Iced Cocoa Cake (เค้กโกโก้เย็น)

1.Preheat conventional oven at 180°C and line three 7-inch cake tins with baking paper.

2.Separate egg white and yolk.

3.Beat egg yolk with 40 g of sugar. Add coffee and stir to combine. Sift flour, baking powder, baking soda, cocoa powder, and salt. Beat until combined.

4.Mix the remaining sugar with cream of tartar. Beat egg white until fluffy. Gradually add sugar while beating until egg white firm up and glossy. Fold egg white with egg yolk until just combined. Separate into three portions, about 200 g into each pan. Bake for sixteen minutes and leave to cool before removing from the pan.

5.For Cream: Soak gelatin until softened. Warm 60 g of cream gently. Add white chocolate chips and stir until combined. Add softened gelatin sheet and stir to incorporated. Cool over an ice bath and add in the remaining cream. Beat the cream mixture with high speed until firm and stiff. Spread cream over the top of two cakes and stack up, leaving the top cake surface plain. Store in the fridge until cream has set.

6.For Cocoa Cream: Warm 100 g of cream until simmering. Add white chocolate chips and stir until combined. Chill over ice bath and add the remaining cream and cocoa powder. Beat over high speed until stiff and firm.

7.Spread cocoa cream over the top and side of the cake. Garnish with marshmallow and sprinkle with cocoa powder.