IMG_9455Ingredients (makes an 8 inch square cake)

227g softened butter
3 tbsp vanilla yogurt
180g brown sugar
240g cake flour
1/4 tsp salt
120g ground almond
1 tsp baking powder
240g eggs (c. 4 eggs)
1 tsp coffee oil (may substitute with coffee or vanilla extract)
120ml warm milk
2 tbsp instant espresso coffee powder

2 tbsp cocoa powder, dissolved in 25ml hot water

2 tbsp black cocoa powder, dissolved in 25ml hot water

IMG_9449食材 (可做一个8寸方形蛋糕)

软化黄油 227克
香草味儿酸奶 3 大匙
黄糖 180克
蛋糕粉 240克
盐 1/4小匙
磨碎杏仁粉 120克
泡打粉 1小匙
蛋液 240克( 约鸡蛋 4颗)
咖啡油 1小匙(可用香草精或咖啡香精替代)
温奶 120毫升
即溶浓缩咖啡粉 2大匙

可可粉 2大匙,融入于 25毫升热水

黑可可粉,融入于 25毫升热水

IMG_9451– night before baking cake, whisk eggs together with coffee oil. chill overnight

– Line and grease baking pan. Mix the espresso powder to the warm milk. Stir until dissolved. Set it aside to cool down

– Pre-heat the oven to 180 degree C. Sift flour, baking powder and salt together in a bowl. Add in the ground almond and mix well. Set it aside

– Cream butter, yogurt and sugar until light and creamy, about 5 minutes. beat in egg mixture in few addition
黄油、酸奶油和糖打直蓬松状态~ 约5分钟。蛋液分次拌入

– Reduce the speed of the mixer to low. Add in the flour mixture in three additions, alternating with the cooled milk mixture in two additions, beginning and ending with the flour. Mix until well combined
厨师/打蛋器转至慢速,面粉和冷却的牛奶交替加入 ~ 面粉分3次加入,牛奶即分2次(以面粉开始和收尾)

– Divide batter into 3 equal portions ~ mix in cocoa mixture into one portion, black cocoa mixture into another, and keep one portion original
面糊分割成 3等份~一份加入可可糊、一份拌入黑可可糊,最后一份保持原味儿

–  Pour black cocoa batter into the baking pan, smooth out the top. pour in cocoa batter and smooth out once again. finally, top off with original batter. smoothen top. bake until the top of the cake springs back when gently pressed with your fingers or a cake tester inserted into the center of the cake comes out clean. It will take about 45 minutes
先将黑可可面糊倒入烤盘,刮平后勺入可可面糊。表面刮平。最后勺入原面糊,表面再次刮平。送入烤箱烤至蛋糕有弹性或竹签插入后不带面糊即可。烘焙时间约5 45分钟

– Cool the cake on the wire rack for 10 minutes, invert and unmold the cake and let it cool completely before cutting into it

Personal notes/温馨小贴士:

IMG_9452– in order to give the cake a bit more texture, i grounded my own almonds to small bits instead of using store bought

– feel free to use a 7 inch pan for a taller cake. adjust baking time accordingly
蛋糕也可用 7寸方形模子烘焙。烘焙时间需做适当调整

– feel free to increase sugar level as the current usage yields only a mildly sweet cake. white sugar can also be used in place of brown sugar

– biscuit packaging can be purchased here

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious
little thumbs up


Leave a Reply