Coffee chocolate filled cake, soft, rich, and smooth, with homemade versatile chocolate filling

Name: Coffee chocolate filled cake, soft, rich, and smooth, with homemade versatile chocolate filling
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 100 g low-gluten flour; 1/2 tsp Baking powder; 50 g Butter; 50 g Granulated sugar; 1 piece Egg; 45 g Pure milk; 1 tsp Instant coffee powder; half a small spoonful (or brandy), optional Sweet wine; 100 g Pure milk; 1 piece Raw egg yolk; 10 g low-gluten flour; 5 g Cocoa powder; 20 g Granulated sugar; 10 g Dark chocolate; 5 g Butter

Easy and satisfying, Coffee chocolate filled cake uses low-gluten flour, baking powder and butter and is baked until light, fluffy and golden.

1 hrNewMedium Baking Other Sweet

Instructions

1
Add one raw egg yolk to 20 grams of fine granulated sugar and mix well.
2
After stirring evenly, add 10 grams of low-gluten flour and 5 grams of cocoa powder, then stir evenly again.
3
Add 30 grams of whole milk and mix well.
4
Finally, add 70 grams of pure milk and mix well.
5
Simmer over low heat, stirring while heating.
6
When it becomes thick, while hot, add 10 grams of dark chocolate and 5 grams of butter.
7
Thoroughly mix the dark chocolate and butter.
8
Put it into a bowl and let it cool to room temperature.
9
Add 1 teaspoon of instant coffee to 45 grams of pure milk.
10
Heat on medium in the microwave for 1 minute, stir well, and let cool for later use.
11
Soften 50g of butter at room temperature and add 50g of granulated sugar, then mix evenly with a whisk. Beat one egg and set aside.
12
Beat the butter and granulated sugar at low speed, then add the whole egg liquid in three batches, making sure to fully mix each addition before adding the next.
13
Add a little sweet liqueur or brandy to the coffee milk solution, or you can omit it.
14
Sift 50 grams of low-gluten flour into the butter, then add half of the coffee liqueur solution.
15
Mix evenly with a spatula.
16
Then add 50 grams of low-gluten flour, half a teaspoon of baking powder, and the other half of the coffee liqueur solution.
17
Use a spatula to mix thoroughly to make the cake batter.
18
Put the cake batter into a piping bag, pipe an appropriate amount of batter into the bottom of the cupcake liners, and smooth it out.
19
Add an appropriate amount of chocolate filling.
20
Then squeeze a ring of cake batter along the edge of the paper cup.
21
Pour the cake batter until it is seven to eight tenths full, and level the surface.
22
This amount is enough for three cups.
23
Preheat the oven to 170 degrees, using both upper and lower heat. First, bake on the middle rack for 12 minutes, then move to the lower rack and bake for another 12 minutes.
24
Let it cool and remove from the mold.
25
Rich in taste, fragrant and smooth.