BUTTER CAKE COKLAT MOIST LEMBUT DAN ENAK
Butter Cake Coklat
Moist Chocolate Butter Cake
Bahan
Cara Membuat
- Aduk 1 sendok makan tepung terigu, 1 sendok makan margarin, dan 1 sendok makan minyak goreng hingga tercampur rata untuk bahan olesan loyang.
- Olesi loyang berdiameter 24 cm dengan bahan olesan tipis-tipis.
- Masukkan 300 gram butter dan 200 gram gula halus ke dalam wadah, lalu mixer sekitar 10 menit hingga adonannya mengembang dan berwarna pucat.
- Turunkan kecepatan mixer ke paling rendah, lalu masukkan 6 butir telur satu per satu sambil terus dimixer hingga tercampur rata.
- Ayak 240 gram tepung terigu, 30 gram coklat bubuk, 30 gram tepung maizena, dan satu setengah sendok teh baking powder ke dalam adonan.
- Aduk sebentar, lalu mixer dengan kecepatan paling rendah hingga tercampur rata.
- Masukkan 100 gram dark cooking chocolate yang telah dilelehkan dan didinginkan beserta 90 gram susu kental manis, lalu mixer dengan kecepatan paling rendah hingga tercampur rata.
- Aduk adonan dengan spatula untuk memastikan adonan telah tercampur rata.
- Tuang adonan ke dalam loyang, ratakan dengan spatula, lalu hentakkan loyang beberapa kali agar udara yang terperangkap bisa keluar.
- Ratakan lagi permukaan adonan dengan tusuk sate.
- Panggang dalam oven yang telah dipanaskan dengan suhu 150 derajat Celcius menggunakan api atas dan api bawah sekitar 50 menit hingga matang.
- Lakukan tes tusuk, keluarkan cake dari loyang selagi masih panas, lalu potong dan sajikan.
Ingredients
Steps
- Stir 1 tablespoon of wheat flour, 1 tablespoon of margarine, and 1 tablespoon of cooking oil until evenly combined to make the tin coating.
- Grease a 24 cm diameter tin thinly with the coating mixture.
- Put 300 g of butter and 200 g of icing sugar into a bowl, then beat for about 10 minutes until the mixture is fluffy and pale in colour.
- Lower the mixer to the slowest speed, then add 6 eggs one at a time while beating until evenly combined.
- Sift 240 g of wheat flour, 30 g of cocoa powder, 30 g of cornstarch, and 1 1/2 teaspoons of baking powder into the batter.
- Stir briefly, then beat at the lowest speed until evenly combined.
- Add 100 g of dark cooking chocolate that has been melted and cooled along with 90 g of sweetened condensed milk, then beat at the lowest speed until evenly combined.
- Stir the batter with a spatula to make sure it is evenly combined.
- Pour the batter into the tin, level it with a spatula, then tap the tin a few times so trapped air can escape.
- Smooth the surface again with a skewer.
- Bake in a preheated oven at 150 degrees Celsius with top and bottom heat for about 50 minutes until done.
- Do a skewer test, turn the cake out of the tin while it is still hot, then slice and serve.
Cook Mode
BUTTER CAKE COKLAT MOIST LEMBUT DAN ENAK
BUTTER CAKE COKLAT MOIST LEMBUT DAN ENAK
Bahan
Cara Membuat
- Aduk 1 sendok makan tepung terigu, 1 sendok makan margarin, dan 1 sendok makan minyak goreng hingga tercampur rata untuk bahan olesan loyang.
- Olesi loyang berdiameter 24 cm dengan bahan olesan tipis-tipis.
- Masukkan 300 gram butter dan 200 gram gula halus ke dalam wadah, lalu mixer sekitar 10 menit hingga adonannya mengembang dan berwarna pucat.
- Turunkan kecepatan mixer ke paling rendah, lalu masukkan 6 butir telur satu per satu sambil terus dimixer hingga tercampur rata.
- Ayak 240 gram tepung terigu, 30 gram coklat bubuk, 30 gram tepung maizena, dan satu setengah sendok teh baking powder ke dalam adonan.
- Aduk sebentar, lalu mixer dengan kecepatan paling rendah hingga tercampur rata.
- Masukkan 100 gram dark cooking chocolate yang telah dilelehkan dan didinginkan beserta 90 gram susu kental manis, lalu mixer dengan kecepatan paling rendah hingga tercampur rata.
- Aduk adonan dengan spatula untuk memastikan adonan telah tercampur rata.
- Tuang adonan ke dalam loyang, ratakan dengan spatula, lalu hentakkan loyang beberapa kali agar udara yang terperangkap bisa keluar.
- Ratakan lagi permukaan adonan dengan tusuk sate.
- Panggang dalam oven yang telah dipanaskan dengan suhu 150 derajat Celcius menggunakan api atas dan api bawah sekitar 50 menit hingga matang.
- Lakukan tes tusuk, keluarkan cake dari loyang selagi masih panas, lalu potong dan sajikan.
Ingredients
Steps
- Stir 1 tablespoon of wheat flour, 1 tablespoon of margarine, and 1 tablespoon of cooking oil until evenly combined to make the tin coating.
- Grease a 24 cm diameter tin thinly with the coating mixture.
- Put 300 g of butter and 200 g of icing sugar into a bowl, then beat for about 10 minutes until the mixture is fluffy and pale in colour.
- Lower the mixer to the slowest speed, then add 6 eggs one at a time while beating until evenly combined.
- Sift 240 g of wheat flour, 30 g of cocoa powder, 30 g of cornstarch, and 1 1/2 teaspoons of baking powder into the batter.
- Stir briefly, then beat at the lowest speed until evenly combined.
- Add 100 g of dark cooking chocolate that has been melted and cooled along with 90 g of sweetened condensed milk, then beat at the lowest speed until evenly combined.
- Stir the batter with a spatula to make sure it is evenly combined.
- Pour the batter into the tin, level it with a spatula, then tap the tin a few times so trapped air can escape.
- Smooth the surface again with a skewer.
- Bake in a preheated oven at 150 degrees Celsius with top and bottom heat for about 50 minutes until done.
- Do a skewer test, turn the cake out of the tin while it is still hot, then slice and serve.
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