Black Forest Cake with Honey Red Bean Fillings

Chef Ma made a twist on this classic German cherry-filled chocolate cake and turn it vertical layered with red bean paste filling. You'll be surprised how delicious it is!

CUISINES: German
LEVEL: EASY
SERVING: 10 People
TIME: 3 hr
INGREDIENTS:
  • oz. cake flour
  • 1 tbsp corn starch
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 10 large egg yolks
  • oz. milk
  • 2 oz. vegetable oil
  • 4⅓ oz. egg white
  • oz. sugar
  • ½ tsp cream of tartar
  • 1 cup honey and red bean mix
  • ½ cup dark chocolate
  • 2 cup whipped cream
DIRECTIONS:
Step 1
Step 1
Step 1
Preheat oven to 340°F/175 °C.
Step 2
Step 2
Step 2
Grease and flour on a flat cake pan; cover bottoms with waxed paper. Sift cake flour, corn starch, cocoa powder, and salt.
Step 3
Step 3
Step 3
In a large bow, beat the egg yolks; add milk and vegetable oil and mix well.
Step 4
Step 4
Step 4
Add the cake flour mixture.
Step 5
Step 5
Step 5
In the mixer, add the egg white, sugar, and cream of tartar. Turn on the mixer with low speed for 1 min; 4th speed option for 3 min; 7th speed option for 6 min; 4th speed option for 1 min until the egg whites form stiff, glossy peaks.
Step 6
Step 6
Step 6
Mix in the egg whites to the cake mixture with a spatula until it comes together.
Step 7
Step 7
Step 7
Turn out dough onto a surface dusted with flour, knead until dough is soft and elastic (5-10 min). Pour the cake mixture into the baking pan and bake for 15 min at 340°F.
Step 8
Step 8
Step 8
Cut the cake into 4 equal long pieces; spread the whipped cream and honey and red bean mix on each 4 layers.
Step 9
Step 9
Step 9
Refrigerate for 2 hours; top the cake with whipped cream and dark chocolate.
Step 10
Step 10
Step 10
Ready to serve.