cooking oil – 65g
Milk – 120g
cocoa powder – 25g
Semisweet chocolate – 160g
egg yolk – 140g (about 6 grade C egg), lightly beat
egg white – 260g (about 6 grade C egg)
cream of tartar 1/4 tsp
fine sugar – 150-160g
cake flour – 140g
Heat oil & milk but not boil. Add cocoa powder & melt choc. Add agg yolk & mix well. Add flour mix well.
Beat egg white will foamy, add cream of tartar, continue to beat until soft peak. Add sugar in 3-4 batches. continue to beat until firm peak.
pour 1/3 of egg white into choc mix. stir slowly with spetular (don’t over mix), pour into the balance of egg white continue to stir till well mix.
pour into 8″ round line & grease baking mold. Bake in 140 Degree c for 50-55 min.
leave in the oven for 10 min. take it out & over turn. let it completely cold before pipe the butter cream
2 cups (230 grams) confectioners sugar (icing sugar), sifted (I use 150g)
1/2 cup (113 grams) unsalted butter, room temperature1 teaspoon pure vanilla extract ( i put 1 tbsp of Raspberry rum)
2 tablespoons milk or light cream (i don’t use)
Buttercream Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color