Classic Chocolate Cake

Overview

This is a European-style cake with a very solid taste. Simple in appearance, but very mellow in heart. I think it tastes better than brownie, especially suitable for slow sipping with a cup of Blue Mountain coffee, letting the bitterness of coffee and the sweetness of chocolate linger on the tip of the tongue.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• egg
• hershey's cocoa powder
• unsalted butter
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 First melt the butter in water until it becomes liquid, then let it cool slightly and set aside.

   

2. 2 Then open the two eggs and separate the egg whites and yolks. The basin containing the egg whites must be free of water and oil, otherwise they will not be able to beat. Add 30 grams of fine sugar to two egg yolks,

   

3. 3 Then mix evenly with a whisk.

   

4. 4 Then cut the dark chocolate into small pieces and melt it over water, then pour in the melted butter just now, and fully combine the two.

   

5. 5 Then let it cool slightly, sift in the cocoa powder and mix well, then pour in the milk and continue to mix evenly.

   

6. 6 Pour the egg yolk liquid you just made into the mixture, mix well and set aside.

   

7. 7 At this time, start beating the egg whites. Add 50 grams of sugar to the egg whites in three batches and beat with an electric egg beater at high speed.

   

8. 8 Just keep beating until it is 70% foamy. Just lift the whisk and the egg whites will stick to the whisk slightly, and the egg whites are still a little fluid.

   

9. 9 Then take 1/3 of the egg whites, pour it into the chocolate liquid just now, and mix evenly with a spatula.

   

10. 10 Then sift in the mixture of low-gluten flour and baking powder and mix slightly.

    

11. 11 Then pour in all the remaining egg whites and mix evenly with a spatula.

    

12. 12 This is what it looks like when mixed.

    

13. 13 Then take a 6-inch cake mold, pour the cake batter, smooth the surface and shake it a few times to prevent air bubbles inside

    

14. 14 Because my cake mold has a removable bottom, I need to wrap it with three layers of tin foil to make it waterproof. Then take a baking pan and pour a bowl of warm water into it.

    

15. 15 Preheat the oven to 170 degrees, then put the middle layer on the upper and lower heat and bake for about 50 minutes. When it is about to bake, remember to use a metal needle or stainless steel chopsticks to poke into the inside of the cake to see if it is done. If very fine sand-like turbidity appears, it means the cake is ready. This is a cake that does not need to be fully baked. After baking, let it cool, remove from the mold and cut into pieces before eating.