[method]
Cake body practice:
1. After separating the egg white from the egg yolk, take only the egg yolk and add 50 grams of fine sugar and salt.
2. Add the salad oil to the method 1 and mix well, and continue to add the milk to the mixture.
3. After sifting the cocoa powder into warm water and mixing, pour into the method 2, and then add the low-gluten flour, baking powder and baking soda after sieving.
4. The protein in the method 1 was beaten to a whitish at a medium speed with an egg beater, and then 70 g of fine granulated sugar was added to hard foaming for use.
5. First, take 1/3 of the material in the method 4 and the material of the method 3 and mix well, and then add the remaining 2/3 materials in the method 4 in portions and mix well.
6. Pour the batter of the method 5 into a round baking mold, and then bake it in the lower layer of the oven at a temperature of 180 ° C for about 40 minutes, then take it out and let it cool off.
Decoration practice:
1. Cut the cake into three pieces with a knife, take one of the cakes, apply a layer of whipped cream, and then spread the black cherries as a filling, then stack another cake. And repeat the above method until all 3 pieces of cake are used up.
2. Apply the whipped cream on average to the outer layer of the stuffed cake in Practice 1, and then spread the chocolate rice along the periphery of the cake and use it around the bottom of the cake. The flower mouth is squeezing a circle of shell flowers.
3. Finally, sprinkle chocolate crumbs on the surface of the cake, then place the red cherry as an embellishment, and sprinkle with a little powdered sugar to decorate.