再见旧作，记不清是去年9月，还是10月时所做的蛋糕， 或是更久更久以前。。。的。 所以， 最近都在勤劳的“清货”， 累积了好多的旧作， 又改不掉那摄瘾，只能随心所欲的想写就写， 否则就让它继续的呆在存库里吧！
感谢友人分享的食谱， 还有这漂亮的模子，感恩！
【巧克力大理石蛋糕】
【材料】
170克无盐奶油
210克细糖
3粒鸡蛋, 68克每粒
1 茶匙香精
80克酸奶
120克鲜奶
295特幼面粉/蛋糕粉
2 1/2 茶匙泡打粉1/4 茶匙苏打粉
1/2 茶匙盐
* 140克苦甜巧克力
* 1大匙咖啡
1。将苦甜巧克力和咖啡粉隔水煮融化， 备用。
2. 将奶油和细糖以刮刀略拌混合后， 再以搅拌机打发至松发乳白状态。
3. 把鸡蛋逐粒的加入， 每次必须等至蛋液充分被搅拌后才加入另一粒， 加入香精， 酸奶和鲜奶拌匀。
4。将面粉， 泡打粉以及苏打粉混合过筛加入盐， 然后加入奶油糊里， 以刮刀略微混合后， 再以搅拌机以低速搅拌均匀。
5. 取1/3的奶油面糊， 加入步骤（1）的溶化巧克力里， 拌匀， 即成巧克力糊。
6. 把原味奶油糊倒入备好的模具里， 铺平。 然后，再倒入巧克力糊并以竹签画几下成大理石花纹。
7. 送入预热烤箱里以160度烘烤约50分钟即可， 待冷却后脱模切片享用。
【Chocolate Marble Bundt Cake】
【Ingredients】
170g unsalted butter
210g castor sugar
3 large eggs, 68g each with shell
1 tsp vanilla essence
80g yogurt
120g fresh milk
1/4 tsp soda powder
1/2 tsp salt
* 140g bittersweet chocolate
* 1 tbsp coffee powder
【Method】
1. In a small bowl, melt the bittersweet chocolate with coffee powder in low heat by using the double boiled mehtod, set aside.
2. Whisk butter and sugar until light and fluffy.
3. Add in egg, beat well after each addition of egg until creamy. Add in vanilla essense, yogurt and fresh milk, mix well.
4. Fold in shifted flour, baking powder and salt into butter mixture, mixed to combine.
5. Take 1/3 butter mixure (Step 4), add in chocolate mixture and mix well.
6. Pour the original butter batter into the non-sticky cake mould， spread evenly. Then spread the chocolate batter over the original butter batter. Run a wooden skewer, back and forth through the chocolate mixture to have a marbel effect.
7. Bake in preheated oven for 160C for 50 minutes until cooked or a skewer inserted into the cake comes out clean.
【Ingredients】
170g unsalted butter
210g castor sugar
3 large eggs, 68g each with shell
1 tsp vanilla essence
80g yogurt
120g fresh milk
295g cake flour
2 1/2 tsp baking powder1/4 tsp soda powder
1/2 tsp salt
* 140g bittersweet chocolate
* 1 tbsp coffee powder
【Method】
1. In a small bowl, melt the bittersweet chocolate with coffee powder in low heat by using the double boiled mehtod, set aside.
2. Whisk butter and sugar until light and fluffy.
3. Add in egg, beat well after each addition of egg until creamy. Add in vanilla essense, yogurt and fresh milk, mix well.
4. Fold in shifted flour, baking powder and salt into butter mixture, mixed to combine.
5. Take 1/3 butter mixure (Step 4), add in chocolate mixture and mix well.
6. Pour the original butter batter into the non-sticky cake mould， spread evenly. Then spread the chocolate batter over the original butter batter. Run a wooden skewer, back and forth through the chocolate mixture to have a marbel effect.
7. Bake in preheated oven for 160C for 50 minutes until cooked or a skewer inserted into the cake comes out clean.
