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Saturday, 14 October 2017

Soy Mocha Cocoa Cake 摩卡豆浆可可蛋糕



I like trying out new ingredients in my cakes. Recently, I found a mocha flavour soy milk from a famous chocolate brand. Although only 30 g of the mocha flavoured soy milk was added to the  6"cake, the cake tasted very nice with the rich cocoa base layer. The cake has a velvety and moist texture 😋


Baked: one 6" round cake

Ingredients

All ingredients in room temperature
Using 55g Omega 3+6 eggs

35g rice bran/mild flavour vegetable oil
53g top/cake flour
1 tsp organic rice malt/golden syrup/condensed milk
30g mocha flavoured soya milk
3 egg yolks

3 egg whites
pinch of salt
40g fine sugar

5g cocoa powder
8g hot water


Directions

1. Line an 6x3" round cake pan with parchment paper at the base, without coating the wall.
Line a square wire grid in a 20cm square pan for steam-baking later. Set aside. 


2. Mix cocoa powder with hot water into a smooth paste. Cover and set aside.


3. Heat rice bran oil to about 65 to 70°C, or till some convection waves can be seen at the bottom of the stainless steel bowl.


Add top/cake flour to the warm oil, and mix using a spatula into a smooth paste.


Add 1 tsp rice malt syrup to the batter.

Pour in the mocha soy milk and mix well.


Add in the egg yolks, one at a time, and blend well.



4. Hold egg whites in a dry and grease-free stainless steel mixing bowl. Add a pinch of salt to the egg whites.

Beat egg white at high speed till frothy.  Add in the fine sugar in a few batches, continue to beat till almost reaching stiff peak stage.  Gradually reduce the speed of the electric mixer while approaching the stiff peak.


5. Transfer about 1/4 of the meringue to mix with the mocha batter from Step 3.

Pour the mocha batter back to mix with the meringue.



6. Transfer about 1/4 bowl of mocha batter to mix with the cocoa paste from Step 2.


7. Pour the cocoa batter into the prepared cake pan.

Heat the cocoa batter in a preheated oven at 160°C for about 5 minutes at middle rack. Using only the upper heating element.


Pour the mocha batter over the cocoa layer.


Bang the cake pan a few times to get rid of trapped air bubbles.

Pour hot water to the 20cm square pan to about 1 cm in depth. Place the round cake pan into the square pan.

8. Bake in a pre-heated oven, at the lower rack, set at 170°C with only the upper heating element. Bake for about 30 minutes.


After 30 minutes, reduce the oven temperature to 150°C with both the upper and lower heating elements. Bake for about 25 minutes.

End of baking

9. Transfer the cake out of the oven.


Drop the cake with the pan, at a height of about 10cm, onto a kitchen towel.  This helps to minimize the cake from over-shrinking during cooling down period.

Let the cake cool down for about 20 minutes at room temperature.

Jiggle the pan to dislodge the cake.

Loosen the parchment paper from the base of the cake.

Invert back the cake.

Let the cake dry in the warm oven for about 15 to 20 minutes. This step is optional.

Let the cake cool down to room temperature.

Cut and enjoy it cold or warm 😋


My previous ugly bake. I didn't bake the cocoa batter before poring in the mocha batter :(

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