1. Prepare all materials.
2. After the butter has softened, add fine sugar, stir well, and beat with a whisk.
3. Continue to beat until the texture is fluffy, the volume is obviously larger, and the color becomes lighter.
4. Add the eggs several times, and beat them thoroughly after each addition, so that the eggs and butter are completely integrated before adding the next time.
5. The butter after adding the eggs is fluffy and smooth, and does not separate the eggs.
6. Add the milk, just pour the milk into the bowl, don't stir it.
7. Mix the flour, cocoa powder, and baking powder and sift into the butter.
8. Use a spatula to mix well, so that the powder, milk and butter are completely mixed to form a moist batter. Pour the baked chocolate beans into the batter.
9. Mix well again and the cake batter is finished.
10. Put the baking paper tray into the mold, put the batter into the piping bag, squeeze it into the oil paper tray, about 8-9 minutes full. (Reference weight: 15 small paper cups). Put it in a preheated oven at 175℃ and bake for 18 minutes. After baking, stick a toothpick into the center of the cake, and the toothpick can be out of the oven without any residue on it.
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