忙了一上午,做成了芒果巧克力兔宝宝蛋糕,方子是根据简单的巧克力夹心蛋糕,多放了些芒果,最后用芒果兔宝宝,复活节彩蛋和猕猴桃做点缀。
Ingredients
- For the cake
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225g/8oz plain flour
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350g/12½oz caster sugar
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85g/3oz cocoa powder
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1½ tsp baking powder
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1½ tsp bicarbonate of soda
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2 free-range eggs
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250ml/9fl oz milk
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125ml/4½fl oz vegetable oil
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2 tsp vanilla extract
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250ml/9fl oz boiling water
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- For the chocolate icing
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200g/7oz plain chocolate
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200ml/7fl oz double cream
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Preparation method
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Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
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For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
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Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
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Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
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Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
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For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
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To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
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Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
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Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
切小块,和水果一块吃,不怕胖,吃完去游泳。
美味又养眼!