Black Forest Cake For Beginner With Super Fluffy Chocolate Cake

Kali ini saya akan kongsikan salah satu kek kegemaran kami iaitu kek black forest. Kek yang elegan dengan hiasan yang simple ni mewah dengan rasa coklat dan ceri. Untuk kek coklatnya, saya gunakan kek chiffon coklat yang sangat lembut dan gebu. Kek ini lebih sedap dinikmati dingin selepas 1 hari.
Selamat mencuba!

KEK COKLAT: (SEMUA BAHAN PADA SUHU BILIK)
Tepung gandum 3/4 cawan & 2 sudu besar | 113 gram
Serbuk koko 4 sudu besar | 20 gram
Tepung jagung 1 sudu besar | 8 gram
Serbuk penaik 1 sudu teh | 3 gram
Garam 1/4 sudu teh | 1 gram
AYAK SEMUA BAHAN DI ATAS SEBANYAK 3X

Adunan kuning telur:
5 biji kuning telur gred A
Gula kastor/gula pasir halus 1/4 cawan | 50 gram
1 sudu teh esen vanila
Susu segar/susu penuh krim 1/3 cawan | 80 ml
Minyak jagung 1/4 cawan | 60 ml
Campuran tepung yang telah diayak

Meringue:
5 biji putih telur gred A
Cream of tartar/jus lemon 1 sudu teh | 3 gram
Gula kastor/gula pasir halus 1/3 cawan | 70 gram

Krim Frosting:
Krim putar bukan tenusu (dingin) 3 & 1/2 cawan | 725 gram (kalau x suka banyak krim guna 2 & 1/2 cawan sahaja)
1 sudu teh esen vanila
Gula icing 1/3 cawan | 50 gram

Hiasan:
Parutan coklat masakan gelap secukupnya (anggaran 100 gram)
Hirisan coklat secukupnya
Ceri segar secukupnya
Ceri dalam sirap (439 gram)

UNTUK MENDAPATKAN RESEPI INTI CERI, KLIK DI SINI:
https://thelynalina.blogspot.com/2018...

SUHU MEMBAKAR: 160℃ | 320℉ selama 50 ke 60 minit, api atas bawah, rak kedua dari bawah sehingga cake tester/lidi sate bersih bila dicucuk di tengah kek. Panaskan ketuhar 10 minit sebelum membakar kek.

SAIZ LOYANG : 8“

Tips:
1. Jangan oles loyang dengan mentega/minyak
2. Jangan gunakan loyang anti lekat
3. Pastikan kek disejukkan dengan cara telangkupkan loyang supaya bahagian atasnya berada di bawah di atas redai.
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[ENGLISH]
In this video, I'm going to share one of our favorite cake, which is black forest cake. This cake is magnificent and luxuriously decorated with chocolate shavings and fresh cherries. I used super fluffy and soft chocolate chiffon cake to make the black forest cake. This cake is best to be enjoyed chilled, on the next day.
Happy baking & please enjoy watching my video!

INGREDIENTS: (ALL ARE TO BE AT ROOM TEMPERATURE)
All purpose flour 3/4 cup & 2 tbsp | 113 grams
Cocoa powder 4 tbsp | 20 grams
Corn flour 1 tbsp | 8 grams
Baking powder 1 tsp | 3 grams
Salt 1/4 tsp | 1 gram
*Sift together the above ingredients for 3x

Yolk batter:
5 large yolks
Caster sugar/fine granulated sugar 1/4 cup | 50 grams
1 tsp of vanilla essence
Fresh milk/full cream milk 1/3 cup | 80 ml
Corn oil 1/4 cup | 60 ml
Sifted flour mixture

Meringue:
5 large egg whites
Cream of tartar 1 tsp | 3 grams
Caster sugar/fine granulated sugar 1/3 cup | 70 grams

Whipped Cream Frosting:
Non-dairy whipping cream (chilled) 3 & 1/2 cups | 725 grams (to make thinner cream layer, use 2 & 1/2 cup of cream only)
1 tsp of vanilla essence
Powdered sugar 1/3 cup | 50 grams

Decorations:
Grated dark cooking chocolate (about 100 grams)
Chocolate shavings as needed
Fresh cherries
Pitted cherries in syrup (1 can - 439 grams)

CLICK HERE FOR CHERRY FILLING RECIPE:
https://thelynalina.blogspot.com/2018...

BAKING TEMPERATURE : 160℃ | 320℉ for 50 to 60 minutes, until inserted cake tester/bamboo skewer at the center comes out clean. Use top & bottom heat and bake at second from below rack. preheat oven 10 minutes before baking.

BAKING PAN SIZE : 8"

Tips:
1. Do not grease the pan.
2. Do not use a non- stick baking pan.
3. Invert the cake upside down on a wire rack to cool
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