Black forest cake

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This cake is one of our oldest brother´s favorite. Chocolate, vanilla cream, cherries, licquor, and more chocolate! i think now i know why. 

It´s said that the name stands for darkness and mistery from a region in Germany called “black forest” known for it´s somewhat bitter cherries from which Kirsch is obtained, a transparent liqcuor, very famous in the confectionery world.

Kirsch, the actual one, is not that easy to find, so for all of us that don´t have it here´s the solution: Cherry brandy or any other cherry licquor. The result will be the same, only that it wont be as german.

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RECIPE 

Ingredients:

-For the cake batter:

  • 1/2 c all purpose flour 
  • 1/3 c cocoa powder  
  • 1/4 tsp salt 
  • 5 eggs
  • 2/3 c granulated sugar 
  • 1 tsp vanilla 
  • 45 gr butter, melted 

-For the chocolate ganache:

  • 110 g semi-sweet chocolate
  • 1/4 c + 1 tbsp heavy whipping cream 

-For the cherry juice:

  • 1 c of the maraschino cherries can juice
  • 1/4 c granulated sugar
  • 2 tbps cherry licquor or brandy 

-For the whipped cream: 

  • 2 c whipping cream, cold
  • 1/2 c confectioners sugar, sifted
  • 1/2 vanilla bean (optional)   
  • 2 tsp vanilla extract
  • 1 pinch of salt 

-To garnish:

  • 1/2 tz maraschino cherries, sifted
  • 1/2 c fresh cherries
  • Semi-sweet chocolate, curled

Directions:

-For the batter: 

  1. In a bowl, sift together the flour, cocoa powder, and salt and set aside.
  2. Boil some water in a small pot. 
  3. Ina different bowl that can take heat, place the eggs with the sugar and beat quickly. Put this bowl on top of the pot with boiling water, and, while still beating, let the mixture cool down to room temperature for 5 min. aprox. 
  4. Turn off the heat and take this mixture to the mixer along with the vanilla to high speed for 5 min. 
  5. Carefully incorporate the dry ingredients in three aditions, using a rubber spatula. 
  6. Now add in the melted butter and mix. 
  7. Pour this mixture over a baking sheet lined with parchment paper and make the batter even. 
  8. Bake in the top grill of the oven at 350°F for 20 to 25 min.
  9. Let it cool completely before ensembling. 

-For the chocolate ganache:

  1. Place the chocolate in a small bowl. 
  2. In a small pot, boil the heavy cream. 
  3. Pour the hot cream over the chocolate and let it sit a little. 
  4. Beat until you get a soft and creamy mixture. 
  5. Cover the bowl ans set aside until needed. 

-For the cherry juice:

  1. In a small pot, heat the cherry juice with the sugar until it dissolves and a syrup forms. Let it cool completely.
  2. Once the syrup is at room temperature, add in the brandy or cherry licquor and mix. 

-For the whipped cream: 

  1. Cut the vanilla bean to open it in half and carefully take out the small beans with a knife. 
  2. Mix by hand all the ingredients (whipping cream, confectioners sugar, the vanilla beans and extract and salt) in a bowl that can be attached to the mixer. Cover it with plastic wrap and put it in the freezer for 30 min. so that it is really cold once we beat it. 
  3. Take out of the freezer and beat to medium speed until the cream is stiff. 

-To ensemble:

  1. With a metal ring, cut two pieces of the cake biscuit. 
  2. Place one of the pieces on a large plate and, with a kitchen brush, wet it with the cherry syrup.
  3. Put some chocolate ganache on top and then some maraschino cherries. 
  4. Then put some whipped cream and some more maraschino cherries. 
  5. Place the other biscuit on top of that and wet it with the cherry syrup. Let the cake sit in the fridge for 30 min. 
  6. With a spatula, cover all the cake with the whipped cream and make some decorations with it. 
  7. Granish with fresh cherries and the chocolate curls. 

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Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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