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

Directions/做法
IMG_9451– night before baking cake, whisk eggs together with coffee oil. chill overnight
制做蛋糕前一晚,将鸡蛋打散、拌入咖啡油。隔夜冷藏

– Line and grease baking pan. Mix the espresso powder to the warm milk. Stir until dissolved. Set it aside to cool down
烤盘抹油、并铺上烘焙纸。咖啡粉融入温奶,拌匀。冷却待用

– 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
烤箱预热至180摄氏度。面粉、泡打粉和盐过筛。加入杏仁粉,拌匀。待用

– 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
蛋糕放到冷却架子冷却10分钟后,倒扣脱模进行最后冷却即可切片享用

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
为使蛋糕口感更佳,我用了自己磨碎杏仁(还带小颗粒)

– 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
糖份可随意增加。此食谱份量做出来的蛋糕仅微甜(适合咋们家口味儿)。黄糖也可用白糖替代

– biscuit packaging can be purchased here
饼干袋儿是这里淘滴

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

  • Cathy Ng (August 22, 2015)

    nice shades of brown! love this cake *^_^*

  • wanwantea (August 22, 2015)

    美得没话说,还有那包装袋真酷!❤

  • 厨苑食谱 (August 23, 2015)

    亲亲家的千层蛋糕让我无言了,层层皆是美图呀!

  • Jess@Bakeriicous (August 23, 2015)

    Victoria, chill the eggs and coffee oil overnight to get more infuse the flavor? 1st time seeing this, must try heehee. thanks for supporting LTU,

  • 鲸鱼 (August 23, 2015)

    嘻嘻

    我喜欢那样的层次感
    感觉就是好玩又好吃:)

  • Zoe (@bake4happykids) (August 26, 2015)

    Hi Victoria,

    I see that you put a crown on these cakes! These butter cake must be really good to a \”king\” cake! 🙂

    Zoe

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Victoria Bakes – Baking into the Ether