Black Forest Cake
by zeychou
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Mix low-gluten flour, cocoa powder, and baking powder evenly.
2. Take a large bowl, add 120 grams of sugar and eggs, sift into the mixed flour, and mix well.
3. Add milk and butter that has softened at room temperature and continue to mix well.
4. Pour the mixed batter into a 6-inch cake mold and pat a few times to expel bubbles.
5. Preheat the oven to 175 degrees, bake for about 30 to 40 minutes, until the toothpick is inserted and pulled out. After baking, let cool and set aside.
6. Cut the cherries in half, pour in the cherry wine, let it stand for about 30 minutes, take out the cherries and drain, and save the wine juice for later use.
7. Add 30 grams of sugar to the heavy cream, beat it, and refrigerate for later use.
8. Cut the cake into three evenly thick slices.
9. Take a piece of cake base, brush with cream, cover with cherries, then brush with a layer of cream, and cover with a slice of cake.
10. Use the same method to stack the three pieces of cake base on top of each other.
11. Brush the outside with a layer of cream.
12. Break the chocolate into pieces, heat it over water to melt, and stir appropriately.
13. After letting it cool into a solid, use a planer to cut into small pieces.
14. Take a flower-shaped piping mouth and fill the piping bag with cream.
15. Frame the cake with cream flowers.
16. Just put cherries on the cream flower.
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