The design was inspired by an online reference. Due to insufficient experience, the whipped cream was too soft and the refrigeration time was inadequate, resulting in a slightly rough finish. Improvements will be made next time.
Chocolate Chiffon Cake Ingredients: – Warm milk: 45g – Corn oil: 35g – Cocoa powder: 12g – Eggs: 3 – Low-gluten flour: 56g – Fine sugar: 45g Chocolate Mousse Filling Ingredients: – Whipping cream: 190g – Dark chocolate: 40g – Gelatin sheets: 8g Cherry Jam Ingredients: – Cherries: 200g – Fine sugar: 20g – Lemon juice: 5g White Chocolate Cream Ingredients: – Cream cheese: 140g – White chocolate: 60g – Whipping cream: 460g – Gelatin sheets: 6g Pink Cream Ingredients: – Whipping cream: 230g – Fine sugar: 15g – Red food coloring: half a drop Emulsify 35g corn oil, 45g warm water, and 12g cocoa powder. Mix with 56g low-gluten flour, then incorporate 3 egg yolks. Whip 3 egg whites with 45g fine sugar and fold into the yolk mixture. Pour the batter into a 15cm/6-inch removable-bottom cake pan. Bake in a preheated oven at 140°C for 10 minutes, then reduce to 125°C and bake for another 30 minutes. Invert the cake to cool and slice into three layers. Melt 40g dark chocolate and 40g whipping cream in a microwave for 40 seconds. Add 8g softened gelatin sheets while hot and mix well. Combine with 150g whipping cream. Pour into a 13cm cake ring lined with plastic wrap and a mousse collar. Refrigerate for 30 minutes to set. Cook 200g cherries, 20g sugar, and 5g lemon juice into a jam. Add 4g softened gelatin while hot, mix, and let cool. Once the chocolate mousse is set, pour in 80g cherry jam and refrigerate for 10 minutes. Line a 15cm cake ring with plastic wrap and a mousse collar. Place one layer of chocolate cake inside. Whip 140g softened cream cheese lightly. Melt 60g white chocolate and 30g whipping cream in a microwave for 40 seconds, then mix. Combine with 420g whipping cream (whipped to 50% stiffness) and the cream cheese to yield approximately 660g of white chocolate cream. Drizzle 50g of white chocolate cream over the cake layer and refrigerate for 10 minutes. Place the set chocolate mousse (removed from the mold and collar) on the cream. Drizzle white chocolate cream around the edges and refrigerate for 30 minutes. Heat 30g cherry juice from the jam and mix with 6g softened gelatin. Combine with about 200g white chocolate cream to make approximately 235g of cherry mousse mixture. Pour into another lined 13cm cake ring with a collar and refrigerate for 30 minutes. Place the second cake layer on the set white cream in the 15cm ring. Drizzle 50g white chocolate cream and add the set cherry mousse. Drizzle the remaining 150g white chocolate cream around the edges, cover with the third cake layer, and refrigerate for 30 minutes. Coat the cake with pink cream (230g whipped cream, 15g fine sugar, and half a drop of red food coloring). Refrigerate for 2 hours to set. Decorate the top with piped pink cream, cherries, and pink chocolate. The overall appearance is acceptable. The original method aimed for a visually appealing and flavorful cake, but I only achieved the latter due to the soft cream, which made the cake less refined. The method and approach are correct, and improvements can be made next time.
