1, cake material: 220g, low-gluten flour10g, fine sugar100g, 50g of salad oil, 50g of milk, 20g of cocoa powder, decorative materials: appropriate amount, several maple leaves, 30g of walnuts and coffee cream stuffing.

2, cake practice: separate the egg white and egg yolk, only take the egg yolk and add 40 grams of fine sugar to send.

3. Add the salad oil into practice 1 and mix well, then add the milk and mix well.

4. Sift the low-gluten flour and cocoa powder together, and then add them into practice 2 and mix well.

5. Beat the protein in method 1 with an egg beater at medium speed until it turns white, and then add 60 grams of fine sugar and beat until it is dry and wet.

6. Take the 1/3 material in Method 4 and mix it evenly with the material in Method 3, then add the remaining 2/3 material in Method 4 and mix it evenly.

7. Pour the dough into a circular baking mold, bake it at the lower layer of the oven at 180℃ for about 30 minutes, take it out, cool it and demould it.

8. Decoration practice: Roast the walnuts, add them into the coffee cream filling, and mix well to become the coffee walnut cream filling.

9. Cut the cake body into three pieces with a knife, take one of the cakes, spread a layer of coffee walnut cream stuffing, and then stack the other cake body, and repeat the above method until all three cakes are used up.

10. Mix chocolate and cream together by heating in water to form chocolate sauce. When the temperature is slightly cool, pour it on the outer layer of the cake with stuffing. When the chocolate sauce cools, put some maple leaves on the cake, sprinkle with powdered sugar, and then take out the maple leaves.