Recipe: Devil Chocolate Cup Cake

Home Cooking Recipe: Devil Chocolate Cup Cake

Notes:

This cake comes from the cupcake book of the cupcake queen Martha Stewart. The name is called devil's food cake, because it is delicious and tempting, and the black chocolate is exactly the same as the angel cake made of white protein. I personally have done this cake at least 5 times. Every time I have finished eating it, I still want to eat it. Plus the sour cream chocolate cream found this time is not too sweet in the Western recipes, the whole combination is really perfect in the chocolate cake. (The recipe is about 18 cups or 38 mini cup cakes) Sour cream chocolate cream from: http://kwanster.wordpress.com/2010/11/22/chocolate-cupcakes-with-best-chocolate-sour-cream-frosting

Ingredients:

Steps:

  1. Home Cooking Recipe: Material collection. Mix all the powder and salt in a bowl.

    Material collection. Mix all the powder and salt in a bowl.

  2. Home Cooking Recipe: Add hot water to the cocoa powder and mix well.

    Add hot water to the cocoa powder and mix well.

  3. Home Cooking Recipe: Heat the butter and sugar over the water until the sugar melts.

    Heat the butter and sugar over the water until the sugar melts.

  4. Home Cooking Recipe: After stirring and cooling a little, add the eggs one by one and mix well.

    After stirring and cooling a little, add the eggs one by one and mix well.

  5. Home Cooking Recipe: Add vanilla extract and mix well.

    Add vanilla extract and mix well.

  6. Home Cooking Recipe: Add all the cocoa mixture and mix well.

    Add all the cocoa mixture and mix well.

  7. Home Cooking Recipe: Add half of the powder and mix well.

    Add half of the powder and mix well.

  8. Home Cooking Recipe: Add half of the sour cream and mix well.

    Add half of the sour cream and mix well.

  9. Home Cooking Recipe: Add the remaining powder, stir, add the remaining sour cream, and mix well.

    Add the remaining powder, stir, add the remaining sour cream, and mix well.

  10. Fill the container about 3/4, 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes, until the inserted toothpick is cleaned out.

  11. Creamy Chocolate Cream: 85g bitter sweet chocolate, 32g room temperature softening butter, 1/2+1/4 cup powdered sugar, 1+1/2 tablespoons cocoa powder, one small salt, 1/4 cup +1/2 Spoonful of sour cream.

  12. Melt the chocolate in water and cool it a little.

  13. Stir the butter, powdered sugar, salt and cocoa powder in a bowl.

  14. Add cooled melted chocolate.

  15. Add sour cream and whipped evenly!

Tips:

Basically not difficult to cook a recipe, but the taste is really good, no! You can use other icing sugars that you don't want without chocolate icing, or you can eat them directly without icing.


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