垂涎欲滴 ～ 巧克力秒杀蛋糕 Seckill Chocolate Cake

这个蛋糕相信不用我多介绍，很多人尝试过了都说赞。在花生酱满分那篇提到很惭愧买回来的食谱书真正试做的大概平均只有书里5%的食谱（5%应该是高估了)，这就是一个例子。妃娟老师的书拥有了快两年，这是我第二次尝试书里的食谱（第一个食谱看这里）。

对这次用圆模烤的戚风蛋糕我感到非常满意。蛋糕冷却后没有明显的收缩，高度和模型齐高，底部也没有凹陷。我是用先低温（其实也没有很低）再转高温烤法。我把烤箱预热至160度，蛋糕进烤箱后转150C烤20分钟，再调高温度到175C，烤约15分钟。蛋糕出炉后马上往桌面敲一下再倒过来。

没有切片图因为两个蛋糕都送人了，但是我还是有幸尝到一点，蛋糕的组织很棒，味道好，口感也很轻盈，但是可能是我biased，相较于之前推荐的Okashi的巧克力戚风，我还是比较钟情前者（纯属个人喜好，妃娟老师的支持者不要打我）。

This cake is very famous among Chinese bloggers, the word “seckill” in the urban dictionary means the item is very popular, each transaction is made in seconds. I tried to translate the recipe to English so that readers who can't read Chinese will also be able to make this moist and airy cake as well. This is definitely another keeper for chocolate chiffon cake after my favourite recipe from Okashi.


Seckill Chocolate Cake

Ingredients: (make 2 round 6-inch cakes)

Chocolate Chiffon Cake
50g vegetable oil
80g milk
15g cocoa powder
100g bittersweet chocolate
90g egg yolk
180g egg white
120g castor sugar (I used 110g)(see note)
75g low protein flour (sifted)

Chocolate Ganache
150g dairy whipping cream/ heavy cream
120g bittersweet chocolate (I used dark couverture chocolate)
12g butter

Method:

1) Cook oil and milk till gentle boil, remove from heat and add in cocoa powder. Mix well. Add chocolate and mix till chocolate melted.

2) Add egg yolks, one at a time, mix till well blended.

3) With an electric mixer, beat egg white till foamy, add sugar in 3 additions, and beat till soft peak (70-80%) (7-8分发) (When lifted, the tip of the meringue has soft and small bend).

4) Take 1/3 of the meringue to mix with the chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated). Fold in 1/3 of flour gently, mix till just incorporated. Fold in remaining meringue and flour alternatively to form even chocolate batter.

5) Divide batter into 2 loose-bottom round 6-inch pans. Bake in preheated oven at 170C(upper heat)/ 150C(lower heat) for 30-35 mins (I baked at 150C for 20 mins and 175C for the last 10-15 mins).

6) Bang the cake on tabletop once it is out from the oven and invert to cool the cake. Loosen the side with a small knife and unmould after the cake has cool down completely.

7) To prepare chocolate ganache, combine dairy cream and chocolate and cook over double boiler, stir constantly till chocolate melted then add butter and mix well. My method is to heat up the cream till gentle boil then pour into chocolate, stir till chocolate is melted and add in butter.

8) Place cool cake on wire rack with a tray/bowl underneath and pour chocolate ganache on the centre of the cake, use both hands to hold the wire rack and swirl to let the ganache cover the whole cake. Chill for at least 30 mins or until the ganache is set before serving.

Note:
1) Adjust the sugar amount according to the type of chocolate used. If you are using normal cooking chocolate you may have to reduce the sugar further.
2) I didn’t follow exactly the ratio of the chocolate ganache, I used slightly more chocolate and I added 1 tbsp of rum in half portion of the ganache for one 6” round cake.
3) Trim the top of cake to become flat if necessary and place upside down when adding the ganache so that you will have a perfect flat top.

(Recipe adapt from 《美味糕点新主张》by 薛纪娟)