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*When measuring metric units, you get the most ideal results. *** Ingredients**** 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml [For chocolate cake without eggs] * 15 cm(6 inch) round pan 150 g (1 1/3 cup) cake flour (* Can be replaced with all purpose flour) 150 g (3/4 cup) granulated sugar 30 g(4 Tbsp) unsweetened cocoa powder 10 g(2 1/2 tsp) baking powder 1/4 tsp salt 220 ml milk(hot) 2 tsp instant coffee 80 ml (1/3 cup, 75 g) vegetable oil 1 tsp vanilla extract *350°F (180°C) | bake for 10 mins and then 320°F (160°C) | bake for about 30~35 mins *Poke the cake with a skewer and test if the baking is complete. [For dark chocolate buttercream] 70 g (1/4 cup 3 Tbsp) milk 70 g (1/4 cup 2 Tbsp) granulated sugar 50 g (2 and 1/2 Tbsp) corn syrup( starch syrup) (*It can be replaced with honey that is not strong in scent and color) 350 g (1 and 1/2 cup 1 Tbsp) unsalted butter(soften) *Must be soft but not too soft (not pomade concentration) 140 g dark chocolate(55%) [For Dark chocolate ganache] 30 g dark chocolate(55 %) 20 g (20 ml) milk(warm) 5 g (1 tsp)unsalted butter(soften) [Sugar syrup] 15 g (1 and 1/2 Tbsp) granulated sugar 30 g (2 Tbsp) hot water *Dissolve the sugar completely. Then cool and use. [Conversion according to cake size] *When making a cake of the same height For a 7-inch(18cm) cake, multiply all ingredients by 1.4. For an 8-inch(20cm) cake, multiply all ingredients by 1.8. *Stealing, secondary editing, or re-uploading of this video is prohibited.
