Aunty Young（安迪漾）: 摩卡牛油蛋糕 (Mocha Butter Cake )

那天烤的摩卡相思蛋糕被朋友全打包回去，

安哥投诉没吃到。

于是今天烤了他喜欢的牛油蛋糕，

并刻意的加入摩卡口味，

以安抚他被忽略的心情，

人妻我还算知错能改，善莫大焉吧？

呵。。呵。。

为了清掉那即将过期的动物鲜奶油，

我把原本应该加的牛奶量，

让动物鲜奶油给顶上了。

结果,

蛋糕是香到。。。。到

没朋友的说！！！

摩卡牛油蛋糕
烤模： 2个 (3 x 8)寸长方形
或1个 (5 x 9)寸长方形

材料A :
250克奶油 – 置放温室
190克细砂糖（黄糖取代）
1/2茶匙盐
4 个B蛋
100克动物鲜奶油

材料B
140克低筋粉
1/2茶匙泡打粉

材料C
5克即溶咖啡粉
10克可可粉

60克低筋粉

1/4茶匙泡打粉

做法：
1。将烤盘涂上一层油并铺上油纸。预热烤箱175'C。将粉类过筛，置旁待用。

2。将软化奶油和糖打至发白松软。徐徐地加入动物性鲜奶油，拌匀。分次加入鸡蛋，每次拌匀后才加入一个鸡蛋，直到完成4个鸡蛋，拌匀成顺滑面糊。

3。将面糊分成2份。一份2/3量；另一份较小1/3量。

4。将2/3量的面糊与材料B混合均匀成原味面糊。

5。将1/3量的面糊与材料C混合均匀成摩卡面糊。

6. 将50%的原味面糊倒入烤模，接着倒入摩卡面糊，最后倒入另外50%的原味面糊，抹平表层，轻震消气。

7。送入预热烤箱，175'C烤约50 分钟或至熟。（可以以插支插入蛋糕，再取出，干净不沾糊为准）。

小小分享：
~将面糊倒入烤盘时，中间部分低于四边，这样，烤出来的蛋糕才会平整好看
~ 1个B蛋约重55 - 60克
~ 此谱是用LURPAK牛油

Mocha Butter Cake
Baking pan ： 2 (3' x 8') rectangle pan
or 1 (5 'x 9') rectangle pan

Ingredients A :
250g butter – room temperature
190 gram sugar (replace with brown sugar)
½ tsp salt
4 large eggs (gradeB)
100g whipping cream

Ingredients B :
140g cake flour
1/2 tsp baking powder

Ingredients C :
5g instant coffee powder
10g cocoa powder
60g cake flour
1/4 tsp baking powder

Method
1. Grease and line the square baking pan. Preheat oven to 350 degree F (175 degree C). Sieve all flour and powder and set them aside.

2. Cream butter and sugar until light and creamy. Add in whipping cream slowly and mix evenly. Add eggs one at a time, beating well after each addition until mixture is light and fluffy.

3. Divide the mixture into 2 part. One part is 2/3 of the mixture; and the other smaller part is 1/3 of the mixture.

4. Pour the ingredient B into 2/3 part of the mixture, mix well into original flavor batter.

5. Pour the ingredients C into 1/3 part of the mixture, mix well
into mocha flavor batter.

6. Pour 50% of the original flavor batter into baking pan, follow by mocha flavor batter, lastly pour in the other 50% of the original flavor batter. Smooth the surface and lightly tap the pan to get rid of the air.

7. Bake with preheated oven at 350 degree F (175 degree C) for 50 minutes or until cooked through when tested with a skewer come out cleaned.

TIPS :
~Level out the batter at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
~ Grade B egg weigh about 55g - 60g
~ In this recipe the LURPAK butter is using.