Chiffon version of the Black Forest cake blank (6 inches)

Raw materials;

3 eggs, egg yolks and egg whites separated

Corn oil 35 grams

Milk 40 grams

Low-gluten flour 50 grams

Corn starch 5 grams

Cocoa powder 5 grams

Steps:

1

Preheat the oven about 150 degrees in advance, each oven temperament is different, the specific temperature according to their own home oven to master. The egg yolks and egg whites are separated, and the powder and liquid are weighed separately and put into containers for all kinds of preparations.

2

First, mix the corn oil and cocoa powder, cocoa powder added directly to the batter, there will be small particles can not be melted. First use the oil to emulsify it, then add the milk to the mix and stir well, heat until slightly hot when the flour, cornstarch pour in, stir well. This step we call scalding method, scalding method makes the cake softer and more elastic. After the batter is mixed well, add the egg yolks and mix well, follow the steps of this method of Maruko's mom to operate, we can easily mix a uniform and delicate egg yolk paste.

3

Separate the egg whites from the yolks, whip the egg whites with a whisk, and add the sugar in three batches. The whipped meringue is fine and glossy, firm with small upright triangles.

4

Mix the whipped meringue with the egg yolks, remembering to toss or cut. The yolks will be glossy and gently flowing. Put it into the mold, drop it twice, put it into the oven and bake it for about 35 minutes, then drop it twice and invert it onto a cooling rack.

5

Whip the thoroughly cooled chocolate cream with the fresh cream B, and whip it until it reaches 8 parts. Then brush all the sliced cake slices with cherry liquor, then spread each slice with a layer of chocolate buttercream, and then spread with wine-dipped cherries, cover the cake slices, repeat twice, assemble the three cake slices, buttercream the whole surface of the cake, dip in chocolate shavings, and decorate with cherries on the surface, and a beautiful Black Forest Cake is ready!

6

Chocolate chips

Melt the chocolate in hot water, don't let the water temperature be too high, not more than 60 degrees, to prevent the chocolate from separating from the water and oil. The melted chocolate is poured into a square plate to cool, after cooling with a spatula or spoon back and forth scraping, you can scrape out beautiful chocolate chips. You can also add a small amount of water to adjust the softness of the chocolate.

Tips

1

After the chocolate and cream are melted, be sure to refrigerate overnight with plastic wrap on the sides, the reason for refrigerating on the sides is to prevent the cream from forming a crust on the surface, and the reason for refrigerating overnight is to allow the cream to cool down completely, and if you don't cool down in place before you whip the cream in a hurry, the cream can easily turn into a crumbly mess, which will separate the oil from the water.

2

After the chocolate chips have been scraped, don't touch them directly with your hands, as the hand temperature will melt them. The correct way is to use a soft scraper to shovel a portion of the chocolate shavings towards the cake to pile them up, and the excess will naturally fall down and just be followed by a plate. Repeat this until the entire cake is covered in chocolate chips.

3

This is a great way to make a beautiful Black Forest Cake, and it's a great way to make your cake look great!