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.
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。
Chocolate Bundt Cake 2
For 6-cup bundt cake pan
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
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 and salt. 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 beat with medium speed until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl if needed.
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.
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.
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 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
Here’s the video recipe
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