How to make natural yeast chocolate cake

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  1.Natural yeast can be freshly taken out of refrigeration, no need It has the greatest vitality, so it can be used right out of the refrigerator.Mix natural yeast, milk, and flour, and stir evenly into a very thick batter;

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  2.Cover with plastic wrap and let it sit for 2-3 hours.Bubbles will begin to form, but they will not expand much.Letting it stand like this is to allow the yeast to increase the acidity of the batter and improve its texture;



3.After 2-3 hours, take another bowl of mixed oil, sugar, vanilla extract, baking soda, cocoa powder, and coffee Powder and salt, beat evenly until thick, add eggs one by one, beat thoroughly;

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  4.Add the well-beaten 2 into the yeast batter of 1, and slowly stir evenly.It will be very rough at first, but wait patiently until it is mixed evenly.Do not beat too much to avoid the batter becoming glutenous;

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  5. Apply powder and oil to the mold To prevent sticking, pour the mixed batter into the mold and preheat the oven to 175 degrees;

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  6. In the middle of the oven, bake the small mold for 20 minutes and the large mold for 40-60 minutes.Use a toothpick to insert it and no wet material will stick to it.Be careful with the temperature of each oven!

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  7.When the time is up, check to see if it is cooked, because I have a large baking pan.It's very shallow, so it bakes faster.Next, of course, is to enjoy the delicious food!

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  8.Cut into small pieces and sprinkle some powdered sugar.It’s a nice snack!