Black Forest Cake

Overview

The reason why the Black Forest cake is called Black Forest is not because it contains cocoa powder and dark chocolate chips, but because it is synonymous with cherries. Therefore, in the season when cherries are abundant, let us also re-understand the Black Forest and experience the rich cherry cream cake.

Tags

• baking
• cherry
• cocoa powder
• cream sugar
• egg
• low gluten flour
• use fine sugar for egg whites
• use fine sugar for egg yolks
• whipping cream
• dark chocolate
• milk
• powdered sugar
• vegetable oil

Ingredients

Steps

1. 1 First prepare the ingredients for the chiffon cake

   

2. 2 Separate the egg yolks and egg whites. The egg whites must be placed in a basin that is oil-free and water-free. Do not mix the egg yolks into the egg whites, otherwise it will be difficult to whip.

   

3. 3 Add 10 grams of fine sugar to 3 egg yolks and stir evenly, add milk and vegetable oil, and stir evenly

   

4. 4 Add sifted cocoa powder and cake flour

   

5. 5 Use a rubber spatula to stir until smooth and no lumps. Set aside.

   

6. 6 Beat the egg whites with an electric egg beater and add 30 grams of fine sugar in 3 batches

   

7. 7 Beat until there are dry peaks with straight peaks when you lift the whisk, about 1-2 minutes

   

8. 8 Add the beaten egg whites to the egg yolk paste in 2-3 batches, and gently stir from bottom to top. You can stir left and right, do not stir in circles, otherwise it will defoaming.

   

9. 9 Pour the mixed liquid into a 6-inch round cake mold, shake it gently a few times to release the air

   

10. 10 After preheating the oven, bake at 170 degrees up and down for 30-35 minutes (depending on the oven conditions, my oven has 6 tubes and 30 minutes is enough)

    

11. 11 After baking, invert the mold and remove from the mold after cooling completely

    

12. 12 Cut the cake base into 3 pieces on average. The top piece is usually used as the middle layer of the cake because it is uneven. You can also cut the protruding part flat and use it. The bottom piece is the smoothest and is generally used as the top layer of the cake. I only used 2 tablets this time.

    

13. 13 After refrigerating the cream for more than 12 hours, pour it into a water-free container, add 30 grams of fine sugar, and beat with an electric egg beater. Because cream is easy to whip at low temperatures, I usually put ice water under the container to whip.

    

14. 14 Leave part of the cherry intact, remove the pit and cut the rest in half

    

15. 15 Take a piece of chiffon cake and spread it with whipped cream

    

16. 16 Place the cut black cherries on top and smooth with butter

    

17. 17 Cover with the second cake piece, press it tightly, and spread butter evenly on the top layer and all sides

    

18. 18 Hold the Dove dark chocolate in your hand through the bag, and use a fruit knife to sharpen many small pieces like a pencil. The chocolate chips on the top of the cake can be shaved off directly, and a spatula can be used to stick the chocolate chips on the sides. Don't use your hands. In summer, chocolate can easily melt and stick together when it comes into contact with your hands.

    

19. 19 Use a sieve to sift a small amount of powdered sugar over the chocolate chips. Put the buttercream into a piping tip. Decorate flowers on chocolate chips

    

20. 20 Top the flowers with fresh cherries. Done.