chocolate magic custard cake 巧克力魔术卡仕达蛋糕

i have to confess i have been baking this cake with various conditions and this time, i achieved an uncracked, non-wrinkled, smooth top cake…
but hum.. it’s still 2 layers…
需承认这已是我第4次做这款蛋糕。。。之前一直试着用不同的方式，希望能够烘焙出一个不开裂，不收缩，滑溜溜，3层卡仕达蛋糕。。。
这个，就差不多了。。只是还是两层。。咳。。。。难道我真是不开窍，还是那么二么？
…φ(o´ωﾟo)φ…

Recipe adapted & translated from White On Rice Couple

Ingredients (makes an 8 inch square pan cake)

1/2 cup (113g) unsalted Butter
2 1/2 cups (600ml) Milk
1 cup (115g) Flour
1/2 cup (43g) Cocoa Powder
4 Eggs, separated
4 drops White Vinegar
1 3/4 cups (210g) Confectioner’s Sugar （i used 90g)
2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
1 teaspoon (5ml) Vanilla Extract (i used Kahlua)
extra confectioner’s sugar for dusting
optional-fresh berries for garnish

食材（可做一个8寸方形蛋糕）

黄油1/2杯（113克）
牛奶2 1/2杯 （600毫升）
面粉1杯 （115克）
可可粉 1/2杯 （43克）
鸡蛋4颗 （蛋黄和蛋白分开）
白醋4滴
糖粉1 3/4杯 （210克）(我用了90克）
浓咖啡2大匙，微温（30毫升）
香草精1小匙（5毫升）（我用了可可利口酒，又称香甜咖啡酒）

收尾
糖粉
新鲜覆盆子或草莓

Directions/做法

– Preheat the oven to 325°F or 160 degrees C Lightly butter or grease a 8″x8″ baking dish
烤箱预热之325华氏度，或160摄氏度。8×8 寸方形烤盘铺上油纸或刷上黄油

– Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside
黄油融化后，稍微冷却备用。牛奶加热之微温，待用

– In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside
容器中筛入并混合面粉和可可粉约20秒。待用

– Whip the egg whites with vinegar to stiff peaks. Set aside
蛋白中加入少许白醋，打之硬性

– Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated
蛋黄和糖粉打发至鬅松状态并发白。加入融化黄油，浓咖啡，和香草精。继续打发约2分钟或至拌匀为止

– Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed
加入面粉和可可粉，搅拌至均匀。最后拌入牛奶

– Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in
蛋白分三次加入蛋黄湖，搅拌至无大颗粒即可

– Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly
蛋糕湖倒入烤盘，烤约50-60分钟。烤好后蛋糕的手感有如果冻，稍硬却有点抖动性 （并非流粘性）

– Allow cake to completely cool before cutting and then dust with confectioner’s sugar. Garnish with fresh berries if desired
代蛋糕完全冷却后在筛上糖粉或用覆盆子／草莓收尾；切片享用

Personal notes/温馨小贴士:

– i baked my cake in the second lowest rack of oven at 170 degrees C for 60 mins
我的蛋糕在170摄氏度烤箱中底层烤了60分钟

not gonna give up till i get that 3 layer…
要干吧爹！再接再厉。。直到见3层卡仕达蛋糕
σ(ൈ)φ

Pollution index: 172 (unhealthy)