Happy 8th Birthday to Ethan

Happy 8th birthday to my son Ethan! He is growing too fast!!! We've been too busy all weekend so this is a last minute bake. Son requested for a chocolate cake. So I baked him chocolate sponge and frosted with chocolate swiss merginue buttercream. First time doing the drip and not so perfect since also rushing. Happy the cake tastes good and everyone is happy!🥳

Steam bake with rack and hot water underneath














Chocolate sponge adapted for 7 inch cake from➡️Jeannie Tay

6 large eggs yolks – about 60-62g with shell
70g canola oil
80g cake flour
20g cocoa powder
Pinch of salt
100g milk

6 large eggs whites
100g sugar

1/2 tsp cream tarter

Line the base of two 7 inch round pan. Do not grease the sides.

Instructions:

1. Preheat oven 305F. Prepare pan and boil water for steam bake with rack or water bath. 

2. Heat oil in microwave on high for 1 minute.  Pour into sifted flour, cocoa, and salt. Whisk until smooth.

3. Heat milk for 30 seconds and add to flour mixture. Whisk until smooth.

4. Slowly whisk in yolks until smooth. Set aside.

5. In a separate bowl whisk egg whites to frothy and add in cream tarter. Continue to whisk until foamy and slowly add in sugar. Whisk on medium high until firm peak.

6. Fold 1/3 merginue into yolk mixture. Repeat until finished.

7. Divide into two 7 inch pans. Use steam bake method on lowest or second lowest rack for 50-55 minutes. 

8. Remove baked cakes and drop 2-3 times on counter. Remove from pan, remove parchment paper and cool cake on rack.

Chocolate Swiss Merginue Buttercream adapted from ➡️Gretchensveganbakery only enough to frost cake. If want to decorate then double recipe. 

105 g egg whites (that's 3xl egg white)

130 g granulated sugar *reduced

140 g confectioner powder sugar *reduced

310 g unsalted butter room tempt. 30 min-1hr

2 tsp clear vanilla 

Dash of salt

2-2 1/2 tbsp unsweetened cocoa powder

1. Heat a small pot with water. Once boiling, should lower heat to medium. 

2. Place egg whites and granulated sugar in a steel bowl and place on top of double boiler. Water should not touch bowl. Stir continuously once placed on boiling water to prevent cooking egg white. Stir until sugar dissolves and not grainy about 2-3 minutes. Temperature around 115F.

3. Pour the mixture into your stand mixer. Use whisk attachment and whisk on high speed for about 6 minutes where white is firm. Add in confectioner powder sugar and stir at first then back on high speed. Whisk for another 4 minutes until stiff again.

4. On med high speed slowly add in cubed butter. Whisk until smooth and add in salt and vanilla. Whisk about 5 minutes. 

5. Sift in cocoa powder and whisk until combined. 

6. Switch to paddle attachment and whip on medium low speed until smooth and no bubbles. 

Chocolate Drip

1/4 cup heavy cream

1/3 cup Semi sweet chocolate chips 

Microwave cream 1 minute.  Pour into chips. Let sit 2 minutes.  Stir until smooth. Pour into a squeeze bottle.  Let cool until desired consistency about 20 minutes or refrigerate for faster.

Assemble Cake

1. Divide cakes into 4. 

2. Use an ice scoop to scoop smbc for even layers.

3. Frost top and sides of cake. Refrigerate cake until firm.

4. Apply chocolate drip to cake.

5. Decorate with macarons or chocolates.