Butter Chocolate Cake

Name: Butter Chocolate Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 200 g Low-gluten flour (sifted); 160 g Unsalted butter; 160 g Fine granulated sugar; 3 g Salt; 175 g Eggs; 20 g Milk; 45 g Cocoa powder (mixed with hot boiling water and baking soda into a cocoa liquid); 3 g Baking soda (mixed with hot boiling water and cocoa powder into a cocoa liquid); 70 g Hot boiling water (mixed with cocoa powder and baking soda into a cocoa liquid)

A rich pound cake made using the paste method, with a dense, moist crumb and an intense cocoa flavor.

1h 25m

Medium

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Ingredients

Low-gluten flour (sifted) 200 g

Unsalted butter 160 g

Fine granulated sugar 160 g

Salt 3 g

Eggs 175 g

Milk 20 g

Cocoa powder (mixed with hot boiling water and baking soda into a cocoa liquid) 45 g

Baking soda (mixed with hot boiling water and cocoa powder into a cocoa liquid) 3 g

Hot boiling water (mixed with cocoa powder and baking soda into a cocoa liquid) 70 g

Instructions

Prepare the cocoa liquid

Mix the cocoa liquid ingredients (cocoa powder, baking soda, hot boiling water) together until smooth and set aside.

Combine the flour and butter

Sift the low-gluten flour and combine it with the unsalted butter. First beat on low speed for about 1 minute so the flour is evenly coated with the fat.

Cream the mixture

Then beat on medium speed, pausing the mixer midway to scrape up any unmixed ingredients from the bottom of the bowl with a spatula before continuing. This takes about 10 minutes in total.

Add the sugar and salt

Add the fine granulated sugar and salt, and beat on medium speed just until combined and fluffy. Do not over-mix.

Add the eggs

Add the eggs in 3 or 4 batches, stopping the machine each time and scraping the bottom and sides of the bowl clean with a spatula to prevent unmixed ingredients from separating (oil and water), which would ruin the cake's texture.

Add the milk and cocoa liquid

Slowly add the milk and beat on low speed until the sugar dissolves. Be sure to use low speed—do not rush, or you will incorporate too much air and create large bubbles inside the cake, ruining its texture. Then add the cocoa liquid and mix thoroughly until uniform.

Bake

Pour the batter into a greased 7-inch chrysanthemum cake pan until about 70% full. Place in the preheated oven on the lower rack (slightly stronger bottom heat) and bake at 160°C for 55 minutes to 1 hour. Insert a bamboo skewer into the center of the cake; if no wet batter sticks, it is done. You can also gently press the center of the cake with your hand—if it is springy and does not sink, it is done. Remove from the pan while still hot to prevent excessive shrinkage.