Lucky for us this famous cake is not difficult to make.
I am also happy to tell you that the cake is incredible easy to make. The top is glazed with chocolate ganache. The filling is studded with Morello cherries, the original Maraschino cherries before they turned bright red in America. This cake consists of four chocolate layers, which are filled with vanilla and brandy flavoured whipped cream. My version of Black Forest is plenty traditional. They are just the right combination of rich and decadent without being overly sweet. However, the cake is actually German and I know I LOVE German cakes. I also love cakes that are not too sweet. I didn’t grow up in North America and prefer more subtle flavours. I never cared for the store bought versions of the Black Forest Cake for two reasons artificial taste of chocolate layers and the electric red of maraschino cherries. It’s an easy enough cake to bake, so I am happy to oblige. This Black Forest Cake is my husband’s favourite and he usually requests it for his birthday. So many different flavours to choose from. The cake category on this website is quite extensive. I don’t bake very often but when I do I make sure it’s something very special. It’s no secret that cake is my favourite dessert and I like making my own. If you are a chocoholic like me, take a look at my Honeycomb Crunch Chocolate Cake. Here is mine and I hope it will becomes yours as well! Everyone needs their version of Black Forest Cake. Decorate with fresh cherries, chocolate scrolls and a dusting of cocoa powder.Four chocolate layers filled with vanilla and brandy mousse, studded with Morello cherries and ganache drizzled over. Top with the final cake layer and spread over the remaining cream. Top with the next cake layer and repeat with another third of the cream and the remaining cherries. Spread one third over the bottom layer and cover with half the cherries. Lightly whip the cream with the icing sugar. Brush the hot syrup on to each layer of the cake - including the top - using all the liquid. Put the syrup into a pan and simmer to reduce by half. Drain the cherries, reserving 250ml (9fl oz) of the syrup. Carefully cut into three horizontally with a long serrated bread knife. When the cake is cold, trim the top to make a flat surface. Leave the gâteau in the tin for 10min, then turn out on to a wire rack to cool. Pour into the prepared tin and bake in the oven for 45-50min until a skewer comes out clean when inserted. Carefully fold in the rest of the egg whites, making sure there are no white blobs left. In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen. Put the egg yolks, sugar and 100ml (3½fl oz) cold water into a freestanding mixer and whisk for 8min until the mixture leaves a trail for 3sec.Īdd the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches. Sift the flour, cornflour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed.
Line the base and sides of the tin with baking parchment.
Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin. Preheat the oven to 180✬ (160✬ fan) mark 4.
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