Black Forest Cake
This Black Forest Cake is a decadent treat with layers of rich chocolate sponge, cherry filling, and Chantilly cream, all soaked in cherry liqueur and topped with ganache and cherries.
Ingredients
Cherry Filling:
400 g jarred cherries in juice (pitted and chopped)
250 g water or jar juice (divided)
95 g starch/flour
315 g granulated sugar
Pinch of salt
½ lemon, juiced
60 g kirsch (cherry liqueur)
1 drop purple food gel (optional)
2 drops red food gel (optional)
Simple Syrup:
125 g boiling water
105 g granulated sugar
40 g kirsch
Chocolate Sponge Cake:
150 g cake flour
50 g Dutch processed cocoa powder (sifted)
½ tsp baking powder
3 g salt
10 large eggs (room temperature and divided)
½ tsp cream of tartar
210 g caster sugar (divided)
60 g warm water (just above room temperature)
7 g vanilla extract
12 fresh cherries or maraschino cherries (for decoration)
Chantilly Cream:
375 g heavy cream (cold)
65 g powdered sugar (sifted)
375 g mascarpone cheese
7 g vanilla bean paste or vanilla extract
20 g kirsch (optional)
Decorations:
200 g chocolate curls
½ batch Chocolate Sauce
Instructions
1. Cherry Filling:
Mix Corn Starch Slurry: In a medium bowl, whisk 200 g of cherry juice (or water) with 95 g starch/flour until combined. If using water, add food color (optional) and mix.
Prepare Cherries: Chop cherries and add half to a large saucepan with 315 g sugar, cherry juice (or water), ½ lemon (juiced), and salt. Reserve the other half of the cherries. Stir and bring to a boil. Lower heat and simmer for 3 minutes.
Finish Cooking: Add the starch mixture and optional food gel. Stir until glossy and thickened. Stir for another 2 minutes. Turn off heat, add the remaining cherries and 60 g kirsch. Stir, transfer to a bowl, cover, and let cool. Can be made up to 5 days in advance.
2. Simple Syrup:
Combine 125 g boiling water and 105 g sugar in a small saucepan. Stir until sugar dissolves. Remove from heat and add 40 g kirsch. Cool completely.
3. Chocolate Sponge Cake:
Preheat Oven: Preheat to 150°C (300°F) (or 170°C/340°F for no fan). Grease only the bottom of two 20 cm (8-inch) cake tins and line with baking paper.
Combine Dry Ingredients: Whisk 150 g cake flour, 50 g cocoa powder, ½ tsp baking powder, and 3 g salt in a bowl.
Whip Egg Whites: In a large bowl, whip egg whites and ½ tsp cream of tartar until frothy. Gradually add 105 g sugar, mixing until glossy.
Whip Egg Yolks: In another bowl, whip egg yolks with the remaining 105 g sugar, 60 g warm water, and 7 g vanilla extract until pale and thick.
Fold Ingredients: Fold 1/3 of dry ingredients into egg yolk mixture. Repeat until all combined. Gently fold in meringue.
Bake: Divide batter between tins. Bake for 30 minutes or until a toothpick comes out clean. Cool in tins for 10 minutes, then transfer to a cooling rack. Once cool, trim each cake in half to create 4 layers.
4. Chantilly Cream:
Prepare Mascarpone: Stir mascarpone cheese in a large mixing bowl to soften.
Whip Cream: Add heavy cream, powdered sugar, and vanilla to the bowl. Whip on medium-high speed until stiff peaks form (about 3-4 minutes). Fold in 20 g kirsch if using.
5. Assemble and Decorate:
Assemble Cake: Place the first layer of cake on a serving plate. Brush with simple syrup. Spread ¼ cup Chantilly cream on top. Pipe a border of cream around the edges. Add 1/3 of the cherry mixture and spread evenly. Repeat layers with remaining cake, cream, and cherry filling.
Decorate: Top with chocolate sauce. Coat sides of the cake with cream. Pipe remaining cream on top. Stick chocolate curls around the sides and pipe swirls of cream on top. Garnish with cherries.
Tips:
Chill Equipment: For best results, chill your mixing bowl and beaters before making the Chantilly cream.
Cake Layers: Ensure cakes are completely cool before trimming and assembling to avoid melting the cream.
Enjoy your luscious Black Forest Cake!
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