古早味巧克力夾心蛋糕 / Taiwanese Castella Chocolate Cake

In the version shared this time, in addition to using dessert techniques to make a cake with a rich chocolate flavor, the highlight of the cake is the chocolate filling that will flow when cut! Recipe: https://ciao.kitchen/taiwanese-castella/ The classic look of traditional cakes is that the thickness of the cake is enough, and it is very soothing. Once it is take it out of the oven, it can’t lose its momentum. I love its stretchy and shiny skin ~ like a little baby’s skin. I really want to give it a hand after watching it 🤏 I bake the cake in a water bath method and it is very moist. The water content is so high that you can hear the sound of water salsa even after you cut it. Add chocolate sauce to the filling and eat it with the cake. The chocolate melts directly on the tip of the tongue, giving the traditional cake Become luxurious~ This recipe is made in cooperation with KitchenAid Taiwan and is made with KitchenAid Artisan 5Q desktop mixer. When the batter is large and stable egg white needs to be made, it is easier to use the desktop mixer to make it~ Ingredients Make One 8 inch Square Cake/ Make One 8 inch Square Cake Cake Batter 90 g vegetable oil/ vegetable oil (I use grapeseed oil) 45 g cocoa powder/ cocoa powder 150 g all-purpose flour/ all-purpose flour 155 g milk/ whole milk 9 egg yolks/yolk 9 egg egg white/ egg white 125 g granulated sugar/ sugar 2 g salt/ salt Chocolate Ganache Filling / Chocolate Ganache Filling 100 g bittersweet chocolate/ dark chocolate 8 g unsalted butter/ unsalted butter 1 tsp instant coffee powder 50 g whipping cream cream #traditional# Chocolate Cake# Pillow Cake ----------------------------------------- follow Ciao! Kitchen Ciao! Kitchen see more audio and video graphics recipes, cooking and baking science skills to share! Facebook:   / myciaokitchen   Instagram:   / ciao_kitchen   Website: https://ciao.kitchen/ -----------------------------------------