Chocolate Chiffon
Warm Water / Warm Milk: 45g Corn Oil: 35g Cocoa Powder: 10g Eggs: 3Low-gluten flour: 56g
Fine granulated sugar: 40g Matcha milk jelly Light cream: 55g Milk: 55gMatcha Powder: 3g
Caster Sugar: 3g Gelatin Sheet: 5g Other Dark Chocolate: 80+60g Whipping Cream400g + 100g + 150g
Matcha powder: 10g Fine sugar: 30g + 5g + 5g Oreo cookie crumbs: as needed Mix 45g warm water, 35g corn oil, and 10g cocoa powder until emulsified, then blend with 56g low-gluten flour. Separate 3 eggs into whites and yolks; mix the yolks into the batter. Beat the egg whites with 40g fine sugar until soft peaks form, then fold into the yolk mixture.Pour the batter into a 6-inch mold and bake in a preheated oven at 140°C for 10 minutes, then reduce the temperature to 125°C and bake for another 30 minutes.
Once baked, slice the cake into three layers. Heat 80g of dark chocolate and 80g of light cream in a microwave for 1 minute, then mix until smooth and let it cool to form chocolate ganache. Whip 400g of light cream with 30g of fine sugar until it reaches a thick yogurt-like consistency. Then, whip the chocolate ganache together with the whipped cream until stiff peaks form. Assemble by placing one layer of cake, followed by a layer of chocolate cream, and sprinkle an appropriate amount of crushed Oreo cookies in the middle. Repeat the process for the second layer. You can continue adding crushed Oreo cookies, or use leftover matcha pudding from a previous cake preparation, as I did. To make matcha pudding, heat 55g of light cream, 55g of milk, 3g of fine sugar, and 3g of matcha powder in a pot until boiling. While hot, add 5g of pre-soaked gelatin sheets and mix well. Strain the mixture into a mold and refrigerate overnight. Note: I previously made double the amount specified in the steps, which was more than needed for one cake. Therefore, the quantities in the steps have been halved. Adjust according to your specific needs.Once everything is prepared, refrigerate for 4 hours to set.
To make the colors more prominent, I applied an additional layer of higher-concentration chocolate cream on the surface of the set cake. This was made by taking the leftover chocolate cream from the previous coating, adding 100g of whipping cream, 5g of fine sugar, and 60g of liquefied dark chocolate, then whipping it (total whipping cream approximately 200g). Heat 10g of matcha powder and 30g of whipping cream in the microwave for 20 seconds, then mix well. Whip 120g of whipping cream with 5g of fine sugar until it reaches a thick yogurt-like consistency. Slowly whip the matcha mixture with the whipped cream until it becomes slightly firm. Spread a layer of the matcha cream on the cake surface and apply a ring around the sides, smoothing it as much as possible to create a cloud-like, creamy topping effect. Finally, sprinkle crushed Oreo cookie crumbs on top to complete. Observing the cross-section, it looks quite good, and the texture is also quite special.
