Double Choc Mint Reindeer Chiffon Cake
All I want for Christmas is… a cute reindeer cake??!!
This holiday season, try baking this adorable double choc mint reindeer chiffon cake!
Everyone will enjoy this rich chocolate sponge made with OKI oil!!
Thanks @Susanne.decochiffon for this adorable creation!!
Say Ok to OKI??!!
This holiday season, try baking this adorable double choc mint reindeer chiffon cake!
Everyone will enjoy this rich chocolate sponge made with OKI oil!!
Thanks @Susanne.decochiffon for this adorable creation!!
Say Ok to OKI??!!
Ingredients:
45g OKI Premium Sunflower Oil
3 egg yolks
25g castor sugar
20g dark couverture chocolate (55%)
56g water
20g cocoa powder
55g cake flour
½ tsp baking powder
Pinch of salt
6g mint extract/essence
4 egg whites
55g castor sugar
¼ tsp cream of tartar
3 egg yolks
25g castor sugar
20g dark couverture chocolate (55%)
56g water
20g cocoa powder
55g cake flour
½ tsp baking powder
Pinch of salt
6g mint extract/essence
4 egg whites
55g castor sugar
¼ tsp cream of tartar
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OKI Premium Sunflower OilCooking Instructions
1. Melt the dark chocolate using a bain-marie.
2. Bloom the cocoa powder in 40g hot water.
3. Whisk egg yolks with sugar. Add oil and whisk well.
4. Add in the bloomed cocoa powder, reserved 16g water and mint extract. Whisk well.
5. Stir in melted chocolate.
6. Whisk in sifted cake flour, baking powder and salt till smooth.
7. Whisk egg whites with cream of tartar till foamy, then add in castor sugar gradually and whisk till firm peaks.
8. Fold the chocolate batter into the meringue in 3 parts.
9. Bake at 140oC for 45 min.
10. Allow to cool completely before unmolding.
11. Melt 60g white chocolate using a bain-marie. Temper the chocolate by tabling. Pipe the tempered chocolate to make reindeer antlers. Paint with gold dust.
12. Cut out shapes needed for decoration from colored chiffon sheet cakes.
13. Assemble the Reindeer‘s features and antlers. Enjoy!
2. Bloom the cocoa powder in 40g hot water.
3. Whisk egg yolks with sugar. Add oil and whisk well.
4. Add in the bloomed cocoa powder, reserved 16g water and mint extract. Whisk well.
5. Stir in melted chocolate.
6. Whisk in sifted cake flour, baking powder and salt till smooth.
7. Whisk egg whites with cream of tartar till foamy, then add in castor sugar gradually and whisk till firm peaks.
8. Fold the chocolate batter into the meringue in 3 parts.
9. Bake at 140oC for 45 min.
10. Allow to cool completely before unmolding.
11. Melt 60g white chocolate using a bain-marie. Temper the chocolate by tabling. Pipe the tempered chocolate to make reindeer antlers. Paint with gold dust.
12. Cut out shapes needed for decoration from colored chiffon sheet cakes.
13. Assemble the Reindeer‘s features and antlers. Enjoy!
