1. Prepare all batter ingredients.
2. Add 70g of fine granulated sugar to the whole egg liquid at room temperature in two times, and turn on the electric whisk at medium speed until the color is slightly whitish.
3. Mix the black gold velvet cake powder, baking powder, and cocoa powder through a sieve, add to the egg liquid and mix well.
4. Mix milk + 10g caster sugar + vanilla extract, heat to about 35°C over water, add to the batter and mix well.
5. Melt the butter and heat water, add it to the batter, and mix until a smooth and delicate batter.
6. Pour the prepared cocoa batter into the piping bag and put it in the refrigerator for more than 1 hour.
7. Take out the refrigerated batter and squeeze a small amount into the mold.
8. Put the Yi Xiao Bake chocolate flow center filling into the piping bag and freeze slightly.
9. Squeeze a little bit of the chocolate liquid filling in the middle of the batter.
10. Squeeze in the remaining batter to cover the liquid filling until the mold is 8 minutes full.
11. The oven is preset at 170℃ and bake for 16 minutes, then release from the oven and let cool.
