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1. Put the butter in a basin after softening, add powdered sugar, and use a manual whisk to beat evenly in one direction until the color becomes lighter and the volume is fluffy;
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2. Add the egg liquid in 7-8 times;
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3. Use a whisk to stir until it is completely absorbed each time before adding it to the next time;
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4. Sift the low-gluten flour, cocoa powder and baking soda into the butter paste;
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5. Use a rubber spatula to mix from bottom to top to form a uniform batter;
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6. Add yogurt to the batter and continue to mix evenly;
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7. Stir evenly;
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8. Pour the mixed batter into a 6-inch round cake mold and smooth the surface with a spatula;
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9. Preheat the oven to 180 degrees, put the grill on the middle of the oven, and bake for about 50 minutes; (insert a toothpick into the cake, if there is no sticking, it means it is cooked). After the cake cools, remove the top part of the cake and cut it into three slices;
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10. Put a piece of cake on the decorating table, whip some light cream (the ratio of light cream to sugar is 100g: 10g), then spread it on the surface of the cake, smooth it with a spatula, and put in some fresh strawberry slices;
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11. Cover the second piece of cake, then continue to spread the cake with cream and add strawberries;
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12. Cover the third piece of cake;
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13. Then spread the whipped cream on the surface and around the cake, and cover it with a layer of whipped cream;
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14. Then take a large piece of dark chocolate, scrape out the chocolate chips vertically from top to bottom with the back of a small spoon, and sprinkle enough chocolate chips on the surface of the cake and around;
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15. Finally, squeeze a cream flower in the middle of the cake and put a fresh strawberry on it.
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Tips:1. This black forest cake does not use the chiffon cake method, so it is easier to make and the success rate is higher. Try it, the chocolate flavor is as fragrant;
2. If you are making eight-inch cakes, please double all the raw materials.
※For more baking, please pay attention to my public account [Ma Lin's Dim Sum Book]!
