Christmas Chocolate Cake | This Christmas Chocolate Cake is The Best Ever | Be Sure To Make This Cake.

I made a very cute house-shaped Christmas cake. Gingerbread House is pretty, but it was hard to eat, right? This cake looks like a gingerbread house, but inside is a very soft chocolate cake. So this cake can be enjoyed not only for ornamental purposes, but also really tasty. This cake is so very soft, moist and fluffy. It is a cake full of sincerity. But it is a cake that you must make on special days like Christmas. If it is difficult to make in one day, try making it slowly over two days. It has a taste and shape that you will not regret. For a special Christmas. Let’s make it pretty for the ones we love..

♥ Cake finished size
[Size: 23cm*10cm]

Ingredients

♥ White Chocolate Ganache Cream

100g white chocolate (1/2 cup + 2Tbsp)

100g hot heavy cream (1/3 cup + 1Tbsp + 1tsp)

30g Mascarpone (optional) (2Tbsp)

15g sugar (1Tbsp)

260g cold heavy cream (1 cup + 1Tbsp+1/2Tbsp)

♥ Dark Chocolate Cream

45g dark chocolate (1/4 cup + 1Tbsp)

45g hot heavy cream (3Tbsp)

5g Starch syrup (or glucose) (1tsp)

3 g (1 tsp) unsalted butter

120 g (1/2 cup) cold heavy cream

♥ Fluffy Chocolate Cake

45g dark chocolate (1/4 cup + 1Tbsp)

65g unsalted butter (1/4 cup + 1Tbsp)

85g milk (1/3 cup + 1Tbsp)

5ml vanilla extract (1tsp)

75 g (1/2 cup) cake flour

12g cocoa powder (2Tbsp)

5 yolks

5 egg whites

90g sugar (1/3 cup + 3Tbsp)

● Lady Finger (Savoiardi)

[ Size : 24cm*8cm (Square) ]

2 yolks

14 g sugar ( 1 Tbsp )

2ml vanilla extract

2 egg whites

a little lemon juice

45g sugar (3Tbsp + 1 tsp)

85g cake flour ( 1/2 cup + 1 Tbsp + 1 tsp )

sugar powder

♥ Default Cookies

26 g (1/2) eggs

50g unsalted butter (1/4 cup)

47g sugar powder (1/3 cup + 1 tsp)

a pinch of salt

2ml vanilla extract

100g cake flour (1/2 cup + 3Tbsp)

25g almond powder (3Tbsp)

♥ Royal Icing

150g sugar powder (1 cup + 2 Tbsp + 1 tsp )

35-40 g egg whites (1)

5~10g Lemon juice (1tsp~2tsp)

Recipe

1. White Chocolate Cream, pour hot chocolate. 80C (176F). Let the chocolate sit for a while to melt. Pour in the cold cream, mix well. Fridge for 3~4 hours.

2. Dark Chocolate Cream, pour hot cream. Let the chocolate sit for a while to melt. Starch syrup can be replaced with glucose. Pour in the cold cream.

3. Fluffy Chocolate Cake. Melt the chocolate and butter, sift the powders. Divide the yolk and add it. Keep the dough at 50C. (122F) Make a soft meringue. Divide the sugar and add it, hot water. Bake at 150C(302F) for 35monutes and at 130C (266F) for 35 minutes. Shock the cake. Turn over and cool. Cut after cooling.

4. Whip the cream, it can be replaced with regular whipped cream. Refrige for 30 minutes. It can be replaced with whipped cream. (200g whipped cream + 20g sugar + 25g cocoa powder)

5. Cut it into 7cm width, Basic Butter Cookies. Whip the soft butter. Refrige for 30 minutes. Slide it out to a thickness of 3mm. 1 hour in the refrigerator.

6. Shape the cookies and cut them. Bake at 150C (302F) for 10 minutes. Royal Icing. Sift the sugar powder. Adjust the amount of egg white according to the use. Add lemon juice and it will turn white. Please decorate it beautifully. Use whipped cream or royal icing.