Homemade Black Forest Cake Recipe

If you apply sakura peach alcohol to each slice of the cake base, it would be more authentic.For children or those who dislike alcohol flavor like me, doing it this way is very delicious. Ingredients:Main ingredients:Eggs: 4 pieces, Milk: 80ml, Black chocolate: 10g,

　　Corn oil: 35g, Low-gluten flour: 65g, cocoa powder: 35g, sugar: 70g, a few drops of vanilla extract, black cherries in syrup:,

　　Mascarpone cream: 500ml, powdered sugar: 20g, chocolate chips:, Steps:1. In a small pot, add oil, chocolate, milk, and 20g of sugar, heat until melted. 2.Separate the egg yolks from the whites, sift the low-gluten flour and cocoa powder. 3. Mix the heated mixture with the flours, then gradually add the egg yolks, stirring well.4. Stir until smooth. Do not overmix.5. Whip the egg whites, adding the remaining 50g of sugar in three portions.Add the first portion when there are coarse bubbles. 6. Add the second portion when fine bubbles appear.7. Continue whipping until fine, creamy peaks form and you can hold a small peak with the beater.Do not overwhip. 8. Gently fold in one-third of the whipped egg whites into the yolk mixture.9. Pour this back into the remaining egg whites, fold quickly but gently until no white streaks are visible.10. Pour the batter into a mold lined with parchment paper from a high place to release any air bubbles. 11. Bake in a preheated oven at 165 degrees for about 35 minutes, then reduce heat to 150 degrees and bake for another 15 minutes.

12. Once done, turn the cake out immediately and let it cool upside down.

13. Cut the cake into three layers.

14. Whip the mascarpone cream with 20g of powdered sugar.15. Drain excess water from the black cherries and roughly chop them, keeping 8 whole for decoration.16. Assemble the cake: place a layer of cake at the bottom, spread a thick layer of cream on it, then add a layer of cherries. Slightly press the second layer of cake, repeat until all layers are used up and cover the exterior with cream.

Try to make it smooth.

17. Decorate the sides and center with chocolate chips.18. Pipe 8 cream flowers, then place cherries on top.

19. Check the cut appearance of the cake. Tip:

The cake should be turned out immediately after baking to cool upside down.

A cold surface will help in whipping cream. Adding powdered sugar helps stabilize the cream for piping.

Do not touch chocolate chips with bare hands as they may melt.

Gently fold the remaining meringue back into it, cutting and folding quickly until you can no longer see white.

Pour from a height into the mold lined with parchment paper on the bottom. Tap lightly a few times to release large air bubbles.

Preheat the oven before placing the cake inside.165 degrees for 35 minutes, then 150 degrees for 15 more minutes. Remove from the oven and immediately invert to cool.

Cut into three slices.

Whip 20g of sugar powder into the whipped cream.

Strain the black cherries well and cut them into small pieces.

Set aside 8 prettier ones for decoration on top. Assemble the cake: place a layer of cake at the bottom, spread a thick layer of cream, then add a layer of cherries.

Place the second cake slice slightly pressing it down and repeat the process. Continue until all three layers are in place, then smooth the cream on the exterior surface.

Ensure it is as flat and smooth as possible. Decorate the sides and center with chocolate shavings.

Pipe 8 rosettes of cream and top with cherries to finish.

Inspect the cut side for a perfect result.

The cake should be inverted to cool after baking.

Tip: Placing ice underneath the bowl while whipping cream makes it easier.

Adding sugar powder to the whipped cream enhances its stability, making it better for piping. Avoid handling chocolate shavings with bare hands as they will melt. Adding powdered sugar makes the cream more stable for piping. Do not handle chocolate chips with your hands; they will melt.