dailydelicious thai: Black forest Chiffon

Came again with the drunken cake, haha.

Black Forest is one of my favorite cakes. maybe because This is the perfect cake in terms of taste. Because everything that is arranged is something we like, hehe.

Chocolate, cream, cherry and Kirsh and the last one is my favourite.

So I made all kinds of cakes, roll cakes, cupcakes, and today I want to serve them in the form of a chiffon cake.

by our chiffon cake This is rich chocolate chiffon. Because I added melted chocolate ^^

Pook cuts the cream without covering the sides. (because it's cute), but there are drawbacks to cutting the cake like this. If you keep it in the refrigerator for more than 2 days, the cake may dry out. which, if afraid of drying, sprinkle with syrup (or 555 liquor) to add juiciness to the cake.

for the cherries If you like it drunk After removing it from the syrup pour Kirsh over it, delicious. But if anyone is afraid, it will be overkill. Just follow the recipe and it's delicious.

Black forest chiffon

Makes a 15 cm cake

brown chiffon

40g ………………… dark chocolate
30g ………………… milk

40g ………………… egg yolk

10g ……………… Sugar (A)

1/8 tsp …………… salt

18g ……………………… rice bran oil

25 grams ………………… cake flour

10g …………………………. cocoa powder

80 grams ………………… egg whites

1/8 tsp …………… Cream of Tartar

35g ………………….. Sugar (B)

Chocolate Ganache
40g ………………… whipped cream

30g ………………… dark chocolate

whipped cream

Preheat oven to 180℃.

Prepare a 15 cm chiffon mold.

Melt the chocolate in the microwave (600w) for 1:30 minutes.

Pour in milk and mix well.

Whisk the egg yolks with granulated sugar (A) until well blended.

Pour in the oil gradually and mix well.

Pour the chocolate and milk mixture into it.

mix well

Sift flour and cocoa powder into it.

mix well

Beat the egg whites and cream of tartar until frothy, add the sugar (B) little by little.

to the top

Add 1/3 of the meringue and mix thoroughly.

Fold the remaining meringue in 2 separate turns.

until well mixed

Pour the resulting dough into the mold.

Use a wooden skewer in the mold. so that the cake is flat and the big air bubbles are gone

Bake in preheated oven at 180℃ for 25-30 minutes.

Remove from oven.

Turn the mold over and let it cool completely.

Heat whipping cream in the microwave (600w) for 40 seconds.

Pour into the chocolate bowl, stir until smooth.

Set aside to cool completely, place in the refrigerator for 20 minutes.

Remove the cherries from the syrup.

Remove the cake from the mold and slide the cake into 3 equal parts.

Whip whipped cream with icing sugar and Kirsh liqueur (if using).

Spread whipped cream over the cake. and put the cherries

On top of the chocolate ganache, do the same thing until the end

Garnished with dark chocolate and gold.

Ready to serve!

Black forest chiffon