1. Put the oil in a small pot and heat it until you see hot "ripples" on the oil surface. Turn off the heat, and pour the cocoa powder and stir well. Set aside for later use. In addition, pour 35% whipping cream into the egg beater, beat it quickly, watch it by the side, and beat it until it becomes a paste. Put it in the refrigerator or it will break. (You can put sugar or no sugar in the cream, depending on your preference~ I think it tastes better without sugar~)
2. Place 9 whole eggs and 3 egg yolks in the egg beater, then pour the sugar and salt into the eggs, beat at a fast speed for 3 minutes, and beat at a medium speed for 15 minutes, until the egg liquid turns white, then add the syrup , Hit medium speed for another 30 seconds.
3. Pour the cake powder and baking soda into the beaten egg mixture and stir well. Then pour the cocoa powder made in the first step into the egg batter. Pour the milk and stir well.
4. Spread cake paper in the prepared cake mold. The cake paper should be higher than the mold because the cake will expand. Pour the egg mixture into the cake mold. Turn on the oven and preheat at 350 degrees for 10 minutes. Put the egg mixture in the oven. Bake for 45 minutes. Take it out 10 minutes after turning off the heat, otherwise the cake will collapse and become very ugly~ (This picture is taken out immediately after baking~ The negative textbook, for reference only:))
5. Cut the cake open~ let cool~ After ensuring that the cake is really cooled, spread the prepared cream~ spread the jam of your favorite flavor (I made the cherry jam) and then cover it with a Layer cake~
6. Then spread cream on the outside and put your favorite fruit or jam. Sprinkle jelly beans or whatever~ you're done~
Tips:You can leave me a message if you have any questions~ I hope everyone will harass me~ :)
