1. Make the bottom layer first. In order to understand the steps, each layer is prepared separately for easy reading and understanding. Prepare all the ingredients for the bottom layer.
2. First, mix the flour, baking powder and salt evenly and set aside for later use
3. Then prepare a baking pan, wrap the bottom of the baking pan with aluminum foil, because my home is an 8-inch live-bottomed heart-shaped baking pan
4. Put the cocoa butter in a small basin, and slowly melt the butter in a basin of hot water at the base. When stirring on the way, add a little water about 0.5ml. There is a problem.
5. With the temperature of the hot water in the base, the butter will melt slowly. Mix it with the cocoa powder until it is smooth.
6. Add 70g sugar and stir well
7. Put in two eggs and continue to stir evenly with chopsticks
8. Stir smoothly and sift into low powder 60g
9. Stir evenly to form a flowing batter
10. Pour into the baking tray, shake it lightly to produce some bubbles, preheat the oven at 165 degrees for five minutes, put the cake pan on the middle grill of the oven, pour a small bowl of warm water into the lower baking tray, and steam it in a water bath 165 Steam for 20 minutes to set the shape, turn off the heat for 5 minutes and then take it out. The temperature of our oven is high, so the heat can be adjusted according to the temperature of our own oven.
11. In the process of roasting...
12. ☕️To prepare the middle layer during the roasting process, the middle layer ingredients: instant coffee powder 4g hot boiled water 15ml cream cheese 225g fine sugar 80g vanilla extract 2g egg 2g sour cream 50g low-gluten flour 8g
13. 235g cream cheese, add 80g sugar, and beat with an electric whisk
14. Beat until smooth and creamy
15. Put the two eggs in a bowl and mix them first, then add them to the cream cheese twice, and continue to beat them with a whisk
16. Add the egg liquid for the second time and continue beating
17. Then add 2g of vanilla extract and beat
18. Dissolve 4g of coffee powder with 15ml of hot water, add the cream cheese to the cooler and continue to beat evenly
19. Add 50g of sour cream for whipping
20. Finally, sift in 8g of low-gluten flour and stir evenly. The last step does not need to be whipped, just stir evenly, I just use the electric stirrer directly, lazily change the spatula and wash one more 😂
21. Take out the bottom layer of the shaped cake, gently pour the coffee cream cheese paste into the surface and smooth the surface with a spatula. Pay attention to this step. ⚠️The bottom layer must be shaped and then poured into the middle layer paste. Whether the thickness is uniform depends on the shape of the bottom layer, the middle of my bottom layer It’s a little bit out of shape, so the thickness is not even. After baking for 15 minutes, it should be fine in 20 minutes.
22. The same is the evaporation of the water bath, roast at 160 degrees for 35 minutes, turn off the fire for 5 minutes and then take it out
23. After taking it out, let it cool naturally, then put it in the refrigerator for one hour
24. Top layer ingredients: sour cream 235g white sugar 35g this step forgot to take the picture, white sugar is added to the electric egg beater three times to beat sour cream, if it is required, as the whipping volume expands, the picture has been smoothed, see Is there one piece missing? 😂My little cat has to eat, so she had to give her a piece
25. Put the finished cake in the refrigerator for more than two hours before taking it out to enjoy
26. Afternoon tea, accompanied by a cup of coffee ☕️, beautiful enjoyment
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