Chocolate Cherry Cake Recipe

Separated egg yolks

Place the separated egg whites in a clean, oil-free, and water-free container.

Add milk and corn oil to the egg yolks and whisk until fully combined.

Sift in the cake flour and cocoa powder, and mix in a Z-shaped motion until well combined. ♥ Do not overmix to avoid developing gluten!

An electric egg beater can be used to beat egg whites at high speed to create large bubbles.

Add all the sugar and continue beating at high speed until it reaches the consistency shown in the picture, then switch to low speed and beat for another half minute.

Simply mix the egg yolk mixture and the meringue until smooth. Do not overmix or stir for too long, as this can cause the mixture to deflate.

Pour the cake batter into a 28-inch baking pan lined with parchment paper, smooth the surface, and tap the pan to release any large air bubbles.

Forward rolls: Preheat oven to 150°C (300°F) with both top and bottom heat. Bake on the middle rack for 30 minutes, then increase top heat to 160°C (325°F) and continue baking for 8-10 minutes. Reverse rolls: Preheat oven to 150°C (300°F) with both top and bottom heat. Bake on the middle rack for 35-38 minutes. ♥Adjust time and temperature according to your oven!

Tap the baked cake slices to release the hot air, remove the parchment paper, and let them cool.

Cut the cake slice into two pieces

Cut off the irregular edges

Take a slice of cake

Spread a layer of jam

Pour the heavy cream into a clean, dry container, add sugar and cocoa powder. ♥ Add sugar at 7%~10% of the amount of heavy cream. I added cocoa powder however I liked; just add it according to your personal taste.

Whip until it reaches the consistency shown in the picture, suitable for piping.

Spread a layer of chocolate cream

Cover with another slice of cake and spread a layer of jam in the middle of the cake slice.

Pipe a ring of butter flowers around the perimeter.

Place cherries (or other fruits of your choice) in the center.

Sprinkle a layer of moisture-resistant powdered sugar