Welcome back! Today, we have a very special dessert: Black Forest Cake! This is something that, on the outside, perhaps does not seem too outstanding, but is actually a very intricate creation. The German cake has many specifications in terms of authenticity to preserve the culture and tradition around the recipe, and so we followed it as best as we could, using the right liquor, cocoa powder, and the sort. In the end, it's quite a lot of effort, but it is a really amazing and delicious cake! Black Forest Cake Makes a 9" cake Ingredients: Crust: 180 grams cake flour 20 grams Dutch-processed cocoa powder 50 grams powdered sugar Pinch of salt 8 tablespoons (1 stick) butter, chilled and cubed 1 egg yolk 2 tablespoons heavy cream Cake (you can also refer to our Chocolate Chiffon Cake recipe): 7 egg yolks 2 tablespoons sugar 1 teaspoon vanilla 100 grams oil 80 grams milk 30 grams Dutch-processed cocoa powder (regulations say the cake should be at least 3% cocoa powder) 1 teaspoo...