Chocolate Bundt Cake 朱古力牛油蛋糕

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.
這陣子都是試驗在糖中混入海藻糖做牛油蛋糕,昨天就做了這個修改自朱古力酸忌廉蛋糕的朱古力味牛油蛋糕。這次沒有添加油和糖漿保濕,但效果仍是挺好的,整體味道不太甜,蛋糕質地也不乾。

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
朱古力牛油蛋糕

For 6-cup bundt cake pan
6杯容量中空環形蛋糕模份量

Ingredients

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)

For Greasing
1/2 Tbsp cake and pastry flour
1/2 Tbsp grapeseed or vegetable oil

材料

低筋麵粉 150克
無糖可可粉 50克
泡打粉 3/4茶匙
梳打粉 1/4茶匙
鹽 1/4茶匙
即溶特濃咖啡粉 1/2湯匙
熱水 1茶匙
雲尼拿醬或純雲尼拿香油 1/2茶匙
酸忌廉 120克
無鹽牛油(室溫放軟) 170克
細砂糖(EC用有機蔗糖) 120克
海藻糖(沒有便用回砂糖) 30克
大蛋 3隻(約150克)

塗模用
低筋麵粉 1/2湯匙
葡萄籽油或菜油 1/2湯匙

Directions 做法

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.
小碗中混合麵粉及油,拌至無顆粒後用矽膠或毛掃掃在模內防黏,焗爐預熱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.
大碗內混合麵粉、可可粉、泡打粉、梳打粉和鹽,取另一碗放咖啡粉和熱水開勻後加入雲尼拿醬拌勻,之後倒進酸忌廉中拌勻,備用。

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
用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)把軟化牛油低速打滑,加入糖和海藻糖轉中速拌至顏色轉淡及蓬鬆,約四至五分鐘,需要時用膠刮清理盆邊。

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.
雞蛋分三至四次加入中速打匀,每次待蛋液完全被吸收才可加另一次,需要時可停機清理盆邊。

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.
粉類分三次,酸忌廉混合物分兩次交替加入低速混合至無粉粒,切勿過度攪拌,需要時可用膠刮清理盆底和盆邊。

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.
把麵糊倒進模中,往枱上敲幾下讓麵糊充分填滿模具的坑紋和釋出較大的氣泡後抹平表面。

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
入爐焗45分鐘或至蛋糕表面有彈性及竹籤插入蛋糕取出不沾麵糊,各家焗爐火力不同,請自行調節焗爐溫度及時間。
※若用長方模烘焙時間至少加長15分鐘

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
出爐5分鐘後脫模,反轉蛋糕移到鋼架完全放涼後存放在密實盒中,第二天待味道融合後才食用。
※若要蛋糕外皮回復脆口可在多士焗爐烘幾分鐘

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