KitchenArm Bread Map

Chocolate Cocoa Cake

(Menu: CAKE)
Crust: LIGHT
Shared by Christine

Loaf Size: Flour Type:

Cooking Time(H:MM) 1:40 Remark
Step 1 Water
(room temperature)
120g
(120ml,½ cup)
Room Temperature:
68°F to 77°F (20°C to 25°C)
Step 2 Egg
(Medium)
3
One medium egg: 50-55g.
Step 3 Olive Oil
(TBSP)
3 TBSP
Can be substituted by other vegetable oils. TBSP: tablespoon.
Step 4 Vanilla
(tsp)
2 tsp
tsp: teaspoon.
Step 5 White Granulated Sugar 1 cup
Don't substitute it with powdered sugar or other sugars.
Step 6 Cocoa Powder
(TBSP)
6 TBSP
TBSP: tablespoon.
Step 7 All Purpose Flour
(uniformly cover liquids)
258g
(2 cup)
Better Measure by grams. Refer to Tip #3 below.
Step 8 Baking Powder
(no contact with liquids)
4 tsp
(14g)
Make a small indentation on flour to hold yeast.
When ADD Timer beeps (at about the 13rd minute of the course for Menu # CAKE), add
Step 9 Chocolate Chips ½ cup

Useful Tips

1. Cakes are not sensitive to temperature. Refrigerated milk, butter, and eggs can be used directly.

2. Delay Timer is NOT available for this menu to avoid eggs being spoiled.

3. It's recommended to measure baking powder by teaspoons and confirm by grams; measure flour by grams instead of by cups. If measure flour by cups, please observe these FIVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use cup to scoop flour (c) Don't fill cup from flour sack (d) Use a big spoon to loosen flour well, scoop flour, then loosely fill the cup (e) Level off flour at the cup top using a dinner knife.

4. When the ADD Beep sounds, please short press the START/PAUSE/STOP button, and thoroughly scrape down the flour and other ingredients from the sides and corners of the Baking Pan to the bottom using a rubber spatula. One PAUSE will give you three minutes. If you need more time, please short press the PAUSE button again.

5. Right after the baking is completed, please take out the bread pan from the machine but don't take out the cake from the pan yet; let the cake sit inside the pan covered by aluminum foil for 10 minutes and then take it out. And then, wrap the cake with aluminum foil for at least 20 minutes (could be up to a few hours if you have time). This step will make the crust soft and the flavor stronger. Please also wrap the cake with aluminum foil when storing it.

6. You can decorate the cake with icing sugar. Use 250g powdered sugar and 3 tablespoons of lemon juice. Mix them well until creamy.

7. Cakes are not sensitive to environment, and can be prepared more reliably. If you follow the above recipe and instructions carefully, you should expect a satisfactory result. If you encounter any problems, contact KitchenArm customer service.