1. Separate the white and yolk of the egg.
2. Add a few drops of lemon juice to the egg white to remove the fishy. Add sugar in three times to beat it into a milky white milky shape.
3. Add warm milk, yeast, sugar and cake flour to the egg yolk and stir to form an egg paste.
4. Add the whipped egg whites to the egg batter three times.
5. Pour out one third of the egg liquid as the bottom and top layer of the cocoa cake, and add cocoa powder to the remaining and mix well. (It looks good, the middle is the gray-black cocoa cake, and the bottom and upper layers are the original color cakes, forming a three-layer cake.)
6. Pour a layer of the original color cake liquid in the cake mold, and then pour the mixed cocoa cake liquid.
7. Pour another layer of original color cake liquid on top.
8. After the water in the steamer is boiled, put it in a basin, put the cake mold in the basin, cover a layer of high-temperature plastic wrap, pierce a few holes, and then cover the pot, so that the purpose of separating the steam can prevent the cake from returning Shrink!
9. It's like this when it comes out of the pan, demoulding and cutting.
10. Sprinkle a layer of cocoa powder on the top surface. It should have been sifted. Because I was busy preparing lunch, my son poured the cocoa powder directly with a spatula, so it was not smooth. But it tastes good!
