1. Pour the batter into the mold. Preheat the oven to extract and bake the middle layer at 180 degrees for about 35 minutes. (No small chocolate beans? Just smash the chocolate chunks in advance. You can use the pound cake mold or paper cups like me. Note that the mold is 60% full. If you like the mushroom head effect, you can Add to 80% full. The specific heat is based on your own oven. If you look at it halfway, if you are afraid that the color is too heavy, you can cover it with tin foil in the last ten minutes. I like bananas, so I cut some banana slices on it at the end.
2. Sift in the low powder, chocolate powder and baking powder, stir with a spatula until there is no dry powder, and finally add the chocolate beans and stir evenly. (Don't reduce the baking powder! The current baking powder is aluminum-free, so you can use it with confidence. Everyone knows that this kind of muffin is supported by baking powder, and it will be deadly gnocchi if it is reduced.)
3. Sift in the low powder, chocolate powder and baking powder, stir with a spatula until there is no dry powder, and finally add the chocolate beans and stir evenly. (Don't reduce the baking powder! The current baking powder is aluminum-free, so you can use it with confidence. Everyone knows that this kind of muffin is supported by baking powder, and it will be deadly gnocchi if it is reduced.)
4. Pour the batter into the mold. Preheat the oven to extract and bake the middle layer at 180 degrees for about 35 minutes. (No small chocolate beans? Just smash the chocolate chunks in advance. You can use the pound cake mold or paper cups like me. Note that the mold is 60% full. If you like the mushroom head effect, you can Add to 80% full. The specific heat is based on your own oven. If you look at it halfway, if you are afraid that the color is too heavy, you can cover it with tin foil in the last ten minutes. I like bananas, so I cut some banana slices on it at the end.)
5. Out of the oven! Smell it, the strong banana flavor. One bite, soft and oily, the slightly bitter chocolate taste and the sweet banana blend perfectly, the chocolate beans melt into mini chocolate bursts, and the tip of the tongue enjoys the taste of happiness. With fruits, breakfast and afternoon tea are easy! (This cake is suitable for hot food, it can't be eaten in the refrigerator. When eating it, put it in the microwave on high heat for 1 minute. It is fresh from the oven! Sweet friends, you can drizzle some honey.)
