Cooking Steps

1. 

   Step1:Preheat the oven to 180 degrees. Lay the baking paper on the bottom of three 20 cm wide cake cans. Boil water. Put the butter and 75 grams of dark chocolate in a small saucepan. Heat gently. Stir until melted.

2. 

   Step2:Mix the flour, sugar, cocoa powder, soda powder and a little salt. Beat the eggs and buttermilk well. Mix the chocolate mixture melted in step 1 with the egg and buttermilk, then add the above flour ingredients. Add 100ml boiling water, and then mix with the electric mixer until well mixed.

3. 

   Step3:Pour the mixture evenly into three cupcakes. Bake in the oven for 25 minutes. If they are on different shelves, bake for 20 minutes. Use chopsticks to test the degree of completion - insert, take out, clean chopsticks.

4. 

   Step4:Take the cake out of the oven. Sprinkle two tablespoons of cherry juice on three cakes. Cool the cake.

5. 

   Step5:Mix the canned cherries and cherry sauce. Heat 200ml double fat cream on a small saucepan. Heat to slightly below boiling point. Stir in remaining dark chocolate until melted. Set aside.

6. 

   Step6:When the cake cools, mix the remaining cream with the powdered sugar. Then mix it in the blender at high speed until it becomes whipped cream. Spread the whipped cream on two cakes. Then spread the cherry jam mixture on each cake. Two layers of cake are stacked up and down. Put the chocolate cream of step 5 on the third cake. Put it on the top of the cake. Put some fresh cherries on the chocolate cake.