Brown Bolu cake

Brown Bolu

What distinguishes chocolate cake with chocolate cake? Basically they are almost similar, just a lighter brown sponge texture, not too oily for using less margarine, and also not too sweet because it only uses cocoa powder instead of dark cooking chocolate. To practice the recipe brown sponge is very easy. The materials you need can be found in the nearest supermarket or market. The tools used are very simple.

175 grams of wheat flour
25 grams of cocoa powder
25 ml fullcream liquid milk
100 grams of margarine, melted
150 g of refined sugar
6 eggs
½ tbsp emulsifier
½ tsp baking powder
¼ tsp chocolate paste

1. Beat eggs, sugar and emulsifiers until fluffy. Add flour, cocoa powder, and baking powder while sifted and stirred evenly.

2. Enter the liquid milk, melted margarine, and paste chocolate little by little while stirring slowly.

3. Pour in a 20x20x7 cm baking dish that has been polished margarine and covered with bread paper. Bake for 30 minutes in an oven at 180ºC.

4. Remove from the oven, let cool and sliced ​​sponge into 16 parts.

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