Practice: 1, the butter is naturally thawed, and after adding powdered sugar, it is fluffy with electric egg beater.
2. Beat the eggs, add the butter and stir for 3 times. After each egg liquid is fully mixed with butter, add the remaining egg liquid until it is completely added.
3. Sieve the low-gluten flour and baking powder first, then pour them into the butter and stir them evenly with a scraper until there is no dry flour.
4. Mix the coffee powder with a little hot water, cool it, pour it into the batter and stir it evenly with a scraper.
5, add dark chocolate and mix well, and the batter of the pound cake is ready.
6. Spread a layer of non-greasy paper in the mold, pour in the batter, and scrape it with a scraper to make it low in the middle and high on both sides.
7. Preheat the oven to 170 degrees, then put the pound cake in the middle layer and bake for 40 minutes. The cake swelled, cracked and darkened.
8. Take out the baked cake and cool it a little before cutting it, or eat it after refrigeration, which will be more delicious.