Whipping Cream Chocolate Cake 鲜奶油巧克力蛋糕
I’ve bookmarked this recipe from Helena’s blog for more than 2 months but until two days ago I suddenly remembered that this recipe does not have butter as one of the ingredients. It is a very simple chocolate cake but yummy and not very sweet too with using dairy whipping cream. The method of mixing the ingredients is really easy and the texture of the cake is not dense with tender crumbs. I baked this cake in cupcake liners so that I can serve them individually for tea break but you can also bake it in a loaf pan. If you still have any leftover whipping cream at home and ran out of ideas what to do with it, why not give this Whipping Cream Chocolate Cake recipe a try.
Whipping Cream Chocolate Cake
A very simple chocolate cake but yummy and not very sweet too with using dairy whipping cream
Ingredients
- 150 g dairy whipping cream
- 3 large eggs (70g each) - room temperature
- 1 tsp vanilla extract
- 80 g brown sugar
- 120 g self-raising flour - or cake flour + 3/4 tsp baking powder
- 30 g cocoa powder - Valrhona or Hershey's)
- some chocolate chips for topping
Instructions
- Whisk up dairy whipping cream with an electric hand held mixer to soft peaks at medium speed (about 4 minutes) and set aside. (to test it, just the drip the cream on the surface and it should stay there for a 1-2 seconds then you have the right consistency).
- In another clean bowl, whisk eggs, vanilla extract and brown sugar at high speed about 3-4 minutes at soft peaks form, no need to be very thick as double volume. To test it, you can write a letter "O" on the surface of egg batter and it should stay there for a few seconds)
- Then quickly mix in the dairy whipping cream (step 1 to step 2) with a hand whisk.
- Combine self-raising flour and cocoa powder together and sieve into the egg mixture in two batches. Gently fold the mixture with a rubber spatula till smooth.
- Pour batter into 8 cupcake liners and some chocolate chips on top. Bake at preheated oven at 160 deg C for about 20-25 minutes or until skewer inserted comes dry.
Nutrition
Calories: 115kcalCarbohydrates: 26gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 96mgFiber: 2gSugar: 11gCalcium: 17mgIron: 1mg
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鲜奶油巧克力蛋糕
今天的食谱是从网友Helena那里看到的，喜欢它用动物性鲜奶油代替牛油，而且做法非常的简单。蛋糕体也不会太干蛮松软的。假如家里有用不完的动物性鲜奶油，也可试试看喔~~
材料：
- 150g 动物性鲜奶油
- 3粒 大鸡蛋（室温）
- 1茶匙 香草香精
- 80克 黄糖
- 120g自发面粉或底筋面粉+3/4茶匙泡打粉
- 30g可可粉
- 巧克力粒，适量撒面
做法：
- 將鮮奶油，用手电动搅拌器中速度搅拌直到鲜奶油湿性发泡（打约4分钟）至奶油滴落能待上1-2秒就可以了，备用。
- 在别一个干净碗中加入鸡蛋，香精与黄糖，用电动搅拌器快速搅拌（约3-4分钟）直至变稠既可。无需把蛋糊打成双倍大，蛋糊滴落痕迹不易消失的样子（能画出一个‘O’形能待上数秒钟，就表示可以了）。
- 然後加入事先打发的鲜奶油用手动打蛋器快速搅拌均匀（步骤1到步骤2）。
- 先把自发面粉和可可粉混匀，才分2次过筛到蛋糊里，用橡皮刮刀轻轻翻拌均匀，直至变得光滑即可。
- 巧克力面糊倒入8个纸杯里，撒上巧克力粒即可放入预热烤箱摄氏160°C烘烤20-25分钟左右或竹签扎入蛋糕内部不沾糊就可以了。**不用纸杯也可以放入长方形烤盘烘烤）**
So pretty and sinfully decadent and yummy! I love it!