Chocolate Bundt Cake 2 朱古力環形牛油蛋糕 2

Another Chocolate cake lol. This chocolate butter cake is made with milk rather than sour cream or yogurt which was usually stated in my other chocolate butter cake recipes such as Chocolate Bundt Cake, Chocolate Sour Cream Bundt Cake or Chocolate Butter Cake. Since milk is a lot thinner than sour cream or yogurt, the cake batter is less thick. Other than the batter consistency, there is also a texture difference whether you use milk or sour cream for the batter. My husband said he liked this cake better than the sour cream version as it contained less crumbs. I personally like using sour cream as it makes my cake soft and moist. I encourage you to try both and find out your preferred style.
再來朱古力蛋糕！以往EC一都使用酸忌廉或乳酪做牛油蛋糕(詳情請參考朱古力酸忌廉環形蛋糕，朱古力環形牛油蛋糕和朱古力牛油蛋糕)，今次則使用牛奶。因為牛奶比酸忌廉和乳酪稀，所以麵糊亦相對地較稀。此外，蛋糕在口感上也有點分別的。老公說較喜歡此蛋糕，因為用牛奶做的蛋糕碎屑較少，但EC自己則覺得酸忌廉做的蛋糕分外柔軟和濕潤。大家也可比較一下看看自己喜歡那一款。

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.
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。

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Chocolate Bundt Cake 2
朱古力環形牛油蛋糕 2

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

Ingredients

155 g cake and pastry flour
45 g unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
170 g unsalted butter, slightly softened
150 g granulated sugar (I used organic sugar)
3 large eggs (about 150 g)
150 g milk
1/2 tsp vanilla bean paste or pure vanilla extract

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

材料

低筋麵粉 155克
無糖可可粉 45克
泡打粉 1茶匙
鹽 1/4茶匙
無鹽牛油(室溫放軟) 170克
細砂糖(EC用有機蔗糖) 150克
大蛋 3隻(約150克)
牛奶 150克
雲尼拿醬或純雲尼拿香油 1/2茶匙

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 and salt. Set aside.
大碗內混合麵粉、可可粉、泡打粉和鹽備用。

With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and 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。

Slightly beat the eggs then add 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. Beat in vanilla.
雞蛋打散後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，加入雲尼拿打匀。

With low speed, add flour mixture in three additions, alternating with milk in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed.
粉類分三次，牛奶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 to 10 minutes before inverting onto a wire rack to cool completely. For best flavor, let the cake rest overnight in an airtight container before consuming.
※to make the cake less dome-shaped, I press down the top with kitchen paper towel upon removal from the oven
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
出爐5至10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。
※出爐後隔着廚房紙把頂部突出的部分按平可令蛋糕平坦些
※若要蛋糕外皮回復脆口可在多士焗爐烘幾分鐘

Here’s the video recipe
做法可參考以下影片

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