzle it over the cake.

Design the drizzle in your favorite pattern.

Spoon a spoonful of the blue liquid over the top of the white portion, which will cause the white to flow downward.

Repeat.

Drizzle a spoonful of blue in the center, which distributes the white more in all directions.

Drizzle a spoonful of white in the center.

Top the white with a spoonful of blue.

Drizzle a small spoonful of white on the sides.

Another small spoonful of white.

Wait for the topping to cool and set the shape.

Decorate the cake with gherkin balls and sugar beads

Decorate as you like.

Pink topped cake made by the author.

Pic from Baidu. You can use your imagination to make your own starry sky cake with different and multiple color combinations~