一鍋到底巧克力蛋糕One-pot Chocolate Cake

每個人一定都遇到過有重要客人即將來訪可是卻家裡沒東西招待的窘境！那就是我做這個蛋糕的情境XD
這個蛋糕不需要任何機器（如果烤箱不算的話哈哈），如果直接在烤模中攪拌的話甚至連碗都不用，我就是這樣，這樣收拾起來快多了！做蛋糕通常要洗很多鍋碗瓢盆和工具，那是我唯一不喜歡的部份。
雖然材料很簡單，但是這個蛋糕很濃郁，裡面濕潤又鬆軟，碎香蕉丁味蛋糕增添了些口感。它其實單吃就很美味，但是如果你想讓蛋糕升級就不能少了巧克力淋醬～因為淋醬不僅讓蛋糕表面閃耀光澤，也讓蛋糕更加濕潤。我在裡面了櫻桃白蘭地，有點黑森林蛋糕的影子～
牛奶要溫熱才能帶出可可粉全部的香氣，然後記得可可粉要篩過，他超容易結塊的。
這個食譜也能改成純素的版本～只要將奶油改成味道清淡的植物油（葡萄籽油、葵花子油......不要用橄欖油或花生油，味道會蓋過蛋糕），牛奶用豆漿或杏仁奶帶替即可。

Everyone has times when some special guests are coming but you're running out of treats to serve with coffee. That’s when I made the cake. Cause it's simple but good enough to surprise my visitor.
The recipe requires no machine, except the oven. You don't even need a bowl if you stir everything in the cake tin as I did, that makes the cleaning process much faster! Normally, you need to wash many bowls and utensils after the cake is in the oven. That's the only, if any, part of the baking process I don't enjoy.
Though the ingredients are simple, the cake has wonderful deep flavor, fudgy and tender interior, finally the chopped banana gives it some chewiness. It is sooo amazing that you can eat the cake by it own.But If you wanna take it to another level, frost the cake with some simple chocolate ganache! The glaze gives a lovely shine and extra moisture to the cake. I also put some cherry brandy in the ganache inspired by the Black Forest cake.
The milk needs to be warm because beat can bring out the flavor in the cocoa powder. And don't forget to shift the cocoa powder or it'll form lumps in the batter.
If you're vegetarian, replace the melted butter with many kinds of flavorless oil and use almond or soybean milk instead of whole milk.
Enjoy the cake~~
食譜改寫自Recipe adapted from：joy of baking



份量：12-16人份    Serves 12-16
材料：
巧克力蛋糕
A.全麥麵粉   100g
B.低筋麵粉   100g
C.無糖可可粉  25g
D.二砂或細砂糖  130g
E.鹽  1/2小匙
F.泡打粉  1大匙
G.融化的奶油  55g
H.溫牛奶   240g
I.香蕉（切碎） 1根 (可不加）

巧克力淋醬
J.鮮奶油    150g
K.苦甜巧克力（切碎）  75g
L.白蘭地   2小匙（可不加）

作法：
巧克力蛋糕
1.在大碗中將Ａ、Ｂ、Ｃ、Ｄ、Ｅ、Ｆ拌勻
2.加入Ｇ、Ｈ拌勻到沒有粉塊，把Ｉ加入拌勻
3.將麵糊倒入烤盤（我用8寸方模，不用抹油），177℃烤約30分鐘，輕壓中間有彈性就是烤好了～
4.將蛋糕自烤箱中取出，稍微冷卻後用小刀沿著模型劃一圈然後到扣到盤子上，輕輕搖晃一下蛋糕就會掉出來了
巧克力淋醬
1. 將Ｊ加熱至微滾，倒在Ｋ上，靜置5分鐘後拌勻，確認所有巧克力都融化了加入Ｌ拌勻，冷卻至室溫
2.將淋醬倒在冷卻的蛋糕上抹平

Ingredients:
Chocolate Cake
100g whole wheat flour
100g all-purpose flour
25g unsweetened cocoa powder
130g demerara or white sugar
1/2tsp salt
1Tbs baking powder
55g(1/2 stick) butter, melted
240g warm whole milk
1 ripe banana, chopped (optional)

Chocolate ganache
150g heavy cream
75g semisweet chocolate, chopped
2tsp Brandy(optional)

Steps：
Chocolate Cake
Preheat the oven to 350℉ /177 ℃.
In a large bowl or directly in the cake pan, stir together the wheat flour, all-purpose flour, sugar, sifted cocoa powder, baking powder, and salt.
Add the melted butter and warm milk then mix all the ingredients together until well blended. Finally, stir in the chopped bananas and pour the mixture into an ungreased 8 inch (20 cm) square cake pan.
Bake in the preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool to room temperature.
To unmold the cake, run a knife around the pan then flip it over to a plate and give it a shake, the cake should come out easily.

Chocolate ganache
Bring the cream to a boil then pour it over the chopped chocolate, leave it aside. After 5mins, stir the ganache until all the chocolate is dissolved. You can add the Brandy in at this step.
Let the ganache stand at room temperature until it is of pouring consistency. Then pour the frosting over the cooled cake. Let stand until frosting has thickened.