Black Forest Cake is the well known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch soaked cherries, decorated with chocolate and more cherries.
Source: Home Cooking Adventure
Ingredient
Makes about 12 servings
Chocolate sponge cake
6 large eggs, separated
1 cup (200g) sugar
4 oz (120g) semi-weekly chocolate, melted
¼ cup (30g) unsweetened cocoa powder
A little salt
3/4 cup (95g) all-purpose flour
1 instant teaspoon (1g)
Cherry Filling
25 oz (700g) fresh black cherries
½ cup (120ml) cherry brandy (kirsch)
2 tablespoons (30ml) water
1 tablespoon (8g) cornstarch
1/2 cup (100g) sugar
Cream
2 cups (550g) whipping cream, 35% fat, chilled
3 tablespoons (24g) powdered sugar
1 teaspoon (5g) vanilla extract
Chocolate Ganache
Semi-weekly chocolate 3.5 oz (100g), cut into small pieces
⅓ cup (80g) whipped cream
1 tablespoon (15ml) cherry brandy (kirsch)
Present
Fresh black cherries
Chocolate curls
1. Cut cherries, halve and transfer to bowl. Pour cherry brandy (kirsch) over the cherries and let steep for 30 minutes to 1 hour, or even overnight.
2. Prepare the chocolate sponge cake. Preheat oven to 350F (180C). Grease an 8-inch (20cm) round pan with butter and line the bottom with parchment paper.
3. Sift flour, salt, cocoa powder and coffee into a bowl. Whip to combine. Set aside until ready to use.
4. In a large mixing bowl, beat egg whites until frothy. Add sugar gradually and continue beating until stiff peaks form.
5. Pour melted chocolate over yolks and stir to combine. Pour the chocolate yolk mixture over the whites and gently fold them in with a spatula.
6. Gradually incorporate the flour mixture.
7. Pour the batter into the prepared pan.
8. Bake for 40-45 minutes or until toothpick inserted in the center comes out clean.
9. Let the cake cool for 10 minutes and then place the cake on a rack to cool completely.
10. While the muffins are baking, prepare the cherry filling.
11. Drain the cherries and save the cherries for later use, to soak the cake layers.
12. Transfer the drained cherries to the pot, add the sugar, water, and cornstarch. Reduce heat to medium and bring to a boil. Simmer, stirring constantly for about 10 minutes until reduced and thickened.
13. Let cool completely.
14. Prepare whipped cream. Beat cream in a large bowl until soft peaks form. Add powdered sugar and vanilla extract and continue beating until stiff peaks form.
15. Assemble the cake. Divide the sponge cake into three layers. Place a layer of cake on a serving plate.
16. Soak with a third of the kirsch set aside. Spread with half whipped cream and half cherry filling.
17. Add a second cake layer, soak with another third of the kirsch, spread the remaining whipped cream and cherries on top. Finish with a third layer, poking with a toothpick if needed and soaking with the rest of the kirsch.
18. Prepare the chocolate ganache. Place the chocolate, cream and kirsch in a small saucepan, over low heat until the chocolate is completely melted.
19. Pour over the top of the cake and let some drips down the sides.
20. Refrigerate the cake at least 1 hour before serving.
21. Before serving, decorate the cake with fresh cherries and chocolate chips if desired.
