Chocolate Cake Bombs
Ingredients
Chocolate Sponge
- 4 nos Egg
- 120 g Sugar
- 10 g Emulsifier
- 40 ml Water
- 100 g Flour
- 20 g Cocoa Powder
- 20 ml Corn Oil
White Chocolate Ganache
- 100 g White Chocolate
- 20 ml Whipping Cream
Chocolate Decoration
- 100 g White Chocolate
- *blue oil based colouring
Instructions
- Using KENWOOD Stand Mixer, whip up eggs, sugar, emulsifier, water, flour and cocoa powder until it is double in size.
- Then fold in corn oil.
- Pour batter into cupcake cups and bake at 180c for 25mins.
- For white chocolate ganache, simmer whipping cream and then pour over white chocolate.
- Mix it well until fully emulsify then transfer it into piping bag.
- Melt white chocolate and put in desired oil based colouring and pipe out chocolate decoration.
- To stick the decorations, pipe some melted chocolate and stick them on the chocolate coating.
- Remove some chocolate sponge in the middle of the cupcake and pipe in white chocolate ganache.
Notes
Tips and guides:
- To prevent the chocolate sponge from sinking after baking. Quickly turn it outside down once after removing it from the oven.
- Print out the design of decoration you want, and place a parchment paper over it and pipe out white chocolate according to the trace for a more perfect chocolate decoration.