moccachino slices 摩卡契诺蛋糕

recipe adapted & modified from/食谱经调整取自于: aunty yochana

ingredients (7 inch square pan, greased & lined)

A
100g butter
72g coconut flower sugar (feel free to use light brown sugar)

B
120g eggs (c. 2 large egg)
1 tsp Godiva chocolate liquer (feel free to use vanilla extract or chocolate extract)
* mix and whisk briefly

C
1 tbsp espresso powder + 4 tbsp hot water
* mix, and dissolve

D
120g cake flour
2 tsp baking powder
* sift together

finishing

150g sour cream
100g white chocolate, chopped
1/2 tsp sugar

食材（7寸方形烤盘、抹油铺上烘焙纸）

A
黄油 100克
椰子花糖 72克（也可用黄糖）

B
蛋液 120克（约 2大颗鸡蛋）
Godiva 巧克力利口酒 1小匙（也可用香草精或巧克力香精）
* 混合后略打散、拌匀

C
浓缩咖啡粉 1大匙＋热水 4大匙
＊混合、拌匀

D
蛋糕粉 120克
泡打粉 2小匙
＊混合、过筛

收尾

酸奶油 150克
白巧克力 100克、剁碎
糖 1/2小匙

Directions/做法

– melt butter in saucepan over low heat and stir in sugar till dissolved. allow to cool slightly
黄油摆入锅中以小火融化，拌入糖、搅拌至完全融化为止。略凉

• stir B into butter mixture. incorporate well then add in C
  将 B拌入黄油糊。拌匀，加入 C

• finally, add in D and whisk till batter is no longer lumpy
  加入 D，搅拌至无颗粒既可

• pour batter into prepared pan and bake in preheated oven of 180 degrees for 25 mins
  面糊倒入烤盘，送入预热至 180摄氏度烤箱烤 25分钟

• meantime, prepare topping. mix sour cream, white chocolate and sugar into a bowl. stir and melt chocolate completely over a pot of simmering water. allow to cool
  蛋糕冷却当儿准备奶油霜。酸奶油、白巧和糖放入容器，隔热水搅拌直到白巧融化。待凉

• spread topping onto cake and chill to set. sift on cocoa powder, slice & serve
  奶油霜铺到蛋糕体上、冷藏至奶油霜凝固。取出，筛上可可粉切片即可享用

Personal notes/温馨小贴士:

– i cut the sugar content in the cake as white chocolate in itself is very sweet (plus we find a mildly-sweet butter cake more palatable). if you like sweet cake, do feel free to add more sugar
我将蛋糕内的糖份减了量因酸奶油霜里的白巧已经挺甜了（况且微甜的黄油蛋糕吃了不腻）。如喜欢甜蛋糕可多加黄糖

– i divided my cake into 2 portions and stacked one on top of the other to get a taller cake
我将蛋糕分成二等份，将蛋糕体叠起

• i will use whipping cream in place of sour cream for topping in the future
  如下次再做，我会以淡奶油替代奶油霜里的酸奶油