Cake flour 100g
Cocoa powder 15g
One heat-resistant cocoa bean 30g Rolled fondant Fondant mold A mixture of powdered sugar and chestnut flour (for dusting, to prevent sticking) White shortening (for anti-stick purposes) 1. Sift together cake flour, baking powder, baking soda, and cocoa powder. 2. Beat the eggs thoroughly, then add vegetable oil, milk, and brown sugar. (Crush any brown sugar lumps as much as possible, which is what the hand is doing.) Stir gently until combined, then pour in the mashed banana and mix evenly. 3. Add the sifted flour mixture from Step 1 into the liquid mixture from Step 2. Add the chocolate beans (optional, though I personally prefer them). Fold together with a rubber spatula. Be careful during this step: do not overmix. Stop stirring as soon as all the dry ingredients are moistened.
At this point, although the batter still appears to have many rough lumps, do not continue mixing.
Pour into paper cups, filling them 50-60% full, and smooth the surface. Immediately place into a preheated oven for baking. Bake in the middle rack at 180°C (upper and lower heat) for 25-30 minutes. Once done, it can be enjoyed warm or cooled; both ways yield a soft and fluffy texture. (Note: The image shows a cranberry muffin; the actual cake may differ. Oven temperature should be adjusted according to your home oven; in the last few minutes, use a toothpick to check for any stickiness.) This recipe yields 6-7 large paper cups. For fondant cakes, the cake body should not protrude excessively; this batch produced 7 cakes. For simple cake decoration, chocolate chips may be placed on top. Allow to cool completely. Ensure the cake is completely cooled before placing the fondant on top. Create various sugar flowers. Pair with alphabet-shaped cookies. A thoughtful little gift that will surely delight a boyfriend. Package for gifting.
