Cappuccino cake -- a wonderful match of chocolate and coffee, why not expect it?(ka bu ji nuo dan gao qiao ke li yu ka fei de mei miao da pei you shi me li you bu qi dai )

Cappuccino cake -- a wonderful match of chocolate and coffee, why not expect it?

Introduction:

"Chocolate seems to be the favorite of pastry. It's an ordinary pastry. With it, the taste will become extraordinary immediately. When coffee meets chocolate - what happens? The delicate and attractive coffee cake is covered with thick white chocolate cream, which gives people the same feeling as the thick milk foam on the surface of cappuccino coffee. The cappuccino cake got its name. With the wonderful match of chocolate and coffee, and the sweetness of white chocolate cream, what reason is not worth looking forward to? "

Production steps:

Step 1: soften the butter at room temperature, add fine granulated sugar and brown sugar, beat evenly at low speed with electric egg beater, and then whisk at high speed until the butter becomes light and fluffy

Step 2: break up the eggs and add them to the butter more than three times. Each time, mix the butter and eggs completely, and then add the next time

Step 3: until the butter and egg paste becomes smooth cream

Step 4: dissolve instant coffee in 15ml boiling water, cool, pour into butter and egg paste, and beat well

Step 5: sift the low gluten flour, cocoa powder and baking powder into the butter and egg paste, and stir with a scraper to make a cake paste

Step 6: spread a layer of butter on the baking plate

Step 7: pour the cake paste into the baking pan and smooth the surface with a scraper

Step 8: shake the cake a few times, put it into a preheated 180 ° oven, middle layer, heat up and down, bake for about 45-50 minutes, insert the toothpick into the cake, pull out the toothpick, and then there is no sticky matter. The baked cake is buckled on the air net while it is hot

Step 9: pour the white chocolate, butter and milk into the egg beater, add hot water to melt, leave the hot water, and wait for the white chocolate paste to cool to room temperature

Step 10: add powdered sugar and beat with electric beater to make a smooth white chocolate cream

Step 11: cut the cooled cake into small pieces, apply a layer of white chocolate cream to the surface of the cake, and then sprinkle some cocoa powder on the surface to decorate it. You can eat it

Materials required:

Butter: 200g

Low gluten flour: 230g

Cocoa powder: 50g

Fine granulated sugar: 140g

Brown sugar: 140g

Eggs: 5

Instant coffee powder: 12g

Baking powder: 1 teaspoon

White chocolate: 150g

Milk: 20ml

Sugar powder: 220g

Note: Note: 1, brown sugar can add flavor and color to the cake. If you don't have brown sugar or don't like the taste of brown sugar, you can use the same amount of fine granulated sugar instead. 2. Instant coffee powder can choose taste and brand according to personal preference. But it should be noted that instant coffee powder refers to pure coffee powder, not the 12 instant coffee powder with sugar and coffee partner. 3. The degree of butter whipping is very important. If the whipping is not enough, the cake will not be high enough and the tissue will not be soft and delicate.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ka Bu Ji Nuo Dan Gao Qiao Ke Li Yu Ka Fei De Mei Miao Da Pei You Shi Me Li You Bu Qi Dai