black forest cake

Chocolate cake base:	Corn oil 40g
Sugar-free pure cocoa powder 15g	Eggs 5
Milk 55 grams	Low gluten flour 50 grams
White sugar 40g	Chocolate Chantilly Cream:
Pure cocoa butter chocolate 30g	Light cream 50 grams
Gelatin tablets 2.5 grams	Light cream 150g
White sugar 30g	Decorative materials:
Pure cocoa butter chocolate chips Appropriate amount

Black forest cake recipe

Step 1

Make the chocolate cake roll first. Mix the cocoa powder and oil evenly first so that the cocoa powder can blend better.

Step 2

Separate the egg white and yolk first, thenMix yellow and milk evenly

Step 3

Sift and add low flour and mix well

Step 4

Pour in the cocoa butter and mix evenly. If the batter feels lumpy here, you can sift it and it will become smooth.

Step 5

Beat the egg whites with sugar until they are in peak form.

Step 6

Pour into the cocoa batter and mix evenly

Step 7

Pour into a 28*28 cake pan, preheat the oven in advance, bake at 160 degrees for 28 minutes and 150 degrees for 28 minutes.

Step 8

Next, make the chocolate chantilly cream: melt the chocolate over water

Step 9

Add light cream and mix well

Step 10

Add softened gelatine sheets and mix well.

Step 11

Remove the hot water below, add light cream and mix evenly, cover with plastic wrap, and store in the refrigerator for more than 4 hours or overnight.

Step 12

Beat the refrigerated chocolate whipped cream with sugar until it reaches a peak.

Step 13

Baked cake cut into eight pieces

Step 14

Squeeze on the Chantilly cream, stack them in groups of three, and refrigerate for 2 hours to set.

Step 15

Cut the cake in half and spread Chantilly cream on top

Step 16

Decorate with chocolate chips Black forest cake cooking tips

Chantilly cream can be made to taste as you like