Rose Black Forest Cake

There is no need to beat the eggs and sugar until the sugar is completely melted

Beaten egg liquid

Mix cake flour, cocoa powder and baking powder evenly

Pour the mixed flour into the egg mixture and stir evenly

Then add milk and melted butter and mix well

Pour into the mold, preheat the oven, and bake at 170 degrees for about 37 minutes

After baking, let cool and then unmold

Cut into 3 pieces and set aside

Whipping cream➕Powdered sugar

Whipped cream, set aside

Whipped sweet cream (no need for ➕powdered sugar) set aside

Rum syrup: add sugar to boiling water, wait until the sugar dissolves, let cool, add rum and stir evenly, set aside

Melt the chocolate over water, put it on a plate and smooth it out, then put it in the refrigerator for more than ten minutes until it becomes hard, and set aside

Take out the refrigerated chocolate and use a knife and spoon to scrape up the chocolate chips and set aside

Shaved chocolate chips

Take a piece of cake base and brush it evenly with rum syrup

Spread a layer of light cream and sprinkle chopped cherries on top of the cream (it is recommended to use canned cherries, which taste much better than fresh fruit)

Take another piece of cake and brush one side with rum syrup to cover it, then repeat step 17

Spread light cream on the top of the cake and sweet cream on the sides (sweet cream will not become thin easily and avoid dripping down)

Open the rose

Paste rose petals

Sprinkle the prepared chocolate chips on the surface of the cake, cut half of the mango into thin slices and arrange it into a flower shape, garnish with a cherry in the middle, garnish with rose petals around it, decorate with some cream on the petals, and you're done

Side view of finished product

Overview

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Ingredients

Steps