Black Forest Cake originating from Germany, delights with its rich chocolate layers, tart cherries, and luxurious whipped cream.
Preheat the oven to 350°F (175°C). Line the bottom round cake pan 9-inch(20cm) with baking paper. Don't grease the sides of the pan. The batter will stick to the sides of the pan and raise nicely.
In a separate mixing bowl, combine the flour, cocoa powder, baking powder. Mix well.
Pour all the eggs into the mixer bowl with sugar, salt, and vanilla sugar. Beat at high speed until thick and fluffy, or until tripled in volume and pale in colour. Don't shortcut this step, this is what makes the cake rise. It's takes for 5-7 minutes, depends on power of mixer.
Sift the flour into the egg mixture in two portions, and gently fold it in using a spatula from bottom to top.
Once all the lumps are gone, add the second portion of flour. Mix until smooth.
Carefully pour the batter into the form.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Remove the cake from the oven and let them cool in the pan for 10 minutes. Then transfer the cake base to a wire rack to cool completely.
Then wrap them tightly in plastic wrap and put them in the refrigerator for several hours, or overnight.
Once the cake is completely cooled, use a long serrated knife to slice the cake horizontally into thee even layers, creating a total of thee layers.
Let's make a filling:
Drain jar of pitted cherries in syrup. Or use frozen one.
In a medium-sized saucepan, set the heat to medium-low.
Combine the sugar and an additional 1/3 cup of the reserved juice in the pot. Allow it to gently simmer until the sugar is completely dissolved. Stir in the cornflour slurry and continue simmering. Cook for approximately 1 minute, stirring constantly, until the mixture thickens into a thin syrup-like consistency.
Remove from the heat, and pour on top of drained cherries, stir, let it cool down completely.
Alcohol Infusion: You can add 2-3 tsp alcohol (some cherry brandy, known as Kirsch) or cherry liquor, this adds a subtle boozy note to the cake. Or skip this part.
Making the cream:
In a separate mixing bowl, whip a cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate or cake stand.
Optional: if you like a moist cake texture, soak each layer with the syrup using a spoon or a brush.
Leave 1/3 of whipped cream to decorate on top and the round the sides of the cake.
Then spread an equal amount of cream on each cake layer, and repeat for all layers. Between 2 middle layers spread evenly soaked pitted cherries.
Continue the process until all cherries finished. On top of cherries spread with thin layer of cream.
Frost the top and sides of the cake with the whipped cream, creating a smooth and even layer.
With the decoration piping bags, create an ornament, garnish the top of the cake with glace cherries.
Decorate the cake with chocolate shavings, sprinkling them on top and around the sides.
Refrigerate the cake for at least 2 hours before serving to allow the flavours to meld together and the whipped cream to set.
Cake will impress your family and friends.
Happy baking!
12 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.