Chocolate Butter Cake 朱古力牛油蛋糕

A reader asked me if it was possible to use my Fluffy Chocolate Cupcakes recipe to make a chocolate layer cake for fondant cake. My answer was a no as the cake is too soft and fluffy so would be easily distorted. When the fondant is draped over, the icing may gradually ooze out from the side where the cake layers meet, creating a bulge overtime. In order to tackle this issue, I have come up with this sturdier chocolate cake.
網友問EC可否以超鬆軟朱古力杯子蛋糕食譜做翻糖蛋糕的蛋糕底，EC的答案是不可以。杯子蛋糕質地太鬆軟了，製成蛋糕蓋上翻糖後蛋糕容易因受壓而變形，霜飾因而漸漸被擠出導致蛋糕片中間部份逐漸突出變成腰身。為了解決此問題，EC便做了這個較紮實的朱古力蛋糕。

This cake is similar to my Chocolate Sour Cream Bundt Cake. It is firm enough to bear the weight of fondant but the texture is not too dense due to the addition of yogurt. I made it with butter and a little bit of oil to keep it from being too dry. I also added brown sugar for both moisture and flavor. The recipe is good enough to be sliced into two 1” thick layers after leveling the top. The pictures showing the process are 2.5 times the recipe as I needed three 1.25” thick cake layers for a fondant cake project. I baked them in three 6” pans all at once but they turned out to be 1.5” thick after leveling. So next time I would just use a double batch. My kids and I have turned the cut out tops into cake balls. This was quite fun for the kids as they loved to squeeze/smash the leftover cake which I have placed in a large Ziploc bag. Just add enough ganache or cream cheese and knead until a dough is formed. Roll them into bite-sized balls and you get cake balls. There is absolutely no wastage at all.
此蛋糕跟朱古力酸忌廉圓環蛋糕相似，蛋糕結構紮實可承受翻糖重量，但因為添加了乳酪的關係，蛋糕整體口感仍帶柔軟不會過硬。 除了牛油外，EC使用了少量液體油防止蛋糕過乾，另外也加了黃糖增添味道和蛋糕濕度。切除頂部突出部份後，食譜份量足夠橫切成兩片一寸厚蛋糕片，但這次EC需要利用三片1.25寸蛋糕片製作翻糖蛋糕，因此過程照片是原食譜的2.5倍份量，分別用了三個六寸蛋糕圓模同時焗製。蛋糕焗起後不計頂部突出的地方足足有1.5寸高，EC認為下次用雙倍份量便可以了，EC與孩子們把剩下的蛋糕製成蛋糕球(cake balls)，孩子們特別喜愛幫忙擠爛蛋糕(EC把蛋糕放在食物袋中讓他們揉搓)，蛋糕碎加點朱古力醬或忌廉芝士增加黏度後便可以搓成糰，分別滾圓成小球後很方便食用，一點兒也不會浪費！

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Chocolate Butter Cake
朱古力牛油蛋糕

Makes a 6” round cake
6”圓模份量

Ingredients

100 g unsalted butter, softened
80 g granulated sugar (I used organic cane sugar)
40 g brown sugar
2 large eggs
15 g grapeseed oil (or any light tasting oil)
1 tsp vanilla bean paste or pure vanilla extract
115 g all purpose flour
25 g unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
80 g plain yogurt

Notes: The eggs I use are about 50-55 g each without shells.

材料

無鹽牛油(放軟) 100克
細砂糖(EC用有機蔗糖) 80克
黃糖 40克
大蛋 2隻
葡萄籽油(或任何淡味液體食油) 15克
雲尼拿醬或純雲尼拿香油 1茶匙
中筋麵粉 115克
無糖可可粉 25克
泡打粉 3/4茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
原味乳酪 80克

註：EC用的大蛋每隻淨重約50-55克

Directions 做法

Preheat oven to 325ºF/165ºC. Line baking pan with parchment paper round. Grease and flour the sides then tap off excess.
焗爐預熱325ºF/165ºC，烤模內放牛油紙墊底 ，模邊抹油掃粉後拍走多餘的粉備用。

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth. Add both sugars 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)把牛油拌滑後加入兩種糖，中速攪拌約三分鐘至顏色轉淡及蓬鬆，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. Beat in oil and vanilla 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，加入油和雲尼拿攪拌至順滑。

In a larger bowl combine and sieve together the flour, cocoa powder, baking powder, baking soda and salt. With mixer running on low, alternately add flour mixture in three parts and yogurt 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.
麵粉，可可粉，泡打粉，梳打粉和鹽混合過篩後與乳酪分次交替加入麵糊內低速拌勻(粉類分三次，乳酪分兩次，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。

Pour batter into the prepared pan 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 45 to 50 minutes. Adjust oven temperature and baking time accordingly for your own oven.
將麵糊倒入模中後用抹刀抹平表面，入爐45至50分鐘至蛋糕表面輕按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 transfer to a wire rack to cool completely before leveling and decorating. The following is a double batch baked in two 6″ pans. Each cake can be sliced into two 1” thick layers after leveling the top.
出爐十分鐘後脫模取出蛋糕移到鋼架放涼，完全放涼後可切片和裝飾，下圖是雙倍份量，EC用了兩個6”圓模，切除頂部突出的部分後每個蛋糕可横切成兩片1”厚蛋糕片。

I ganached the cake then covered it with fondant.
EC先為蛋糕中央和外圍抹上朱古力醬，之後再以翻糖覆蓋蛋糕。

Then I let my daughter paint on the cake with diluted food color. This was her first time painting on fondant and she looked so serious lol.
EC讓女兒以稀釋食用色素在蛋糕表面作畫，這是她首次在翻糖蛋糕上繪畫，看她的樣子多認真！

Here is the fondant cake I recently made for my friend’s nephew. I built the cake with three 1.25” thick chocolate cake layers and the finished cake stood about 4” tall.
這是EC最近為朋友甥子做的翻糖蛋糕，內裏有三片1.25寸高的朱古力蛋糕片，蛋糕製成品大約有四寸高。

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