Cappuccino Cake
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White chocolate frosting ingredients: 70g white chocolate, 35g butter, 10ml milk, 110g powdered sugar
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Cappuccino cake ingredients: butter: 140g, low powder: 115g, cocoa powder: 25g, caster sugar: 70g, brown sugar: 70g, 2.5 eggs, instant coffee powder: 6g, boiling water: 8g, Baking powder: 2 grams
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White chocolate frosting: 1. Put the white chocolate, butter and milk together in a large bowl, heat it with insulated water and stir until the chocolate and butter are melted.
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2. After melting, take out the bowl, cool and add powdered sugar together, stir evenly with a whisk, and serve as white chocolate frosting.
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Cappuccino cake making: 1. Add coffee powder to boiling water to dissolve, set aside.
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2. After the butter is naturally softened, add caster sugar and brown sugar to beat.
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3. Beat the eggs, add them to the butter mixture three times and mix well.
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4. Add the dissolved coffee water and mix well.
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5. Add the sieved low-powder, cocoa powder and baking powder in portions and mix evenly.
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6. Surround the mold with tin foil, and spread a layer of soft butter on the four walls. (There is no need to use tin foil for the bottom mold, just coat the inner wall with butter)
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7. Pour the beaten cake batter into the mold 6 minutes full.
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8. Fire up and down in the oven at 180 degrees and bake for about 25 minutes (the time is for reference only, and the actual operation shall prevail). After baking, take it out while it is hot and remove it from the mold. (You can make chocolate frosting during the cold period)
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9. After cooling down, cut off the surface layer of the cake crust.
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10. Spread white chocolate frosting, sprinkle some coffee or cocoa powder, and then cut into small pieces.
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Finished
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