Chocolate Cake/巧克力蛋糕


I had never liked chocolate cake, but a few days ago I saw a recipe online by someone name Shinee from Sweet & Savory, the cake looked so delicious, too delicious that I couldn’t wait any longer to make it today. Here is the cake I made, it is really moist and soft, even someone like me enjoyed it so much! The only change I will make to this recipe will be cut some of the sugar if you’re Chinese who doesn’t like really sweet food. I strongly recommend it to chocolate lovers!

Here is the link:


For Cake

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) sugar
  • ¾ cup (90g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) hot water
  • 1 teaspoon instant espresso coffee
  • 2 large eggs, at room temperature
  • 1 cup (240ml) milk, at room temperature
  • ½ cup (120ml) Greek yogurt, at room temperature
  • 1 tablespoon pure vanilla extract

For Mousse Filling

  • ½ cup (120ml) hot water
  • 4 tablespoons (30g) unsweetened cocoa powder
  • ½ teaspoon instant espresso coffee
  • 1 ½+1/3 cups bittersweet chocolate chips
  • 2 cups (480ml) heavy cream, cold
  • 2 tablespoons sugar

For Chocolate Ganache:

  • ½ cup heavy cream
  • 1 cup unsweetened chocolate chips
  • 1 tablespoon softened butter, optional
  1. Preheat oven to 350 degrees f (175 degrees C). Spray two 9-inches round cake pan with oil.
  1. In a bowl, mix all the dry ingredients for cake: flour, sugar, cocoa powder, baking soda, baking powder and salt.
  1. In a small bowl, mix together water and instant coffee.
  1. In a bowl, stir together eggs, milk, yogurt, and pure vanilla extract and mix well. Add half of the flour mixture for a minute, then add the remaining mixture, mix evenly. Stir in the coffee.
  1. Pour the batter into the cake plates. Bake for approximately 30-35 minutes, or until inserted toothpick comes out clean. Cool them on the rack for 10 minutes. Then remove them out of the baking pan to cool completely.
  1. In the meantime, we can prepare chocolate mousse filling. In a small bowl, dissolve instant coffee powder and cocoa powder in hot water.
  1. Melt the chocolate until smooth in double water boiler. Turn off the heat, let cool.
  1. Whisk cream and sugar together until hard peaks formed.
  1. Stir in cocoa in melted chocolate. Add half of the cream stir and then add the remaining cream and stir until you don’t see any white streaks. Refrigerate until you are ready to make the cake.
  1. Cut each of the cake into two equal pieces. If your cake has a small hump, cut the top off. Place about 1/4 of the mouse on the first cake layer, then put the next layer of the cake with another quarter of the mouse, and continue to build the cake. Use a spatula to smooth the surface of the cake. Leave the Cake in refrigerator at least 2 hours or overnight.
  1. Once the cake cools, pour the cream into a small sauce pan bring it to bubble but not boil. Pour hot cream into the chocolate mixture, then mix until smooth. Stir in butter to add some luster.
  1. Pour the chocolate mixture to the cake and use the spatula to smooth the surface.





我 從不喜歡巧克力蛋糕,但幾天前看到了有个叫Shinee的人的蛋糕看起來很可口,美味,我今天迫不及待的做了。這裡是我做的蛋糕,真的是又濕潤又柔軟,即使像我這樣的人也吃的津津有味 !如果你是中國人的话建议少放些糖。我这次只放了一杯糖,还是觉的太甜。 我強烈推薦它給巧克力愛好者 !



成份 ︰


  • 2 杯 (250g) 普通麵粉
  • 1 ½ 杯 (300g) 糖
  • ¾ 杯 (90g) 無糖可可粉
  • 1 ½ 茶匙小蘇打
  • 1 ½ 茶匙泡打粉
  • 1/2茶匙鹽
  • ½ 杯 (120 毫升) 熱水
  • 1 茶匙即溶咖啡
  • 2 個大雞蛋室溫
  • 牛奶 1 杯 (240 毫升) 室溫
  • ½ 杯 (120 毫升) 希臘優酪乳,室溫
  • 1 湯匙純香草精


  • ½ 杯 (120 毫升) 熱水
  • 4 湯匙 (30g) 無糖可可粉
  • 1/2茶匙即溶咖啡
  • 1 ½ + 1/3 杯 (260g)半甜的巧克力片
  • 2 杯 (480 毫升) 奶油,冷
  • 2 湯匙糖


  • ½ 杯奶油
  • 1 杯巧克力片
  • 1 湯匙軟化黃油 可選不放


做法 ︰

1.烤箱預熱至 350 華氏度 (175 攝氏度)。兩個 9 寸圓蛋糕盤喷油。

2.在一個碗裡,攪拌麵粉、 糖、 可哥粉、 小蘇打、 泡打粉和鹽。


4.在碗中攪拌一起雞蛋、 牛奶、 優酪乳和純香草精拌勻。添加一半的麵粉混合物一分鐘,然後添加剩餘的混合物,混合均勻即可。拌入咖啡水。

5.將麵糊倒入兩個蛋糕盤。烤大約 30-35 分鐘,或直到插入的牙籤出來乾淨。在架子上冷卻 10 分鐘。然後从烤盘中拿出至蛋糕完全冷卻。






11.將第一片的蛋糕層上放入约 1/4 的的慕斯。然後放蛋糕的下一層,继续放慕斯,直到把蛋糕砌起来。蛋糕放冰箱冷藏至少 2 小時或隔夜。



One thought on “Chocolate Cake/巧克力蛋糕

  1. Pingback: Piggy In The Mud Chocolate Cake/粉猪戏泥巧克力蛋糕 | CaiQin's Kitchen

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