Chocolate Cake

Chocolate Cake

1. After the butter is softened, add fine sugar and beat with a whisk; beat until the texture is fluffy, the volume is obviously larger, and the color becomes lighter; add the beaten eggs in 3 or more times. Each time you add the eggs, you must beat them thoroughly, so that the eggs and the butter are completely fused, and then add another time; the butter after adding the eggs is in a fluffy and smooth state, and the eggs will not separate (if the eggs are added too fast or added at once Too much, the butter and eggs cannot be fully integrated, and the phenomenon of oil and egg separation will occur, and the butter will have a texture similar to tofu residue); add milk, the milk only needs to be poured into a bowl, do not stir; flour, cocoa powder, Mix the baking powder and sift into the butter

2. Use a spatula to mix well, so that the powder, milk and butter are completely mixed to form a moist batter. Pour the chocolate beans into the batter; mix well again to make a cake batter; put the baking paper tray into the mold (the paper tray is very soft and cannot be baked separately. It must be placed in the mold to maintain the shape. If you are using Paper cups that can be baked independently do not need molds); put the batter into the piping bag and squeeze it into the oil paper tray. If you don't want to drum too high, just squeeze 6-7 points full. If you like the mushroom head effect that explodes on the surface, you can squeeze it to 8-9 minutes full; put the mold on the baking tray, put it in a preheated oven at 175℃, and bake for 18 minutes, according to the size of the paper cup. The batter is full The degree. The actual temperature of the oven adjusts the baking time. Bake the cake until the cake is fully bulged, and stick a toothpick into the center of the cake. The toothpick that is pulled out has no residue on it, and it can be out of the oven; the degree of batter filling determines the height of the cake after it is baked. The left side of the picture is a cake that is 6-7% full, and the right is a cake that is 8-9% full.

Tips:

1. This cake is very fragrant and soft, and it can be eaten without cooling completely. Because it is rich in butter, the cake will become hard after being put in the refrigerator, and when it is eaten in the microwave, it will become soft again;
2. If you do not use molds, but use independent paper cups for baking, because the edge does not have the support of the mold, if the batter is too full, the unformed cake batter will flow down the edge of the paper cup, so it is only recommended to squeeze 6- 70% full. In addition, if you want to squeeze decorative cream on the surface later, you only need to squeeze it to 6-7 percent full;
3. There is no chocolate beans for baking, you can cut the commercially available dark chocolate into small pieces instead.