Rich chocolate cake
Overview
I decided to make a cake last night, but unfortunately the lighting was not good and I didn’t take any pictures of the finished product. I made it for breakfast this morning, along with a cup of mint tea, and it was indeed a great meal. The rich chocolate flavor and delicate cotton texture are really good! The main reason for making this cake is to give a reference to those who are preparing to make fondant cakes on the baking journey. The cake decorated with fondant is relatively heavy, and ordinary chiffon and sponge cakes cannot support its weight, so it is necessary to make a cake with heavy oil and a relatively solid cake structure as the main body. You can change it to different flavors and make it in different ways.
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Ingredients
Steps
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Pour the milk into a small pot, add the caster sugar, and heat over low heat until the sugar melts.
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Remove from the heat and add the butter and dark chocolate cut into small pieces.
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Stir while hot until completely combined.
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Crack the eggs into a large bowl
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Beat it up with your hands.
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Pour the chocolate milk into the eggs slowly, stirring evenly as you pour.
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Stir until completely combined.
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Sift all the flour into a large bowl.
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Mix gently with your hands
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Stir until there is no dry flour left. Do not over stir. The mixed batter is thick and can slide slowly.
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Pour into the mold 7-8 minutes full.
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After preheating the oven, place it in the middle rack of the oven and set it to 180 degrees for 30 minutes.
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You can obviously see the cake rising slightly during the baking process. However, this cake will not increase much.
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After baking, take it out, insert a bamboo skewer into the middle and take it out. If it comes out clean and there is no batter, it means the inside of the cake is cooked.
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Unmold and serve best while hot.
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Finished product
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Finished product
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Finished product
