古早味巧克力蛋糕 Castella Chocolate Cake Recipe不用燙面，照樣溫軟綿密，也抖得很！ 

#古早味#Castella#巧克力#Chocolate#蛋糕#cake
古早味巧克力蛋糕，是在原味古早味蛋糕裏添加可可粉，不採用燙面法，照樣可以做出可以抖動而且溫軟綿密的古早味蛋糕。
视频中示范做这个蛋糕比较简短，因为步骤大多和之前的很多蛋糕相似，只是份量和材料有些不同，如果想看详细的做法，请看我的视频“台湾古早味蛋糕”。
Castella Chocolate Cake is to add cocoa powder to the original Castella Cake, without using the hot noodle method, you can still make the Castella Cake that can be shaken and warm and dense.
The demonstration of this cake in the video is relatively short, because most of the steps are similar to many of the previous cakes, but the portions and ingredients are slightly different. If you want to see the detailed practices, please see my video "Taiwanese Castella Cake"
成份：(6寸圓蛋糕模)
50g蔬菜油
50g牛奶(或杏仁奶，椰奶）
10g糖
40g低筋麵粉
10g可可粉
4個蛋黃
4個蛋白
40g糖
1/2茶匙檸檬汁
Recipe：（6inch round cake pan）
50g vegetable oil
50g milk(or almond milk, coconut milk）
10g sugar
40g pastry flour
10g cocoa powder
4 egg yolks
4 egg whites
40g sugar
1/2tsp lemon juice
溫水（約45℃/113ºF）浴，在预热好150℃(302ºF)炉内(最下層)烤55分鐘,升高爐溫至180℃(356ºF)烤約3分鐘
Warm water(about 45℃/113ºF)bath, bake in oven(bottom) preheated to 150℃ (302ºF)for 55 min, rise to 180℃ (356ºF)for 3min
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