1. Separate egg yolk and egg white. Add 1/3 of the fine sugar to the egg yolk, add milk and vegetable oil
2. Stir well
3. Sift in cocoa powder 1 and low-gluten flour
4. Stir it into a delicate state
5. The egg whites are sent into big hooks three times
6. First take one third of the meringue and add it to the cocoa batter
7. Pour into the remaining 2/3 of the meringue, cut and mix evenly
8. Pour into the baking tray, tap the baking tray lightly to shake out the bubbles
9. Put it in the preheated oven. Upper and lower fire at the middle level at 180 degrees for 20 minutes (depending on the temperature of your own oven)
10. The bottom of the cake on the baking tray is buckled upside down on the baking net, and the oil paper is lifted and covered on the cake body to let heat
11. 200g whipped cream plus 2g powdered sugar and 3g cocoa powder, beat until hard
12. Spread the cocoa butter on the cake body
13. Roll it up and put it in the refrigerator
14. Prepare whipped cream and chocolate
15. Chocolate melts in warm water
16. Light cream boiled
17. Pour the boiled whipped cream into the melted chocolate
18. Made ganache sauce
19. Take out the refrigerated cake body
20. Cut out two small pieces separately and join them with whipped cream
21. Pour ganache sauce on it, smooth it with a spatula, and scrape the tree pattern with a fork.
22. Decorate yourself freely
Tips:1. When pouring the chocolate sauce, put it on the grill and put a tray underneath. Put a layer of oil paper or plastic wrap at the bottom of the tray so that the chocolate sauce that falls will not be wasted.
2. For the chocolate I use cocoa butter, keep the temperature between 40-50 degrees to melt it.
3. Put the body of the cake until it is slightly warm before applying the cream, and don't put it too cold to avoid rolling
