2 LAYER BLACK FOREST CAKE
By Simbooker on the 30th September 2019
Files & Tags: recipes, index, desserts, plantains and fruits
Rich and decadent Black Forest Gateau with Morello cherries, chocolate shavings, and a fruity cocoa dripping. Maybe the best cake ever.
I'll be frank, you'll never get me to slice a cake in more than 2 layers. I'm a simple baker and cake maker. I never do anything that is too complicated or past anyone's capabilities.
It's important to mention that there are as many versions of this cake as the people who make it.There will always be a debate about authenticity, and yet there are so many different varieties.
This cake is perfect for special celebrations, family gatherings, or the upcoming holidays. However it has a short shelf life so consume within 3 days and keep stored in the fridge.
BLACK FOREST CAKE RECIPE
THE CAKE INGREDIENTS
The Wet Ingredients
1 stick of butter, 110 grams of a dark chocolate bar, 5 eggs, 2 tsp of Vanilla
The Dry Ingredients
3 cups of cake/sponge flour, 1 + 1/2 cups of caster sugar,
1/2 tsp cinnamon, only add baking powder if the flour does not already contain raising agents
1 stick of butter, 110 grams of a dark chocolate bar, 5 eggs, 2 tsp of Vanilla
The Dry Ingredients
3 cups of cake/sponge flour, 1 + 1/2 cups of caster sugar,
1/2 tsp cinnamon, only add baking powder if the flour does not already contain raising agents
THE FILLING & TOPPING
213 grams of Morello/black cherries in light syrup, 1/2 cup sugar, add 2 tbs of the butter and chocolate mixture to the cherries and sauce, 5 tbs of redcurrant jelly/jam as a thickener. Shavings of dark chocolate.
THE ICING
I purchase icing cream because it saves time and effort. To this I add 3/4 cup of whipped cream, 1 stick of semi-melted butter, and 2 more tsp of Vanilla extract, and 1/2 cup of icing sugar. I combine and mix all of these ingredients together before folding these combined ingredients into the icing cream. I do not over-mix otherwise the icing would not be effective.
I purchase icing cream because it saves time and effort. To this I add 3/4 cup of whipped cream, 1 stick of semi-melted butter, and 2 more tsp of Vanilla extract, and 1/2 cup of icing sugar. I combine and mix all of these ingredients together before folding these combined ingredients into the icing cream. I do not over-mix otherwise the icing would not be effective.
HOW I MADE IT
Step 1:
Preheat your oven to 175C
In a heat proof bowl melt the butter and the chocolate over simmering heat. Place the bowl over a water filled pot, the post must be filled at least halfway and the temperature of the stove must be on high.
Break the chocolate up into pieces so that it melts quickly. Use a whisk to stir butter and chocolate as it melts. Once the mixture is nice and smooth set aside and reserve 2 tbs of this mixture for later.
Step 2:
In a mixing bowl whisk the 5 eggs until pale and smooth, and then add the Vanilla and mix in. Then pour the eggs slowly into the butter and chocolate mixer but whisk vigorously as you add the egg mixture to prevent curdling and cooking the eggs.
Step 3
In another mixing bowl add the flour, the sugar and the cinnamon and mix together so all the ingredients are incorporated. Incorporate the wet ingredients with the dry by pouring the butter, chocolate and egg mixture into the flour. fold the wet ingredients into the dry making sure the cake is thoroughly combined. A thick well combined batter will bake evenly. However If the batter is too dry and you feel the need to loosen the batter, add milk little by little, until you achieve the desired consistency.
Pour the batter into a lightly buttered or sprayed spring form pan, smooth over the top and bake for approximately 35-50 minutes, because baking time very much depends on your oven and ovens vary greatly. Check only after 30 minutes if it's done and a stick comes out clean, remove the cake from the oven if it has finished baking. Leave the cake to cool for at least 1 hour on a wire rack. After the cake has cooled slice the cake in half and set aside on a wire rack.
To make the filling and the topping strain the cherries into a colander over a bowl that will catch the sauce. Set the cherries aside. Place the sauce from the cherries into a saucepan and add the sugar. Melt and stir the sugar into the sauce over medium high heat. Once the sugar has melted and blended, make an effort to thicken this sauce by adding 5 tbs of redcurrant jelly/jam and reduce to thicken. The sauce needs to be pourable but thick and sticky. Remove pan from the stove and add the 2 tbs of reserved butter and chocolate mixture. Mix this into the sauce so it blends in evenly. Once the sauce has cooled add the cherries and gently stir, so the cherries do not break.
Preheat your oven to 175C
In a heat proof bowl melt the butter and the chocolate over simmering heat. Place the bowl over a water filled pot, the post must be filled at least halfway and the temperature of the stove must be on high.
Break the chocolate up into pieces so that it melts quickly. Use a whisk to stir butter and chocolate as it melts. Once the mixture is nice and smooth set aside and reserve 2 tbs of this mixture for later.
Step 2:
In a mixing bowl whisk the 5 eggs until pale and smooth, and then add the Vanilla and mix in. Then pour the eggs slowly into the butter and chocolate mixer but whisk vigorously as you add the egg mixture to prevent curdling and cooking the eggs.
Step 3
In another mixing bowl add the flour, the sugar and the cinnamon and mix together so all the ingredients are incorporated. Incorporate the wet ingredients with the dry by pouring the butter, chocolate and egg mixture into the flour. fold the wet ingredients into the dry making sure the cake is thoroughly combined. A thick well combined batter will bake evenly. However If the batter is too dry and you feel the need to loosen the batter, add milk little by little, until you achieve the desired consistency.
Pour the batter into a lightly buttered or sprayed spring form pan, smooth over the top and bake for approximately 35-50 minutes, because baking time very much depends on your oven and ovens vary greatly. Check only after 30 minutes if it's done and a stick comes out clean, remove the cake from the oven if it has finished baking. Leave the cake to cool for at least 1 hour on a wire rack. After the cake has cooled slice the cake in half and set aside on a wire rack.
To make the filling and the topping strain the cherries into a colander over a bowl that will catch the sauce. Set the cherries aside. Place the sauce from the cherries into a saucepan and add the sugar. Melt and stir the sugar into the sauce over medium high heat. Once the sugar has melted and blended, make an effort to thicken this sauce by adding 5 tbs of redcurrant jelly/jam and reduce to thicken. The sauce needs to be pourable but thick and sticky. Remove pan from the stove and add the 2 tbs of reserved butter and chocolate mixture. Mix this into the sauce so it blends in evenly. Once the sauce has cooled add the cherries and gently stir, so the cherries do not break.
Take the bottom half of the cake and brush the cherry sauce onto the full layer of the entire cake. Then add the icing cream mixture. (see directions above) on top of this icing add the cherries and more of the sticky sauce.
Place the stop half of the cake onto the bottom half and coat the entire cake with the icing with a spatula. Then add shavings of chocolate with a grater.
Then pour the cherry-chocolate-butter sauce over the cake so that it drips over the sides. Add more shavings of chocolate. Then add some of the cherries on top.
Place the cake in the fridge for 1 hour to set.
Serve a slice and enjoy.