1. The first is to make ganache, which is the filling part of the chocolate. The whipped cream is boiled and poured into the chocolate. (Once the whipped cream is boiling, the bubbles will be very violent, so once it boils, it should be removed from the fire immediately, otherwise it will easily overflow)
2. Use a spatula in the same direction to stir in a circle until it is smooth, then put it in the refrigerator for later use
3. Add sugar to butter that has been softened at room temperature
4. Dispense until the volume swells and the color turns white
5. Add cocoa and coffee powder
6. Use a whisk to continue beating evenly
7. Add the eggs in three batches, each time until the mixture is evenly mixed, then add another egg (if the operating environment temperature is relatively low, please use room temperature eggs, otherwise the butter will easily separate from water and oil)
8. Add warm milk and use a whisk to continue beating. The reason for using warm milk is the same as for eggs at room temperature.
9. Sift in low-gluten flour
10. Stir evenly with a spatula
11. Put the batter into the piping bag, and squeeze a layer of batter into the cup cake tray.
12. Put the cooled ganache into a piping bag and squeeze it in the middle of the cake batter. There is no requirement to squeeze the ganache. If you like the chocolate slowly, you can squeeze more to ensure that the ganache will not squeeze to the edge of the bottom batter.
13. Squeeze another layer of cake batter to cover the ganache
14. Preheat the oven 180 degrees in advance, and bake at 170 degrees for 15 minutes
Tips:It is the most delicious to eat while it is hot. If you need to preserve it, please let it cool and seal it. The cake will feel very moist after the oil is returned. Before eating, you can reheat it in the oven at 160°C for 5-10 minutes, or in the microwave oven on high heat for about 20 seconds
