准备

烤蛋糕：

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。
• 黄油the bottom and sides of a 9×13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.
• Sift the flour, cocoa, baking powder, and salt into a medium bowl and set aside.
• 将鸡蛋分开，将白色放在一个中等大小的碗中，将蛋黄放入一个大碗中。使用电动搅拌机，用中等速度用3/4杯糖打成蛋黄，直到混合物淡淡，奶油状约2分钟。加入牛奶和香草，然后再搅拌直至合并，再增加1分钟。
• Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.
• 将面糊倒入准备好的盘子或锅中，然后烘烤，直到插入中间的牙签清洁为20至25分钟。让蛋糕在盘中冷却10分钟，然后将蛋糕倒入架子上，取出羊皮纸，然后完全冷却。
• Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

浸泡蛋糕：

• 在2夸脱的平底锅中，将冷凝牛奶，蒸发牛奶，浓奶油和盐搅拌在一起，直到凝聚的牛奶混合在一起。用中低温煮，搅拌以避免灼热，直到它开始在边缘周围起泡3至5分钟。从火上取出，倒入防热4杯量杯中。
• 用牙签在1/2英寸的间隔内将蛋糕刺到底部。从蛋糕上缓慢倒入浸泡液体，从边缘开始，然后停下来浸泡，然后再添加更多。用保鲜膜和冷藏松散地盖住，直到蛋糕凉爽至少2小时，最多24小时。

顶上蛋糕：

• In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, dust with cocoa or sprinkle with chocolate curls, and serve.

提前提示

您可以将蛋糕浸入前一天的牛奶混合物中，并提前2个小时。