Chocolate Bean Donut Cake
Overview
Have a chocolate bean donut cake with black coffee for afternoon tea, which is warm and cozy, and sweets can make you feel better.
Tags
Ingredients
Steps
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Prepare all the ingredients, weigh them, preheat the oven to 170 degrees, melt the butter with insulated water, and have all the tools ready, because don’t waste time and avoid defoaming when making cakes. You can use kitchen paper dipped in melted butter to coat the mold for better release.
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Beat three eggs into an oil-free and water-free egg beating bowl.
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Add all the sugar to the eggs.
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Use a whisk to beat the whole eggs. Be patient and beat with warm water. It is believed that the eggs are easiest to beat when the egg liquid is over 40 degrees Celsius.
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After the whole egg liquid is beaten, it will be white, very fine and thick, the volume will increase several times, and the lines will be clear and will not disappear immediately. The entire whipping process takes about 10-15 minutes.
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Add sifted low-gluten flour, cocoa powder and baking powder all at once, and use a silicone knife to quickly and gently stir from the bottom up.
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Mix the flour and egg paste, do not stir in circles to avoid the eggs defoaming too much.
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Pour melted butter into the mixed cake batter.
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Add roasted chocolate beans.
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Still use the stirring technique to mix evenly.
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Put the mixed egg liquid into a piping bag.
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Cut an opening in the piping bag. The opening should not be too small and should be larger than the chocolate beans.
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Squeeze the batter evenly into the mold until it is 90% full, and gently shake the mold to release large bubbles.
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Heat the oven to 170 degrees and bake for 20 minutes.
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After baking, just unmold and let cool.
