Hello, this is Gom's easy Baking!
For this baking session, I made a chocolate cake!
Originally, I wanted to make a lettering cake and was practicing for that, but there were so many steps to follow, and icing was quite tricky 😭
(I’ll keep practicing and upload a video on that soon!)
Since Valentine’s Day is coming up, I decided to make a simple yet beautiful chocolate cake instead!
This chocolate cream is not only easy to work with but also doesn’t separate easily, making the process much smoother.
It’s delicious and looks amazing, so even if it’s not for Valentine’s Day, I highly recommend giving it a try!
Love fudgy chocolate cake but don’t want it to be overly sweet and intense?
Then this recipe is just perfect for you! 😊🍫
| Measurements |
Paper cup = Standard paper cup (180ml capacity)
Spoon = Standard disposable spoon size
🔥 Oven - Preheat to 170°C (338°F) for 15 minutes, then bake at 170°C for 25 minutes
🔥 Air fryer - Preheat to 150°C (302°F) for 5 minutes, then bake at 150°C for 22 minutes
[ Mini Chocolate Cake – Makes 2 ]
(Tall mini round mold – 10cm diameter, 7cm height)
* Cake flour : ¾ cup (80g)
* Cocoa powder : 3 heaping tablespoons (20g)
* Baking powder : 1 teaspoon (3g)
* Sugar: ⅔ cup (100g)
* Salt : a pinch (1g)
* Room temperature egg : 1 (50g)
* Warm milk : ½ cup (100g)
* Vegetable oil : ⅓ cup (50g)
[ Chocolate Cream ]
* Heavy cream : 1 cup (150g)
* Dark chocolate : 1 cup (100g)
* Cocoa powder : 3 tablespoons (15g)
* Cream cheese : 100g
* Sugar : 2 tablespoons (20g)
[ Decorating Cream ]
* Cream cheese: 30g
* Heavy cream: 3 tablespoons (30g)
* Red food coloring
[ Substitutions ]
* Vegetable oil can be replaced with butter
* Heavy cream can be replaced with whipping cream
* Sugar cannot be substituted
* Cake flour can be replaced with all-purpose flour
* Milk can be replaced with water or soy milk
[ Tools & Packaging Used ]
* For icing - 803 nozzle (9mm)
* For lettering - No. 4 (2.4mm)
* For decoration - No. 5 (3mm)
* Chocolate cream decoration - 6-point star nozzle (D6K)
* 14cm square parchment paper
Pulp takeout container
[ Storage Instructions ]
For best taste, refrigerate for at least 6 hours before eating
Can be stored in the refrigerator for up to 7 days
For long-term storage, freeze for up to 30 days
[ Baking Tips ]
1. Use room-temperature eggs and warm milk to ensure the ingredients mix well.
2. Let the cake layers rest at room temperature for a day in an airtight container for better texture.
3. Be careful not to overwhip dairy-based heavy cream—overwhipping can cause separation. Once it starts gaining volume, switch to low speed for better control.
4. Chill the ganache (chocolate + heavy cream + cocoa powder) thoroughly before use. If it's too warm, the cream will be too soft, making icing difficult. The consistency of the cream varies depending on temperature.