컵 계량 / 촉촉한 초콜릿 케이크 / Moist Chocolate Cake Recipe / Best Chocolate Buttercream / 초코 버터크림 만들기 / ASMR

Hello. I'm Boone Bake. Today I will make a moist chocolate cake. Please subscribe and set an alarm before watching. Moist Chocolate Cake Mix the powder in advance. Melt the chocolate and butter. Room temperature eggs Mix well. Mix well. Warm milk Make sure the dough does not get cold. Divide the sugar three times and add Whisk at low speed for 2-3 minutes. Divide the meringue and mix. After preheating to 180C (356F) Bake at 170C (338F ) for 35 minutes. The Best Chocolate Buttercream I'll make butter cream with Swiss meringue. Temperature 70C (158F) Whips at high speed. Make a solid meringue. Whisk at low speed. Meringue temperature 30C (86F) Add soft butter in portions at room temperature Continue whipping after adding the butter. The more you whip, the softer the cream becomes. Whisk for about 8-10 minutes. When the cream is almost done, add the vanilla extract. Melted chocolate temperature 27 degrees Celsius (80.6 F) This is a smooth butter cream finish. In the meantime, the cake was baked. Let cool at room temperature. Apply plenty of syrup. The cream is so soft. kahlua is a coffee liqueur. If not, replace with rum. It doesn't have to be perfect because it's glazed. Refrige for 2~3 hours. Dark Chocolate Mirror Glaze. ( Please refer to the link in the description box. ) Dark Chocolate Flakes. ( Please refer to the link in the description box. ) It is a rich and soft chocolate cake. It's really moist and delicious. Subscriptions and likes are a big boost to me. Thanks for watching my video.

Channel: Boone Bake분 베이크

Views: 1,265,265

Rating: 4.9452205 out of 5

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Id: Yoy5UW0OVZM

Length: 11min 29sec (689 seconds)

Published: Wed Dec 30 2020