Chocolate Sour Cream Bundt Cake 朱古力酸忌廉環形蛋糕

This is another chocolate bundt cake recipe that I came up with (read about my blog post, Chocolate Bundt Cake with Chocolate Ganache). It is an American-style butter cake in which leavening agents (baking powder and baking soda) and dairy product (sour cream) are included. In order to compensate for the moisture loss due to reduced sugar, invert sugar and oil were partly implemented into the recipe. If you have been following my blog you may notice that I almost use the two-stage mixing method exclusively for my butter cakes and cupcakes. With this method, all dry ingredients were initially mixed with fats, then followed by remaining wet ingredients. I like this method better because the process is so much faster and it produces a cake that is much more tender than one prepared with the traditional creaming method, just not as high.
這是EC的第二個朱古力酸忌廉蛋糕食譜(另外的請參考朱古力圓環蛋糕配朱古力淋醬)。這款美式牛油蛋糕內含膨鬆劑(泡打粉和梳打粉)及乳製品(酸忌廉)，為了避免減糖而做成蛋糕口感變乾，EC加進了轉化糖與液體油保濕，因此蛋糕組織鬆軟之餘入口也不會乾巴巴的。倘若有留意EC的網誌，不難發現其中牛油蛋糕及杯子蛋糕皆以two stage mixing method (兩步攪拌法)製作。兩步攪拌法先將油脂與所有乾粉類(包括糖)混合，最後才分次加入濕性材料拌勻，製作流程方便快捷，蛋糕體積雖比傳統糖油攪拌法的略小，組織卻更鬆軟細密。

This time I prepared my cake with the creaming method as per the request of a reader. For me there are three tips to successful butter cakes (if you don’t like to read or think I’m a chatterbox then feel free to jump right into the recipe). First would be the temperature of butter. “Soften the butter at room temperature” is a bit ambiguous and misleading as we all live in different regions and countries with various climates. During creaming the sugar crystals are cutting into the fats to create air pockets. When heated in the oven, these air pockets will expand and cause the cake to rise. Butter that is too cold won’t mix easily with the sugar to drive in air. Butter that is too warm or soft, on the other side, won’t be strong enough to maintain the air pockets so will collapse while other ingredients are added. A cool room temperature of about 60℉/20℃ would be ideal. Cutting the butter into small cubes after removal from the refrigerator will speed up the softening process. The butter is ready to be used when it is still cold but you can make a small imprint after pressing on it gently with a finger. The most reliable way is to use an instant read thermometer. My second tip refers to the emulsification of water and fats when egg is being incorporated into the sugar-butter mixture. Eggs should be added slowly and gradually so patience is the key. If mixing with a stand mixer, eggs may be added one at a time. With hand held electric mixer which is less powerful, eggs may first be beaten slightly then added a tablespoonful a time in order to prevent separation. Also make sure to use room temperature eggs or else the butter will harden and curdle once the cold egg is added. Last, but not least, avoid overmixing the batter. Gluten, which toughens the cake, will develop once the proteins in the flour interact with the liquids. In order to minimize gluten formation, mix gently and finish mixing as soon as possible. Incorporating the dry and wet ingredients alternately to the batter will help to reduce the amount of mixing time. Once the batter is smooth and just combined, the pan is ready to be filled.
這次應網友要求示範以傳統糖油攪拌法做蛋糕，此類製法成功之道有三個要點(不愛閱讀或嫌EC太長氣者可直接跳至食譜)。第一是牛油的溫度，”把牛油軟化至室溫”的指示有點兒含糊及誤導，畢竟大家所處的地區及氣候有别，室內溫度當然也大有不同。糖油攪拌法的精髓在於藉着糖及牛油的磨擦把空氣打入牛油中，氣泡在焗爐中受熱便會膨脹使蛋糕體積變大及變得鬆軟。牛油太冷很難與糖混合摩擦產生氣泡，過暖過軟的話則容易令攪拌時充入的空氣在加入餘下材料時因欠缺支撐而塌下。牛油最佳溫度約60℉/20℃，從雪櫃取出牛油時將其切成小塊可令牛油快點變軟，若牛油整體上仍帶冷但以手指輕按表面時會微微凹陷並留下壓痕時即可使用，EC一般以電子溫度計測溫。第二點關乎加入雞蛋時水份與油脂的乳化。雞蛋必須緩緩的加入才會充分地被吸收(這完全是耐性的考驗)。座枱式攪拌機/廚師機馬力較大，雞蛋可每次逐個加入攪拌，使用手提電動打蛋器時側可先把所有雞蛋打散，然後逐湯匙加入蛋液攪拌避免做成油水分離。雞蛋也要是室溫的，否則牛油碰到冷的蛋液會迅速硬化。最後要留意切忌過度攪拌麵糊，麵粉中的蛋白質遇到水便會形成麩質(即我們常說的出筋)，因此在拌入麵粉和/或餘下液體的過程務必輕手並快手完成。把乾性及濕性材料分次交替地加入最能縮短攪拌時間，只要拌至麵糊順滑整體沒有粉粒便可注模進行烤烘了。

One other technique that I implied here is about the blooming of cocoa powder. Blooming the cocoa powder simply means dissolving the cocoa powder into hot liquids. I used boiling water here but sometimes coffee and oil are used in other recipes. This extra step intensifies the cocoa powder aroma, making it more flavorful. Adding a small amount of espresso powder or vanilla extract can also enhance the cocoa powder flavor.
除了以上的注意事項，EC另分享提升可可粉味道的方法，其中一個就是blooming，即以熱的液體沖泡可可粉。EC使用熱水，但熱的咖啡或食油也會用到。熱的液體與可可粉混合後能釋放可可粉內的味道粒子，因而強化可可粉的味道。另外，在配方中加進少量咖啡粉或雲尼拿香油亦有助帶出可可的味道。

Chocolate Sour Cream Bundt Cake
朱古力酸忌廉蛋糕

For 6-cup bundt pan
6杯中空環形蛋糕模份量

Ingredients

175 g cake and pastry flour
25 g unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100 g granulated sugar
1 Tbsp invert sugar syrup, honey, maple syrup or white corn syrup
140 g unsalted butter, softened
30 g grapeseed oil
3 large eggs
120 g sour cream
2 Tbsp boiling water
1 tsp vanilla bean paste or pure vanilla extract

For greasing the pan
1/2 Tbsp cake and pastry flour
1/2 Tbsp grapeseed oil

Notes: The eggs I use are about 55 g each without shells.

材料

低筋麵粉 175克
無糖可可粉 25克
泡打粉 1茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
細砂糖 100克
自製轉化糖漿/粟膠/楓糖漿/蜜糖 1湯匙
無鹽牛油(放軟) 140克
葡萄籽油 30克
大蛋 3隻
酸忌廉 120克
熱水 2湯匙
雲尼拿醬或純雲尼拿香油 1茶匙

塗模防黏用
低筋麵粉 1/2湯匙
葡萄籽油 1/2湯匙

註：EC用的大蛋每隻淨重約55克

Directions 做法

To grease the pan, mix together half a tablespoon each of flour and oil in a small bowl until smooth. Brush the inside of pan with mixture using a pastry brush. Preheat oven to 325ºF/160ºC.
小碗中混合油及麵粉各半湯匙，拌至無顆粒後用毛掃沾混合物掃在模內作防黏之用，焗爐預熱325ºF/160ºC。

In another small bowl, bloom cocoa powder by mixing it with boiling water and stir until smooth. Stir in vanilla and set aside to cool. Sift together the flour, salt, baking powder and baking soda into a large mixing bowl and whisk well to combine.
在另一小碗中混合可可粉和熱水，拌至無顆粒後加入雲尼拿醬拌勻放涼備用，麵粉、鹽、泡打粉和梳打粉混合過篩放大碗拌勻。

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar then beat on medium speed until pale and fluffy, about 3 minutes. Stop mixer to scrape down the sides of the bowl if needed.
用座枱式攪拌機(使用攪拌槳配件)把牛油拌至軟滑後加入糖，中速攪拌至顏色轉淡及蓬鬆，約三分鐘，需要時可停機清理盆邊。

Add the eggs one at a time. Beat with medium speed until fully Incorporated between each addition, scraping the sides of the bowl as needed. Then beat in the oil and syrup until smooth.
雞蛋逐隻加入以中速拌匀，每次待蛋液完全被吸收才可加另一隻，需要時可停機清理盆邊，加入油和糖漿拌至順滑。

With mixer running on low, alternately add flour mixture in three parts and remaining wet ingredients (sour cream and cocoa mixture) in two parts, beginning and ending with flour mixture. Scrape down the sides of the bowl if needed and beat until just blended. Batter should be thick and creamy.
粉類分三次，可可混合物並酸忌廉分兩次交替加入麵糊內低速拌勻(以粉類作開始及結束，需要時可停機清理盆邊)，拌好的麵糊應順滑濃稠，切勿過度攪拌。

Spoon batter into the prepared pan, filling it about 3/4 full. Tap pan on the countertop several times to release large air bubbles then smooth top with a spatula. Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 35 to 40 minutes. Adjust oven temperature and baking time accordingly for your own oven.
將麵糊倒入模中約七、八分滿，把模具往枱上敲數次震破大氣泡後用抹刀抹平表面，入爐35至40分鐘至蛋糕表面有彈性及竹籤插入蛋糕取出不沾麵糊，請自行調節焗爐火力及時間。

Cool in pan for 10 minutes. Unmold and invert cake then transfer to a wire rack to cool completely. For best flavor, let the cake sit overnight to develop flavor. Slice cake and lightly toast in the oven the next day before serving.
出爐十分鐘後脫模取出蛋糕，反轉蛋糕移到鋼架完全放涼，讓蛋糕休息熟成過夜，隔天才切片翻烘享用味道更佳。