Black Forest Cake Recipe
Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I recently have some time, I had been surfing on the web the other day. Trying to find new, intriguing tips, inspiring meals that I’ve never tested before, to amaze my family with. Hunting for a long time but could not come across any interesting stuff. Right before I thought to give up on it, I found this delightful and easy dessert simply by chance. It seemed so delicious on its photo, that called for instant action.
It absolutely was simple enough to imagine how it’s created, how it tastes and just how much my husband might love it. Mind you, it is quite easy to impress the man when it comes to treats. Anyhow, I visited the page: Suncakemom and simply used the comprehensive instuctions that had been coupled with superb pics of the procedure. It really makes life much simpler. I can imagine that it is a bit of a hassle to shoot photos down the middle of baking in the kitchen because you typically have gross hands and so i genuinely appreciate the time and energy she placed in to make this post and recipe conveniently followed.
With that said I am inspired presenting my personal formulas in the same way. Many thanks for the concept.
I was fine tuning the main recipe create it for the taste of my family. Need to mention that it was a great outcome. They enjoyed the flavour, the structure and loved getting a delicacy like this in the midst of a lively workweek. They ultimately wanted even more, a lot more. Hence next time I’m not going to make the same miscalculation. I’m going to twin the amount to get them happy.
The original Black Forest Cake is provided by SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.