Corn Oil: 35g
Warm Water/Warm Milk: 45g
Low-gluten flour: 56g
Whipping cream: 400g + 10g Strawberries: to taste Chocolate sauce: to taste Dark chocolate: 15g Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified.Add 56 grams of low-gluten flour and mix well.
Separate the egg whites and yolks from 3 eggs. Add the 3 egg yolks into the batter and mix well. Whip the 3 egg whites with 45 grams of fine granulated sugar until soft peaks form, then fold into the batter. Pour the batter into a 6-inch removable-bottom cake pan and tap to remove large air bubbles. Bake at 140°C with both top and bottom heat for 10 minutes, then reduce to 125°C for 30 minutes. Invert the baked cake to cool completely, then slice into 3 thick layers. Drizzle a layer of chocolate sauce over one cake slice. Arrange strawberry slices on top. Spread a layer of whipped cream (400 grams of cream whipped with 30 grams of fine granulated sugar until slightly stiff).Place the second layer of cake, then drizzle a layer of chocolate sauce and arrange strawberry slices.
Spread a layer of cream; then place the final cake layer. After applying cream on the surface, refrigerate for 4 hours to set. Heat 15g of dark chocolate, 10g of light cream, and 20g of chocolate sauce in the microwave for half a minute, then mix well to prepare chocolate ganache. Spread the chocolate ganache on the center of the set cake surface. Place the remaining cream for frosting into a piping bag. Pipe two circles, one large and one small, on the ganache. Then, use chocolate ganache to pipe two dots on the cream to resemble eyes. Put the remaining cream into a piping bag fitted with a serrated piping tip (the tip shown in the picture). Pipe a ribbon-like pattern on the cake surface, then decorate the sides. Avoid being too regular; an imperfect, mended look is more appealing. And it’s complete! Once you understand the principle, it’s not difficult. This adorable Halloween cake pairs strawberries and chocolate, a perfect flavor combination.
