Name: Chocolate Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 80g cocoa powder; 60g Dark Chocolate Coin; 100g Yogurt; 8 egg; 80g brown sugar; 20g Sugar; 50g olive oil; 3g White vinegar; 10g Brandy

Chocolate Cake

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

It’s been a long time since I made a cake, and I was always afraid that it would be troublesome to eat sweets, so I strongly controlled myself not to make sweets, but it was hot and I wanted to eat mousse cake, so I made this chocolate cake first I made two, eaten one, and save one for mousse. "

Chocolate Cake

1. Prepare the raw materials, the yogurt is made by yourself, and a small bottle is just right. For brown sugar, I used Yunnan's bowl-shaped lumpy sugar. I added a small amount of water and boiled it into sugar water.

2. Put olive oil and chocolate coins in a bowl together, and add an appropriate amount of brandy

3. The chocolate coins melted into a paste and set aside

4. After mixing low-gluten flour and cocoa powder, sieve twice and set aside.

5. Add a little white rice vinegar to the egg whites, stir until foamy, then add sugar

6. Beat the egg whites until the whisk has a triangular tip

7. Beat the egg yolks and pour into the chocolate paste, stir well

8. Add melted brown sugar and stir well, add yogurt

9. Sift in the sifted flour

10. Stir evenly

11. Add 1/3 of the egg whites and mix well

12. Pour into the remaining egg whites

13. Continue to mix evenly with the mixing method.

14. Pour into the mold and shake it hard

15. After preheating the oven at 140 degrees for 5 minutes, put it in the oven and bake for 45 minutes

16. The baked cake can be cooled and removed from the mold

Tips:
I use a 35-liter oven. The second layer is placed on the bottom. There is basically no need to cover with tin foil. If the oven is small, you need to observe it for about 15 minutes. Cover with tin foil to prevent burning