Part1. cake making 1. preheat the oven to 180 degrees Celsius; mix the flour and cocoa powder and sift and set aside; melt the butter and set aside to cool; mix the eggs and egg yolks with the sugar and whisk with an egg whip until foamy and thickened, 1-2 minutes. 2. make a pot of hot water so that the egg bowl will not touch the hot water when it sits on it, and only use the steam heat to whip it across the water. Whisk the egg batter evenly and vigorously, continuing this process until the batter is visibly thickened and the temperature is heated to 55 degrees (a little hot to the touch). Remove from the heat and continue whipping, beating evenly until the mixture is 3. Mix the dry mix into the whipped egg yolk mixture in three cuts, ending with the butter. Pour into buttered and floured molds and bake in the oven for about 20-30 minutes. Judge by poking a bamboo skewer into the center and remove with a smooth surface. Part2. Whip the cream

Refrigerate the light cream with the whisk bowl and egg whisk for 20 minutes, then take it out and it will be easier to whip. Do not beat the Black Forest chantilly too hard, but just to the extent that the lines of that about the degree, still soft state. part3.syrup

Mix sugar and water, on the fire until boiling that is off the fire, cooled down and added cherry wine. part4.assembly

1. evenly divided into three slices of the cake, the middle of the piece of the cake for the top with. 2. 2. Take one slice and place it on a cake spacer, use a brush to soak 1/3 of the syrup into the cake body, spread a layer of buttercream (about 1.5-2cm thick), put some wine-dipped cherries on it, spread some more buttercream to cover the cherries, and then arrange another slice of cake on top of it. Repeat until all three layers are assembled. 3. Using a spatula, spread the buttercream evenly over the surface of the cake, and then squeeze the flowers on the top with a star-shaped laminating spout. The chocolate can be spread on the marble/stainless steel countertops (many people may not have access to this at home, but you can also spread it on the glass countertops, but the result may not be as good, or refer to the last tip). 2. Wait until the surface becomes matte and then cut the ribbed pattern with a knife, and then use a spatula to scoop up the chocolate without waiting for the surface to harden completely, and then the chocolate will naturally curl up when you are doing this. 3.