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Cake Coklat Kukus Siram Ganache by Indry Hapsari



by Indry Hapsari

Oh My God! I'm dead by chocolate and go in to heaven of chocolate! #lebay πŸ˜…. Gegara si sulung minta buatin cake coklat tadi pagi sebelum sekolah akhirnya bebikin tadi siang. lihat stock coklat blok cuma ada 60 gr OMG 😱. Hmmmm akhirnya memutuskan untuk coba bikin pakai coklat bubuk saja. Yakin bisa bikin cake enak. si DCC yg cuma 60 gr terpikir bakal dibikin coklat ganache aja. Kebetulan whipp cream cair masih ada 1 kotak. Dan jadilah cake coklat kukus hasil otak atik sendiri. Dan seperti biasa saya ga pakai emulsifier ataupun pengembang. Karena bebikin selalu buat bobocah kesayangan. Kaget sama hasilnya 😰 (maklum racik resep sendiri dan baru pertama diuji cobakan).Hasilnya super moist, manisnya pas, lembuuut ditambah gurih manisnya chocolate ganache ga bikin kue ini eneg atau kemanisan. Just perfect! untuk cake coklat yang ga pake DCC. Ini cake coklat kukus resep sendiri terenak yg pernah saya buat #lebaylagi πŸ˜‚. Gak papa deh sesekali muji diri sendiri πŸ˜†. Ga sempet fotoin step by step karena bikin sambil direcokin bobocah. Dan fotonya seadanya juga, males siapin settingan buat foto πŸ˜…. Silahkan resepnya diintip siapa tau ada yg berkenan recook hehehe. InsyaAllah cocok ya. Seriusan deh ini endeus merkendeus πŸ˜‰


Bahan-bahan
125 gr tepung terigu protein sedang/ rendah (saya pakai kunci biru)
50 gr Coklat bubuk (saya pakai Van Houten)
2 sdm susu bubuk full cream (saya pakai Dancow)
1 sdt vanilla powder
🍰aduk rata semua bahan diatas, lalu ayak, sisihkan
100 gr butter, lelehkan (saya pakai salted lurpak, BOLEH pakai margarine kalau ga ada butter)
50 ml minyak sayur
🍰Satukan butter leleh dan minyak sayur aduk rata, sisihkan (digabung kurleb jadi 150-175ml)
100 gr Susu Kental Manis coklat (saya pakai Frisian Flag)
180-200 gr gula pasir halus (silahkan dikurangi kalau tidak suka manis ya)
4 butir telur ayam (suhu ruang)
bahan chocolate ganache :
100 ml whipp cream cair
60 gr Dark Cooking Chocolate (silahkan kalo mau ditambah, sesuaikan selera, saya pakai 60 gr karena memang cuma punya sisa DCC segitu πŸ˜†)
2 sdm madu/ sesuai selera
1 sdt minyak sayur


Langkah

Kocok gula pasir dan telur menggunakan mikser dengan kecepatan tinggi sampai kental berjejak/soft peak (PENTING! karena saya ga pakai pengembang dan emulsifier proses pengocokan menentukan hasil kembang dan lembut cakenya selain penggunaan telur)kurleb 15-17 menit. Lalu turunkan speed sampai yang terendah, masukan 3 tahap campuran tepung terigu, coklat bubuk, susu dan vanila powder yg sudah diayak sebelumnya, kocok sebentar asal rata, kurleb 10 detik, matikan mikser
Masukan campuran butter leleh dan minyak goreng, aduk balik merata, lalu masukan susu kental manis coklat aduk balik sampai homogen (PENTING! jangan overmix, bisa bantet cakenya)
Tuang dalam loyang tulban uk. 20-22 yg sudah dioles butter/margarine, ratakan, ketuk 2x, lalu kukus dalam dandang yg sudah dipanaskan sebelumnya sampai beruap banyak dan tutup dandang dibungkus kain serbet bersih supaya air tidak menetes ke dalam cake. Kukus selama 45 menit/sampai matang diatas api kecil/sedang, tes tusuk (hindari api besar karena bisa bikin permukaan cakenya bergelombang, jadi tidak mulus cantik). Angkat, dinginkan
🍰CARA MEMBUAT CHOCOLATE GANACHE : -Hangatkan whipp cream cair diatas api kecil sampai sisinya berbuih kecil, matikan kompor -masukan DCC (dark cooking chocolate), aduk terus sampai coklat meleleh dan rata dengan whipp cream cair -masukan 2 sendok makan madu dan 1 sendok teh minyak sayur, aduk sampai licin merata, chocolate ganache siap digunakan
🍰PENYELESAIAN : Siram chocolate ganache merata diseluruh permukaan cake, garnish sesuai selera


Sangat sangat moist dan nyoklaaaat banget.. issh iissh jadi muji sendiri πŸ˜… seriusan harus dicoba buat yg suka cake coklat 😊 lumeeerr dimulut






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