Chocolate Cream Cake

Overview

You can never resist the temptation of chocolate. The creamy chocolate cake is filled with peanut butter and has a very rich taste.

Have all the materials ready.
Add the hazelnut chocolate spread to the milk, heat over water, stir to combine.
Add sugar to eggs.
Beat whole eggs with a whisk over warm water.
Whip until thick. Lift the egg beater and the egg cream will not drip easily.
Sift the flour, cocoa powder and baking powder into the whipped egg cream and mix evenly with a rubber spatula.
Add corn oil and milk chocolate liquid in portions. Stir again and mix well.
Pour the batter into the mold, starting with a thickness of one centimeter.
Bake in the oven at 150 degrees for five minutes, take out the mold and squeeze in Sijibao peanut butter.
Cover the peanut butter with the remaining batter and bake in the oven for another twenty minutes.
Take out the baked cake and let it cool down, then unmold it.
Whip the whipped cream, put the whipped cream into a piping bag and pipe it on top of the cake.
Sprinkle some sugar beads on the surface for decoration.
Rich taste.
It tastes really good.