Bourmeike Cocoa Cake

Name: Bourmeike Cocoa Cake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 50g granulated sugar; 30g milk; 30g Canola oil; 10g cocoa powder; 70g Low-gluten flour; 2 pcs Kiwi; Some Yogurt; Some chocolate sauce

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I feel very fluent in this kind of cupcakes recently. I am not a popular person; I just had a chance to get a mold, and I naturally tried it once with a monkey. It was really fun; when it was baked, it was full of aroma. I can’t help but eat one after unmolding; I will fill it with fruit and yogurt later; I will feel full after eating cake for breakfast~~~

Ingredients

Bourmeike Cocoa Cake

1. Prepare all materials

2. Stir and fuse the milk and corn oil for later use

3. Pour the white sugar into the egg bowl

4. Sift in cocoa powder and low-gluten flour

5. Sift in cocoa powder and low-gluten flour

6. Use a spatula to quickly stir until there is no dry powder

7. Take 1/3 of the cake batter into the oily milk bowl, stir evenly, and then pour it back into the cake batter

8. Mix quickly and evenly

9. The inside of the Baoermeike mold is coated with butter and then demolded

10. Pour the cocoa cake batter

11. Put it into the middle and lower layer of the preheated oven: 150 degrees, upper and lower fire, bake for 30 minutes

12. Observe in the last few minutes

13. When the time is up, take out the mold, let it cool down and shake it a few times, carefully take out the cake

14. Cut the kiwi into small pieces and put them in a cup

15. Fill it with homemade yogurt, and top it with macaque and chocolate sauce.

Tips:
1. This mold is more suitable for making sponge cakes and heavy cakes
2. The inside of the mold must be brushed with butter, especially around the cylinder in the middle, otherwise it will not be easy to demold
3. You can like the Baoermeike cakes with different flavors of DIY.