巧克力蛋糕做法︱双色蛋糕，超级柔软的配方 Super-soft Marble Chocolate Cake【ENG SUB】

掌握了上一期巧克力蛋糕的基础后，今天我们来变变花样，烤一个超级柔软的巧克力双色戚风蛋糕。

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配方：
【6寸高型戚风模具】
鸡蛋（B级）。。。4个
低筋面粉。。。80g
牛奶。。。50g
玉米油。。。45g
细砂糖。。。75g
可可粉。。。8g
热水。。。15g
白醋/柠檬汁。。。2g（1/2tsp）

【6寸普通戚风模具】
鸡蛋（B级）。。。3个
低筋面粉。。。60g
牛奶。。。45g
玉米油。。。35g
细砂糖。。。50g
可可粉。。。8g
热水。。。15g
白醋/柠檬汁。。。2g（1/2tsp）

【8寸普通戚风模具】
鸡蛋（B级）。。。5个
低筋面粉。。。120g
牛奶。。。90g
玉米油。。。70g
细砂糖。。。100g
可可粉。。。15g
热水。。。30g
白醋/柠檬汁。。。5g（1tsp）

做法：
1. 可可粉加热水，充分搅拌成顺滑的可可酱，备用。
2. 分离蛋清和蛋黄。蛋清先放进冰箱，温度较低可以帮助打发蛋白霜。
3. 蛋黄加入玉米油和牛奶，一定要充分搅拌个3-5分钟，直到表面有一层薄薄的泡沫，油和水完全混合在一起的乳化状态。
4. 筛入低筋面粉，拌匀。不同牌子的面粉有不一样的吸水性，你们要根据视频中面糊的状态来调整浓稠度。
5. 预热烤箱150°C。
6. 蛋清中加入白醋或柠檬汁帮助打发，也能够稳定蛋白霜。先用低速打至粗泡。然后分3次加入细砂糖。全程用中速搅打，我用3档。在明显的纹路出现前完成3次的加糖动作就可以了。明显的纹路出现后，转最低速边搅打边观察蛋白霜的状态，直到拉出直立的角，属于偏干的湿性发泡状态就可以了。
7. 先取1/3的蛋白霜跟面糊混合，然后再倒回蛋白霜中，先用蛋抽稍微搅拌，再用刮刀轻轻拌匀。拌匀即可，因为接着分面糊还有多次翻拌动作，因此翻拌次数越少越好。
8. 用一部分的面糊跟巧克力酱混合。把面糊分成两份，需要拌入巧克力面糊的这份可以多一些，然后跟巧克力酱混合均匀。
9. 模具中顺着同一个地方轮流倒入两种口味的面糊。每一层的分量随意，直到把面糊倒完，或者倒8分满就可以了。
10. 震几下震掉内部的大气泡，烤箱150°C烤50分钟。
11. 蛋糕出炉后马上震几下震掉内部的热气，然后倒扣放凉。等到完全放凉后就可以脱模享用美味的蛋糕啦。


After mastering the basics of the previous video of chocolate cake, today we will bake a super soft marble chocolate chiffon cake.

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Formula:
[6 inch high chiffon mold]
Eggs (Grade B). . . 4pcs
Low-gluten flour/cake flour. . . 80g
Milk. . . 50g
Corn oil. . . 45g
Caster sugar. . . 75g
Cocoa powder. . . 8g
Hot water. . . 15g
Vinegar/lemon juice. . . 2g (1/2tsp)

[6 inch ordinary chiffon mold]
Eggs (Grade B). . . 3 pcs
Low-gluten flour/cake flour. . . 60g
Milk. . . 45g
Corn oil. . . 35g
Caster sugar. . . 50g
Cocoa powder. . . 8g
Hot water. . . 15g
Vinegar/lemon juice. . . 2g (1/2tsp)

[8 inch ordinary chiffon mold]
Eggs (Grade B). . . 5pcs
Low-gluten flour/cake flour. . . 120g
Milk. . . 90g
Corn oil. . . 70g
Caster sugar. . . 100g
Cocoa powder. . . 15g
Hot water. . . 30g
Vinegar/lemon juice. . . 5g (1tsp)

Practice:
1. Mix the cocoa powder with hot water, stir well to form a smooth cocoa paste, set aside
2. Separate the egg white and egg yolk. Put the egg whites in the refrigerator first. The lower temperature can help to whip the meringue.
3. Add corn oil and milk to the egg yolk. Be sure to stir it for 3-5 minutes until there is a thin layer of foam on the surface, and the oil and water are completely mixed together in an emulsified state.
4. Sift in low-gluten flour and mix well. Different brands of flour have different water absorption properties. You have to adjust the consistency according to the state of the batter in the video.
5. Preheat the oven to 150°C.
6. Add vinegar or lemon juice to the egg whites to help whip up and stabilize the meringue. First beat at low speed until thick foam. Then add the caster sugar in 3 times. The whole process is whipped at medium speed, I use 3rd gear. After the obvious lines appear, turn to the lowest speed and observe the state of the meringue while whipping until the upright corner is pulled out, which is a drier wet foaming state.
7. Take 1/3 of the meringue and mix it with the batter, then pour it back into the meringue, stir it with whisk first, and then gently mix it with a spatula. Just mix well, because there are many times of mixing after the batter is divided, so the less the frequency of mixing, the better.
8. Mix part of the batter with the cocoa paste into chocolate batter. Divide the batter into two parts. The part will mix with chocolate batter can be more, and then mix it with the chocolate batter.
9. Pour the batter of two flavors in turn along the same place in the mold. The weight of each layer is arbitrary, until the batter is finished, or 80% full.
10. Shake a few times to shake off the large bubbles inside, and bake in the oven at 150°C for 50 minutes.
11. After the cake is out of the oven, shake it a few times to shake off the heat inside immediately, and then buckle it upside down and let it cool. After it is completely cooled, you can unmold and enjoy the delicious cake.

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