I have changed the recipe of this cake, tried and tried it again. It is a product that has always been well received. Now the restaurant does not make it, but the dessert shop still has this cake.
Why do i want to make it public? Because I want to write something down-to-earth, the recipes are actually the same. Sometimes it depends on the person who makes the cake and whether it is working hard.
How to make ?
Preheat the oven to 170 degrees
Powder (low powder, baking powder, baking soda)
Cocoa powder) mix well and sift together, add salt
Beat the eggs into the basin and lightly beat them up. You don’t need to beat them. If they are taken out of the refrigerator, they should be kept at room temperature.
Put the butter at room temperature to soften, add granulated sugar in portions and beat until white, like an ice cream texture. Then add 2 eggs in batches, use the lowest speed of the whisk, and slowly add the egg liquid (the temperature of the egg liquid and the temperature of the butter should be kept at room temperature, and the difference should not be large, otherwise it will be easy to separate oil and water). Only when the egg mixture is whipped evenly can be added to the next egg mixture to avoid oil-water separation.
Pour milk, sour cream, food coloring, and vanilla extract into a basin and stir well.
This step is more troublesome, it needs to be stirred for some time, so be patient. First, add one-fifth of the powder to the butter and egg liquid of 3, mix gently with a spatula, then add a small amount of 4 to stir, then add a small amount of powder to stir, and then add a small amount of 4 to stir. , And so on, until all the mixing is completed, the batter will be very shiny.
It should be noted that the first stirring and the last stirring are the addition of flour, and there may be some separation in the middle, but as the flour is slowly added many times, the batter will become more and more shiny. Be patient. Don’t add all the liquid to the butter and egg liquid and stir at once, but add the powder and liquid separately and stir slowly.
The cake batter is ready, pour it into the mold, and bake at 170 degrees for about 50-60 minutes. Everyone’s oven is different. You can check it at 40 minutes and insert a knife into the cake. If there is a lot of liquid If it sticks to the knife, it is not cooked, if it is clean, it is good.
After baking, don’t hurry to unmolding, you can wrap it with plastic wrap when it is lukewarm to let the cake return to the oil, and it is better to leave it overnight before using it.
The part of the cheese frosting is to soften the cream cheese and unsalted fermented butter in advance, and then mix the butter into the cream cheese in batches. You don’t need to beat it here, just at low speed.
Add the powdered sugar to 8 portions to beat, then add the lemon zest and mix well. The cheese frosting is ready.
In this part, you can slice the cake and spread the cheese frosting on it, or it can be made into a cup cake.
Life-and-share 
Whisper mono 
Cindy Chen