这是我根据君之的方子做了一些改动后做出的蛋糕， 非常好吃。最近不停的做巧克力蛋糕， 要换一换口味了。 哈哈哈哈。。。 下次一定做别的。

原方在此： http://blog.sina.com.cn/s/blog_4a5089ff0100g8jb.html

配料：
巧克力蛋糕：面粉120克，可可粉25克，中号鸡蛋3个，细砂糖120克，黄油135克，泡打粉4克，小苏打1克，香草精1/2小勺
乳酪奶油：牛奶100克，细砂糖60克，蛋黄1个，低筋面粉5克，玉米淀粉5克，香草精1/4小勺，奶油奶酪140克，黄油65克
糖浆：水75克，细砂糖60克，朗姆酒25ML

巧克力浆︰½ 杯奶油，1 杯巧克力片，1 湯匙軟化黃油 可選不放

烤箱预热到375F度/190C 度

制作过程:
1、把鸡蛋打入碗里，加入细砂糖，鸡蛋打散即可，不要打发。
2、加入香草精。
3、低筋面粉、可可粉、泡打粉、小苏打混合后筛入鸡蛋里。
4、用橡皮刮刀拌匀成面糊。
5、黄油切成小块，隔水加热融化，趁黄油温热的时候，倒进面糊里。
6、继续翻拌，使黄油和面糊混合均匀。

7、将面糊倒入喷了油的7寸烤盘里，并用刮刀抹平。把烤盘放进预热好的烤箱，烤30-40分钟左右，牙签插入后抽出没有面糊即可。烤好后放烤盘里凉10分钟后倒出放架子上凉透。
8、接下来制作乳酪奶油馅。蛋黄用打蛋器打到浓稠，颜色略发白。
9、低筋面粉和玉米淀粉混合过筛入蛋黄糊里。
10、轻轻搅拌，使面粉和蛋黄糊混合均匀。
11、牛奶加糖，倒入奶锅里煮至沸腾。把煮沸的牛奶缓缓的倒1/3入第三步做好的蛋黄面糊里。边倒边不停的搅拌，防止蛋黄面糊结块。
12、把1/3的牛奶倒入蛋黄面糊并搅拌均匀后，把搅拌好的蛋黄面糊全部倒回牛奶锅里。并轻轻拌匀，加入香草精。
13、奶锅重新用小火加热，边加热边不停搅拌，直到面糊沸腾，变得浓稠后，立即离火。这个时候马上在煮好的蛋乳泥里加入奶油奶酪，不停的搅拌直到奶酪受热后变得软化，并完全和蛋乳泥混合在一起，成为光滑细腻的状态。放至完全冷却。
14、黄油软化以后，用打蛋器打发，直到体积膨松，颜色发白。

15、把第13步煮好的奶酪蛋乳泥倒入黄油里，用橡皮刮刀拌匀。
16、一直翻拌到均匀、光滑的状态，乳酪奶油馅就做好了。
17、把烤好的巧克力蛋糕，切成均匀的3 片。取一片蛋糕片，在表面和侧面都刷上足量的糖浆，使蛋糕完全湿润。
18、乳酪奶油均匀的涂在蛋糕片上， 盖上第二片蛋糕难后依次在涂上乳酪奶油直到把蛋糕做好。

19，放巧克力在一個小鍋裡，把奶油烧到冒小泡，注意不要燒開。熱奶油倒入巧克力混合。然後混勻直至表面光滑。拌入黃油來添加一些亮度。

20，当朱古力浆还没凝固时倒蛋糕上抹平。

21、做好的蛋糕，放进冰箱冷藏一晚，口味更佳。

This cake is based on 君之’s recipe. I make some changes.

Original recipe is here: http://blog.Sina.com.CN/s/blog_4a5089ff0100g8jb.html

Ingredients:

Chocolate cake: cake flour 120g, 25g of cocoa powder, 3 medium eggs, sugar 120g, 135g of butter, baking powder 4g, 1g of baking soda, vanilla extra 1/2 teaspoon

Cream Cheese filling: milk 100g, sugar 60g, 1 egg yolk, cake flour 5g, 5g of corn starch, vanilla extra1/4 spoon, cream cheese 140g, butter 65g

Syrup: water 75g sugar 60g, rum 25ML

Mix water and sugar in a small pot and heat up until sugar melt add rum and let it cool down.

Chocolate ganache: ½ cup butter, 1 cup chocolate chips, 1 Tablespoon butter

Preheat oven to 375F degrees/190C degrees

Direction:

1, In a bowl, add sugar, eggs, and mix well.

2, Add vanilla extra.

3, Mix cake flour, cocoa powder, baking powder, baking soda and filter into egg yolks mixture.

4, Mix everything into batter with a spatula

5, Cut the butter into small pieces, melt it. While butter is still warm, pour it to the batter.

6, Continue to mix until well combined.

7, Sprayed oil to a 7-inch spring form baking pan then pour the batter into it. Put the baking pan into the preheated oven and Bake 30-40 minutes, inserted a toothpick into the cake if it comes out clean then the cake is ready.  Leave the cake inside baking pan and cool for 10 minutes, then take it out and cool it on a rack.

8, For cream filling, beat egg yolks with whisk until thickened and color turns slightly white.

9, Sift together the cake flour and corn starch into egg yolks.

10, Gently stir the flour and egg yolk together.

11, Pour milk and sugar in a pot and bring to boil. Pour 1/3 of milk slowly to egg yolk batter.  Stir constantly to prevent any clotting.

12, Pour the batter back to the milk pot. Add vanilla extra and stir slowly.

13, Heat milk pan over low heat and stir constantly until batter is boiling, immediately remove from heat when thicken. Add cream cheese, keep stirring until cheese melts into the batter and becomes very smooth.  Cool completely.

14, After the butter soften, whisk until fluffy and the color turns white.

15, Add the batter from step 13 to the butter, and mix well with a rubber spatula, mix until uniform, smooth, then cream filling is ready.

16, Slice the chocolate cake into 3 even slices. Take a piece of cake and brush enough of syrup on the surface and make sure the cake is moist.

17, Evenly spread cream cheese filling on the cake, add the second piece and repeat the process until the cake is built up.

18, Place chocolate in a little bowl, add cream to a pot and bring to bubbling, be careful not boil. Pour hot cream to the chocolate and mix well until the surface is smooth. Stir in butter for brightness.

19, Pour the chocolate to the cake’s surface and use a spatula to smooth the surface. Keep the cake in the refrigerator overnight for better flavor.

材料：

• 4个鸡蛋
• 砂糖 100克
• 低筋面粉 80克
• 牛奶 3大勺
• 奶油30克
• 可可粉20克
• 朗姆酒一大勺
• 柠檬汁/白醋一小勺

预热烤箱340度 烘烤时间30-40分钟。烤盘6寸。

做法：

1.开火把奶油融化到冒小泡关火加入牛奶混合， 慢慢的筛入可可粉。 搅拌到光滑无颗粒即可，加入朗姆酒搅拌均匀。

2.鸡蛋冷藏取出，蛋白蛋黄分开。蛋清放入干净无油的打蛋 盆里加入柠檬汁或白醋，像打戚风蛋糕一样打发蛋白。糖分三次加入将蛋白打发至硬性发泡，拉起打蛋头蛋白成尖峰状。

3.将蛋黄一个一个加入到打发好的蛋白里，等第一个蛋黄搅拌均匀后再放入下一个蛋黄，等加完全部的蛋黄后，高速打发大约3分钟，蛋糊成细密光泽状，提起打蛋头，观察蛋糊缓缓流下，滴下的蛋糊会保持同一姿势不会立刻散开就好。

4.低粉过筛入打蛋盆里，这时面粉在蛋糊上应该不会下沉。用切拌和从底部向上翻拌的手法，搅拌成无干粉的光亮糊状， 非常细腻。

5.取1/3面糊到巧克力溶液中，稍稍混合，再把巧克力混和物倒回在蛋糊里，继续搅拌均匀。

6烤模中喷点油，倒入巧克力面糊，在台面上顿几下烤模，震出气泡，放入烤箱中层，340度，30到40分钟。插入牙签拔出后光滑没有面糊即可。

做好的蛋糕放冰箱一两个小时就可以吃了。 我为了让它更好吃一点就加了些慕斯夹馅。

慕斯：

• 1/4 杯） 熱水
• 2 湯匙 無糖可可粉
• 1/4茶匙即溶咖啡
• 3/4杯 半甜的巧克力片
• 1 杯 奶油
• 1 湯匙糖

在一隻小碗，溶解可可粉和即溶濃咖啡粉在熱水裡。

在一個隔水鍋中，融化巧克力直到匀稠。關火，稍微冷卻。

在碗中用打蛋器攪拌濃奶油和糖直到硬态形式。

融化的巧克力和可可混合物攪拌。加入一半的奶油，攪拌后再加入剩餘的奶油，攪拌直至沒有白色的條紋。放入冰箱冷藏至蛋糕完全冷卻。

把蛋糕切成3等分， 在第一片蛋糕上均匀涂上奶油后放上第二片蛋糕然后依次操作。 把涂好的蛋糕放入冰箱冰几个小时后就可以吃了。

Ingredients:

• 4 eggs
• Sugar 100 g
• Cake flour 80 g
• Milk 3 tablespoons
• Heavy cream 30 g
• Cocoa powder 20 g
• Rum 1 tablespoon
• Lemon juice/vinegar 1 teaspoon

Preheat the oven to 340F degrees; it is about 30-40 minutes of baking. 6-inch baking pan.

Direction:

1. melt butter in a small pan then add milk and turn the heat of, slowly sifted cocoa powder into the mixture. Stir until smooth then add rum and mix.
2. separate egg white and yolks in different containers. Egg white must be in a clean and oil free Bowl, add lemon juice or white vinegar to egg white and whip the egg white like how we make a chiffon cake. Add in sugar in three separate times, and whip until the egg white reach stiff peak form.
3. Add the egg yolks one by one to the egg white, mix it every time you add the yolk, then whip at high speed for about 3 minutes, egg mixture will become really smooth, lift the egg mixture the egg batter will slowly drip, but the batter should stay the same position not spread out

Immediately

4. sift the flour into the egg mixture but the flour will stay on top of the batter. Mix it from the bottom to the top, do not make circles, and the mixture will become light and fluffy, very delicate.
5. take 1/3 of the egg mixture to the chocolate batter, mix slightly, then pour the chocolate batter back into the rest of egg mixture and continue to stir until mixed.

6 spray some oil in a pan, pour the batter to the pan, pounding the bottom of the pan on the counter a few times to make sure there is no more air in the batter. 340F degrees, bake for 30-40 minutes. After you insert a toothpick and it comes out clean the cake is ready.

Refrigerate for one or two hours the cake is ready to eat. I want it to taste even better so I add some mousse to the leyers.

Mousse:

• 1/4 cup hot water
• 2 Tablespoons sugar free cocoa powder
• 1/4 teaspoon instant coffee
• 3/4 Cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 Tablespoon sugar

In a small bowl, dissolve instant coffee powder and cocoa powder in hot water.

Melt the chocolate until smooth in a double water boiler. Turn off the heat, let cool.

Whisk heavy cream and sugar together until hard peaks formed.

Stir in cocoa mixture in melted chocolate. Add half of the cream stir and then add the remaining cream and stir until you don’t see any white streaks. Refrigerate until you are ready to make the cake.

Cut the cake into 3 equal slices, spread the mouse evenly on the first piece of cake the stack the second piece of cake on top of it AAthen repeat it until the cake is built. Refrigerate the cake for a few hours.