安琪の天空: 罪恶感 -黑巧克力蛋糕

Wednesday, August 31, 2011

罪恶感 -黑巧克力蛋糕 - Chocolate Mud Cake

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我家女儿，每一回看到这蛋糕都会眼前一亮，

从小就偏爱吃这重口味的蛋糕，

长大的她，对蛋糕的爱依然保存着，但为了“减重”她已经好久好久都不曾吃这蛋糕了。

今天就让她好好解馋吧，减重计划暂时停一停吧！

我这样的妈妈，是不是好心做坏事？

Ingredients ( recipe from Taste.com.au)
Melted butter, to grease     250g butter, chopped

1 x 200g pkt dark cooking chocolate, coarsely chopped

1 tbs instant coffee granules   2 tsp vanilla extract

215g (1 cup) caster sugar    150g (1 cup) self-raising flour 75g (1/2 cup) plain flour

30g (1/4 cup) cocoa powder   3 eggs, lightly whisked    80ml (1/3 cup) buttermilk

Chocolate ganache

1 x 200g pkt dark cooking chocolate, coarsely chopped

60ml (1/4 cup) thickened cream

Method

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.

Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth.

Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.

Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely.

To make the chocolate ganache,
Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool.

Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set. Decorate the cake。