I’ve been experimenting with trehalose recently and here’s a chocolate butter cake that I made yesterday. The recipe was adapted from Chocolate Sour Cream Bundt Cake and I did not add any oil and syrup for moisture this time. The result was satisfactory as the cake wasn’t overly sweet nor dry at all.
Sour cream was used here for moisture as well as richness and Food Crumbles has a good article for a great discussion on the role of sour cream in cakes. If you don’t have sour cream on hand, the best alternative would be plain Greek yogurt, followed by plain yogurt and buttermilk. To make your own buttermilk for this recipe, simply stir together 7 g white vinegar or lemon juice and 113 g milk. Let stand for 5 to 10 minutes until mixture is curdled before using. Note that both buttermilk and plain yogurt will result in a runnier batter consistency. Also the cake would be less tender than one made with sour cream or Greek yogurt because of the lower fat content. If you don’t have a cast aluminum bundt pan you could bake this pound cake in a 8.5-by-4.5-inch loaf pan and increase baking time by at least 15 minutes. Line the pan with parchment paper for easy unmolding.
酸忌廉有保濕和豐富蛋糕味道的作用，更多其他作用可細閱Food Crumbles的這篇文章。若買不到酸忌廉的話，最佳替代品是原味希臘式乳酪，其次就是原味乳酪和白脫奶(buttermilk) 。白脫奶是可以在家自製的。若以此食譜為例，只要把7克白醋或檸檬汁與113克牛奶混和，靜置5至10分鐘待結塊後便可使用了。注意使用白脫奶或原味乳酪時蛋糕麵糊會變稀，蛋糕質地會不如使用酸忌廉或希臘式乳酪鬆軟，這是由於牛奶和乳酪脂肪較少的緣故。此外，若沒有鑄鋁中空蛋糕模(bundt pan)可用8.5 x 4.5寸的長方模並在內墊牛油紙方便取出蛋糕，但是烘焙時間必須加長至少15分鐘。
Chocolate Bundt Cake
For 6-cup bundt cake pan
150 g cake and pastry flour
50 g unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 Tbsp instant espresso powder
1 tsp hot water
1/2 tsp vanilla bean paste or pure vanilla extract
120 g sour cream
170 g unsalted butter, slightly softened
120 g granulated sugar (I used organic sugar)
30 g trehalose (use granulated sugar if unavailable)
3 large eggs (about 150 g)
1/2 Tbsp cake and pastry flour
1/2 Tbsp grapeseed or vegetable oil
Mix together the flour and oil in a small bowl until smooth. Brush the inside of the pan with the mixture using a silicon or pastry brush to prevent sticking. Preheat the oven to 325ºF/160ºC.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Dissolve espresso powder in hot water in a small bowl. Stir in vanilla bean paste then mix this into the sour cream. Set aside.
With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and trehalose and beat with medium speed until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl if needed
Add the eggs to the butter mixture in three to four additions. Beat with medium speed until fully incorporated between each addition, scraping the sides of the bowl as needed.
With low speed, add flour mixture in three additions, alternating with sour cream mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed.
Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
Bake for 45 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. Adjust oven temperature and baking time accordingly for your own oven.
※increase baking time by at least 15 minutes if loaf pan is used
Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let the cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
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