Chocolate Cherry Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Chocolate Cherry Cake

Prepare the ingredients. Cake ingredients: 4 eggs, 70g low-gluten flour, 15g cocoa powder, 40ml corn oil, 40ml milk, 80g granulated sugar, a little lemon juice. Cream filling: 200ml whipping cream, 10g granulated sugar, 60g cherries. Chocolate topping: 30g dark chocolate, 30ml whipping cream, 5g butter.

Separate the egg whites and yolks.

Add 20g sugar to the egg yolks, then beat with an egg beater until the sugar melts, gradually add milk and corn oil in three portions, mix well.

Sift in cocoa powder and flour.

Gently fold with a rubber spatula. Also, preheat the oven at this time. Preheat at 180 degrees Celsius.

Beat the egg whites until stiff peaks form.

Add one-third of the egg whites to the batter and fold gently.

Add the remaining egg whites in two additions, folding gently each time.

Line the baking pan with parchment paper, then pour the cake batter into it. Tap the pan to remove air bubbles.

Place the baking pan in the oven, bake at 175 degrees Celsius for 20 minutes.

Once the cake is baked, remove it from the oven, invert it onto a new piece of parchment paper, peel off the top paper, and let the cake cool.

Pit and chop the cherries at this time for later use.

Cut the cake into small rounds using a mold for later use.

Whip the cream with sugar until stiff peaks form.

Transfer the whipped cream to a piping bag with a small tip for later use.

Take a piece of cut cake and pipe the cream on top.

Add a layer of cherries on top.

Pipe another layer of cream on the cherries, then place another piece of cake on top. Repeat the process for another layer. Finally, smooth the cream on the cake with a spatula, then refrigerate the cake in the fridge.

Heat the dark chocolate, cream, and butter together until melted, then let it cool.

Spread a layer of chocolate on the top of the cake, then garnish with a cherry.