3-Ingredient Chocolate Cake 三種材料朱古力蛋糕
During lockdown, it is very difficult to buy all different kind of flour. So this 3-ingredient chocolate cake is what you need. No egg, no flour, no sugar, no oven (You can bake in oven or on stovetop). Seriously, how great is that!
This is by far the easiest cake I have ever made! Any one can make it. The 3 ingredients are Chocolate biscuits (which you can use any kind and I use OREO!) , baking powder and milk. I need chocolate ganache on top and make it even better. Of course, you can’t compared the ”normal chocolate cake” with this, cause the REAL cake need so much more ingredients and effort in it. But hey, if you are new baker or you don’t have much ingredients at home, this cake is what you need! Enjoy!
抗疫期間，人人都在家烘焙，聽朋友說超難買麵粉、牛油。這次跟大家分享這個超好味的朱古力蛋糕，只需三種材料就做到！不用麵粉、不用牛油、不用雞蛋、不用糖、不用焗爐都做到！超級簡單！
三種材料是朱古力餅(我用OREO），泡打粉和牛奶。我還在上面加了朱古力醬Ganache 淋面，加點裝飾。用OREO做，令蛋糕更有黏性，放入雪櫃後更好味！任何人都做到，一定要試試！
Put the chocolate biscuits in a ziplog bag and crush to crumbs using rolling pin. Or put in food processor.
Add in baking powder, mix well. Then add milk and mix well.
Pour the batter into lined baking tin, pop in preheated oven at 180C, bake for about 30 – 35 minutes, or until fully cooked. Let it cool completely.
For the chocolate ganache: cook the heavy cream in saucepan under medium heat, when there are bubbles around the edge (not boil), remove from heat.
Pour into chocolate, let it rest for 5 minutes. Then mix well.
Pour the ganache on top of the cake, done. Enjoy!
*I use 6-inch tin.
*If you don’t use oven, simple brush some butter in a saucepan or cooking pan, cook on stovetop under low heat for about 40 minutes. Or even steam the cake.
將朱古力餅乾壓碎，然後加入泡打粉拌勻，再加入牛奶拌勻
將蛋糕糊倒入鋪有烘焙紙的烤盤內，放入已預熱180度C焗爐，焗約30-35分鐘，或至蛋糕全熟即成！(插入牙纖，抽出沒有沾著蛋糕糊即成）
Ganache 淋面做法： 將淡忌廉放入煲內，用中火煮至周邊有泡沫(在未煮沸之前），離火
倒入朱古力內，靜置5分鐘，然後拌勻成 Ganache
蛋糕完全放涼後，倒上Ganache，再在上面加點裝飾即成！(可以立刻享用或放入雪櫃)
＊我用的是6吋模
＊用任何巧克力餅乾都可以，我覺得OREO最香濃
＊如不用焗爐，可以在煲或平底鑊內塗點牛油，倒入蛋糕糊，放在煮食爐上，用小火’‘煮”約40分鐘。或用蒸的方法，蒸至蛋糕全熟即成！
- 300 g chocolate biscuits
- 320 ml milk
- 7 g baking powder
- 60 g dark chocolate
- 120 ml heavy cream
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Put the chocolate biscuits in a ziplog bag and crush to crumbs using rolling pin. Or put in food processor.
-
Add in baking powder, mix well. Then add milk and mix well.
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Pour the batter into lined baking tin, pop in preheated oven at 180C, bake for about 30 – 35 minutes, or until fully cooked. Let it cool completely.
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For the chocolate ganache: cook the heavy cream in saucepan under medium heat, when there are bubbles around the edge (not boil), remove from heat.
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Pour into chocolate, let it rest for 5 minutes. Then mix well.
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Pour the ganache on top of the cake, done. Enjoy!
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