Chocolate pound cake | 巧克力蛋糕

A smell of chocolate !!




Ingredients | 材料 :
  • yield : One 18.5x8.7x6.5cm cake | 7.5"長方形蛋糕 
120g  Unsalted butter | 無鹽牛油 (室溫回溫)
  80g  Caster sugar | 砂糖
140g  Egg, beaten | 雞蛋,打勻
135g  Cake flour | 低根麵粉
    5g  Chocolate powder | 巧克力粉
1/2 teaspoon  Baking powder | 1/2茶匙泡打粉

Steps | 做法 :
  1. 攪拌盆中放入室溫牛油,以電動打蛋器先慢速,再轉高速,攪拌牛油至奶白色。
  2. 焗爐先以220°C預熱。
  3. 焗盤塗上薄薄的牛油,貼上焗盤紙。
  4. 低根麵粉、泡打粉和巧克力粉混合,過篩備用。
  5. 打發牛油與糖 (以電動打蛋器先慢速,再轉高速打發牛油,分次加入砂糖,高速攪拌至奶白色)。
  6. 將全蛋液分次加入,一邊仔細地混合。
  7. 一邊篩入低根麵粉,一邊用橡膠刮刀加以翻拌至完全融合。
  8. 若發現還有粉粒,用橡膠刮刀壓平至沒有粉粒為止。
  9. 把麵糊倒入模型內。晃動模型,平整表面。
  10. 放入已預熱的焗爐並調至200°C,焗約40-45分鐘。取出已焗好蛋糕放涼架稍為放涼,即可食用。
  1. Place butter on counter until it becomes room temperature butter.
  2. Preheat oven to 200°C.
  3. Butter cake mold and line the base and sides with baking parchment.
  4. Mix cake flour and baking powder, sieve and set it aside.
  5. Cream butter and sugar (beat butter in low speed first, turn to high speed, add sugar in portions until the mass has lightened to a yellowish-white color. This takes 6-7 minutes).
  6. Add beaten egg in portions, beat well after each addition. 
  7. Fold in sieved flour mixture, mix well with a scrapper.
  8. Check to see if there are remaining lumps of mixture. Press the lumps against the sides of the bowl until the mixture is fine and shiny.
  9. Pour into the cake mold, level until even.
  10. Bake in a preheated oven and adjust it to 200°C, bake for about 40-45 minutes. Take out from oven, take the cake out from the mold, let cool on a wire rack.
*Note | 心得 :
  1. 個人喜好,可選擇加入數粒巧克力塊,增加巧克力味道。
  2. 不可用冷藏蛋,加蛋液時要分多次(5-6次)加入,一次加太多難以拌勻,容易出現水油分離。
  3. 如果不是使用不粘模具,模具內要貼上烘培纸。
  1. Add a few small pieces of chocolate to add choco flavor.
  2. Must not use eggs directly from the fridge; add egg mixture in portions (at least 5-6 portions) so it can be mixed well with the butter mixture. 
  3. Use baking parchment if not using non-adhesive cake mold.

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