Black Beauty Chiffon Cake黑美人乳酪蛋糕

This black beauty cheese cake is delicious, soft and fluffy chocolate cake filled with cream cheese are super delicate without being too sweet, and melt in your mouth. This cake is a wonderful option for any special occasion!😘
这个蛋糕真的太好吃了！蛋糕很松软，加上奶油奶酪，使蛋糕口感更佳，蛋糕又不会太甜，好吃，赞！😘

👆There was a mistake, a sligh defect~  when I put it the cream cheese onto hot cocoa cake and it sank to the bottom... argh!!😪

👆I forgot to take a picture of  step 7, cream cheese filling layer.

Black Beauty Chiffon Cake黑美人乳酪蛋糕

Cream Cheese Filling Layer中层乳酪馅：

奶酪 cream cheese   190g/15Tbsp

糖 sugar   40g/5Tbsp

蛋白 egg whites   45g/1

Method:

1. Beat the cream cheese and sugar until smooth.

2. Beat in egg white until well blended. Set aside at room temperature.

3. Scoop some cream cheese mixture in a pipping bag.

做法：

1. 奶油乳酪与细砂糖一起打发至顺滑。

2. 加入蛋白打匀。搁置一旁室温备用。

3. 取出一些奶油奶酪馅装进一个裱花袋里，备用。

For The Cake蛋糕体：

温热植物油 warm vegetable oil   50g/4Tbsp

巧克力粉 cocoa powder   25g/4Tbsp

糖 sugar   30g/4Tbsp

盐 salt   1/4tsp

蛋黄 egg yolk   6

牛奶 milk   45g/3Tbsp

低筋面粉 cake flour   70g/6Tbsp

蛋白 egg whites   6

糖 sugar   60g/8Tbsp

塔塔粉 cream of tartar 1/2tsp

(Square mold 18cm x 6cm 方模)

* Next time I will use 20cm x 8cm mold~ if I bake this cake with the same recipe again!

Method:

1. Sift flour. Grease and lined baking pan. Preheat oven to 150⁰C.

2. Heat the oil until the wave of heat appear, removed from heat, stir in cocoa powder, mix well.

3. Whisk together egg yolks, caster sugar and salt until the sugar dissolves. Stir in cocoa oil in method (2). Add in milk, mix well. Lastly, fold in flour until thoroughly combine. Set aside.

4.Add sugar to the egg white in 3 batches. whip until stiff peaks form. The egg white should be firm and glossy.

5. Scoop 1/3 potion of the meringue to the cocoa batter, folding with rubber spatula just until blended. Then pour in all cocoa batter into remaining meringue and folding until blended.

6. Pour  half of cake batter into prepare square pan, smooth surface and tap the pan on tabletop to burst air bubbles. Bake in preheated oven at 150⁰C about 15 minutes.

7. When done, removed the cake from oven. Pour the cream cheese filling over the cake. Then slowly pour the remained cocoa batter over the cream cheese layer. Smooth surface and send back to the oven.

8. Bake at 150⁰C for 45~50 minutes or until top is dry and spring back when touched lightly. (The baking temperature is just for reference)

9. Remove the cake from the oven, unmould and gently peel off the baking paper. Set aside to cool.

做法：

1. 低筋面粉过筛。烤盘涂油并铺上油纸。预热烤箱150⁰C。

2. 植物油加热到出现油纹后，离火，加入可可粉拌匀。

3.蛋黄   细砂糖   盐搅拌均匀。加入步骤 (2) 的可可油，拌匀后再加入牛奶，拌匀。最后加入过筛的低筋面粉，轻轻混合拌匀，

4. 蛋白打至粗泡，分3次加入细砂糖，打发至可以拉出小弯钩，细腻光滑的状态。

5.取1/3的蛋白霜加入可可面糊里，翻拌均匀。然后，倒入剩余的蛋白霜，翻拌均匀。

6.  将拌好的面糊倒入一半在铺了油纸的9寸方模里，轻轻摇晃模具，让面糊遍布均匀，表面用刮板稍微刮平。在桌面轻摔两下后，将烤模置入预热烤箱，以150⁰C上下火，烘烤15分钟。

7. 时间到，将蛋糕从烤箱移出。倒入奶油乳酪，轻轻摇晃均匀，再轻轻的倒入另一半的可可面糊，刮平表面，再送进烤箱里。

8.以150⁰C上下火，烘烤45 ~50分钟至蛋糕表面干爽有弹性，用牙签插入拿出没有沾黏即可出炉。（烘烤时间只供参考）

9.蛋糕出炉后，将模具连同蛋糕一起在桌面上轻摔两下。脱模，将四周油纸撕开，放网架上待凉。

Recipe reference from: Apron

Happy Baking!