Cooking Steps

1. 

   Step1:Beat the eggs into a bowl and put 120g of sugar in it. Beat well with a hand beater. No need to beat.

2. 

   Step2:Sift the powder and mix with the egg. Turn it over with a scraper and mix evenly.

3. 

   Step3:Melt the butter in water. If you use dark chocolate instead of cocoa powder, melt the dark chocolate and butter together. When it's warm, pour it into the batter and mix well.

4. 

   Step4:Pour the batter into a six inch (or eight inch) mold and shake it for several times to get air. Preheat the oven for about 160 ° 30 minutes.

5. 

   Step5:After baking, the cake is cooled and demoulded. After cutting the surface, it is divided into three pieces.

6. 

   Step6:Boil 75g water and 65g white sugar until sugar melts. Cool and add two spoons of rum to make rum syrup. Remove the handle of black cherry and cut into small pieces. Marinate with sugar and rum for 20 minutes (if it is canned, take out the black cherry and add a little rum)

7. 

   Step7:Whisk 300g light cream with proper amount of sugar and vanilla essence to the state of mounting. Brush syrup evenly on one piece of cake, spread a layer of cream, sprinkle a layer of pickled black cherry, and then spread a layer of cream; brush syrup on the second piece of cake, cover the first layer with syrup, spread a layer of cream, sprinkle black cherry and then spread a layer of cream; brush syrup on the top of the third piece of cake, and then brush syrup. Then spread the whole cake evenly with cream.

8. 

   Step8:Scrape out some chocolate chips with a spoon. Stick them on the side of the cake. Squeeze out cream flowers on the surface of the cake with the remaining cream. Decorate the whole black cherry and the remaining broken cherry. If the amount of chocolate chips is large, the surface can also be sprinkled with chocolate chips. If my chocolate chips are not enough, the surface will not be sprinkled. If they are sprinkled, the effect will be better.

9. 

   Step9:Finished products