寻寻觅觅一个简单及好吃的巧克力杯子蛋糕，我觉得只要合我口味，蛋糕体蓬松，可以维持柔软度到隔两天都不变硬蹦蹦的，烘的时候不会有“火山爆发”凸中间的迹象的蛋糕，就是我满意的食谱。我只要一个满意的基础的蛋糕，以后要加果仁，巧克力豆，水果等等的变化都可以随意加上。在做朋友的生日杯子蛋糕之前，我花了一些时间，做了不同巧克力杯子蛋糕的试验。这才发现原来一个小小巧克力蛋糕，做法甚多，有的用牛油和糖先打发，有的却在蛋糕糊里拌上热烫烫滚水，有的用了极度简单的方法不用搅拌机等等。。。我做了很多，也丢了不少。老公还问我，是不是像做马卡龙那样，家里接下来的日子都会出现一样的饭后甜品？
这里分享两个我自己觉得喜欢的巧克力杯子蛋糕食谱，一个是西方著名的Donna Hay的另一个则是东方著名的君子。两人都用了Double
Chocolate Cake的食谱，成份我做了个比较，虽然相近，但是做法各有不同，口感也有差异，两者各有千秋。
Donna Hay的这个食谱出现在很多资深朋友的部落格里，口碑很好。而君子认为他的这个食谱，‘你做了就等着朋友的赞扬吧”。。。连他本人都这么说我当然非试不可。说真的，我得到赞扬了，君之没骗我。。哈哈。。我太高兴叻！
接下来谈到的是我很主观的，纯粹是我个人的对杯子蛋糕的要求和看法。 我喜欢看杯子蛋糕在烘的过程是平平的升上来然后升到纸杯边缘的高度（既是杯子烘盘的高度）为佳。过矮，或过高都会影响整体的美观。尤其用翻糖装饰表面用的杯子蛋糕，我对蛋糕高度的讲究更为重要。但是如果是涂上cream之类的装饰，蛋糕稍微高过纸杯一分也挺好的。
我是用冰淇淋scoop来陶面糊，一个scoop 一个蛋糕很方便而且每个蛋糕出来的size都会很均匀（当然纸杯有大有小，我一般都放入70％满）。 最后，注意烘好的杯子蛋糕放在烤盘内大约五分钟就可预置到网架上，若是放在烘盘里时间太长，会出现纸杯和蛋糕分离的现象。当然，蛋糕纸和蛋糕分离的原因也有很多，比如蛋糕纸的质地，蛋糕糊的成分等等。
今天这个黑森林杯子蛋糕是给同事们做的下午茶蛋糕，大家吃得开心，我也乐在其中，谢谢君之！
Ingredients : Makes 4
50g Good
quality dark chocolate (chopped)
60g butter
(cut into small cubes)
60g low
protein flour
10g cocoa
powder
35g caster sugar
30ml rum
25g egg
30ml milk
¼ tsp baking powder (I add in another
1/8tsp baking soda)
Method:
1. Place butter and chocolate in a
bowl. Melt the mixture using double boiler method (or low power on microwave
for about 30sec).
2. Add in sugar, rum milk and egg and
mix with a hand whisker.
Sift together flour, cocoa powder,
baking soda and baking powder. Pour the sifted ingredients into melted
chocolate mixture. Whisk until you get a smooth batter.
3. Fill the paper cup until 70% full.
Bake in preheated 170C for 20-22minutes or cake tester comes out clean.
Tips:
Instead of using folding method, you
can use a hand whisk to whisk and mix the mixture until smooth texture.
Try not to omit rum as it compliments
the chocolate
cake very well and enhance the flavor
of the cake.
Recipe adapted from: 君之－【柔润巧克力蛋糕】
http://blog.sina.com.cn/s/blog_4a5089ff0102ehv7.html
Donna Hay Double Chocolate Cupcake
ingredients (makes 12) :
125g salted butter, softened
1 cup plain flour
3/4 cup sugar
1/4 cup cocoa powder
1.5 tsp double-acting baking powder
2 eggs
1/2 cup milk
1 tsp vanilla extract
150g dark chocolate, melted
Method :
1. In a bowl, sift together plain flour, cocoa powder &
baking powder.
2. In another bowl, whisk together butter, sugar & vanilla
extract for about 10-12 mins until pale and creamy. add in eggs one at a time
and beat until well combined.
3. add in milk and flour mixture alternately in 3 additions,
mixing well in between each addition.
4. fold in melted chocolate thoroughly.
5. fill cake mixture in cupcake liners until about 2/3 full. Bake
in a preheated oven of 160C for 20 mins or until a wooden skewer inserted into
the middle of the cake comes out clean. Leave to cool on wire rack.
Recipe
refer to :
Evan’s Kitchen Ramblings
http://bossacafez.blogspot.com.au/2010/04/donna-hays-double-chocolate-cupcakes.html
Bisous
À Toi
http://www.bisousatoi.com/2010/06/donna-hays-double-chocolate-cupcakes.html
To Make Black Forrest Cupcake:
Mix chopped Double Dip Cherry Ripe (50g) into cupcake mixture.
Fill the cake mixture into cupcake liner and bake till cook.
Whipped Cream Frosting
250ml thickened cream
25g icing sugar
5g cream stabilize
Method:
Whipped all ingredient together until
stiff peak.
Decorate:
Coarsely grated dark chocolate
12 Cherries
蛋糕烘的过程平行慢慢升起，烘到最没有火山爆发迹象，及格！
～＊＊～
