Скачать или смотреть Chocolate Cake (mochi version)

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Ingredients

Dough
50 g glutinous rice flour (1/3 cup + 1 tbsp)
20 g cornstarch (2 tbsps)
105 g milk (1/3 cup + 1/8 cup)
8 g cocoa powder (1 tbsp)
10 g granulated sugar (1 tbsp)
20 g corn syrup (1 tbsp)
15 g unsalted butter (1 tbsp)

Cream
350 g heavy cream (1 + 1/2 cup)
25 g granulated sugar (2 tbsps)
Chocolate Pudding
125 g milk (1/2 cup)
45 g heavy cream (3 tbsps)
8 g granulated sugar (1 tbsp)
3 g cocoa powder (1/2 tbsp)
2 g 2.5 gelatin (softened, 1 tsp)

Cake Base
4 eggs
90 g milk (1/3 cup+ 2 tsps)
40 g vegetable oil (2 tbsps + 2 tsps)
45 g cake flour (1/3 cup)
10 g cocoa powder (1 + 1/2 tbsps)
40 g granulated sugar (4 tbsps)
5 g lemon juice (1 tsp)
5 g vanilla extract (1 tsp)

Instructions
Chocolate Pudding
In a clean bowl, mix cocoa powder with milk until well combined. Then add granulated sugar and heavy cream, stirring until smooth. Finally, add softened gelatin and mix thoroughly. Strain the mixture and refrigerate.

Chocolate Cake
In a clean bowl, mix vegetable oil and milk until well combined. Sift in cake flour and cocoa powder, and stir until smooth. Separate four eggs, keep the egg whites in the fridge, adding the yolks to the batter and mixing well. Set aside.

Preheat the oven to 150°C (302°F), line a baking tray (28*28*2.6 cm) with a baking mat (11*11 inch).
In another bowl, add lemon juice, vanilla extract and granulated sugar to the egg whites. Whisk until soft peaks form. Fold a spoonful of the whipped egg whites into the yolk batter, then pour the yolk batter into the remaining egg whites and gently fold until just combined.
Pour the batter into the baking tray, smooth the surface, and use a toothpick to remove large air bubbles. Tap the mold gently to settle the batter, then bake at 150°C (302°F) for 25 minutes. Remove from the oven, let cool, and demold. Use a cutter to press out round cake pieces and set aside.

Dough
In a clean bowl, combine glutinous rice flour, cornstarch, cocoa powder, granulated sugar, corn syrup, and milk. Mix well and sift twice. Cover with heat-resistant plastic wrap, poke some holes, and steam (about 20-30 minutes) or microwave (about 4-5 minutes) until cooked.

Add butter to the cooked dough and mix thoroughly. Wear a pair of gloves, knead the dough until stretchy, then roll into a long strip, divide it into 6 equal parts, and shape each part into a small ball. Coat with glutinous rice flour and roll into round discs.

Cream
In a clean bowl, add heavy cream and granulated sugar. Whip until stiff peaks form and transfer to a piping bag.

Assemble
Place a dough disc in a mochi mold, add whipped cream, chocolate pudding, and a piece of cake. Wrap it up and place the assembled mochi on a paper liner or parchment paper. Enjoy.