摩卡奶油蛋糕 Mocha Butter Cake with Butter Cream

Copy from ： 南海姑娘 Alice Lee Kitchen

材料：

220g自发面粉 

250g黄油

120g幼糖 

4粒鸡蛋 

2汤匙可可粉

2茶匙即溶咖啡

2汤匙淡奶

1/2茶匙香草精华

Ingredients:

220 self raising flour

250g butter

120g caster sugar

4 eggs

2 tablespoons cocoa powder

2 teaspoons instant coffee

2 tablespoons evaporate milk

1/2 teaspoon vanilla essence

将即溶咖啡和牛奶混匀, 待用

mix the instant coffee with evaporate milk 

先将黄油和幼糖

逐粒把鸡蛋加入已松发的牛油

再打至松白

最后加入面粉，搅拌均匀

加入可可粉和混匀的即溶咖啡牛奶拌均

beat the butter and sugar until fluffy

add in egg one at a time and beat until fluffy

fold in the flour and mix well

add in cocoa powder and instant coffee milk mixture

mix well 

将蛋糕面糊倒入抹了油的烤盘

放入烤箱以180度 

烤大约30-40分钟

pour the cake mixture into the greased baking pan

bake in the pre-heated oven at 180

for about 30-40 minutes

待蛋糕冷后才切一半

涂上butter cream再合上去

let the cake cool off 

cut into half

apply one layer of butter cream on lower half of the cake

cover back with the top part of the cake 

let set for 10-20 minutes 

cut into smaller pieces 

Butter Cream:

材料：

120g黄油

40g糖霜

15ml温水

Ingredients:

120g butter

40g icing sugar

15ml warm water

将黄油和糖霜打至松白

慢慢加入一下匙的温水

打发均匀后再加另一下匙继续打发

beat the butter and icing sugar until light

add in warm water one teaspoon at a time

and beat until light 

* Butter Cream用不完可以收冰冻，要用的时候解冻即可。

* The additional Butter Cream can be kept in the freezer for future use.