COTTON SOFT
BLACK FOREST CAKE
Black Forest Cake – This cake is heavenly especially with a little bit of alcohol flavour. Cotton soft and light. It’s made out of the chocolate sponge which I did earlier in another video. Hope you’re inspired to make this cake. Enjoy!
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Ingredients:
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Cherry Sauce
100g (1/2 cup) fresh cherry (seed removed)
50g (1/4 cup) fine sugar
1 tbsp lemon juice
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Chocolate Sponge Cake
(I am using 7x7x3-inch square pan)
5 egg yolks (large eggs)
80g (1/3 cup) caster sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
120g (3/4 cup + 2 tbsp) cake flour
30g (1/3 cup) cocoa powder
5 egg whites (large eggs)
80g (1/3 cup) caster sugar
½ tsp cream of tartar
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Frosting
500g (2 cups) whipping cream
30g (1/4 cup) powdered sugar
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Filling
200g (1 cup) fresh cherries (seed removed), cut halves
Brush with cherry sauce
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Deco
Fresh cherries
Whipped cream
41g (1/3 cup) grated chocolate
Instructions:
Cherry Sauce
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Remove the seed from the cherries.
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Add cherries, sugar and lemon juice in a small pot. Cook over medium heat. Mash the cherries. Cook until it is thickened.
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Strain the sauce.
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Add the kirschwasser or rum (whichever you desire, you can also leave this out). Give it a quick stir and set aside.
Chocolate Sponge Cake
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Preheat oven at 150°C/300°F.
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In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
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In the egg yolks bowl, add the sugar. Mix well until well combined. Mix about 1 min so that the sugar is partially dissolved or dissolved.
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Add the oil and milk. One at a time and mix until combined.
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Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix.
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In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed.
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Add the egg white mixture into the chocolate batter. Use a spatula to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do not over mix at this point. Mix just until the whites are gone.
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Pour into a 7x7x3-inch pan, greased and lined with parchment paper.
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Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
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Leave the cake on cooling rack.
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Slice into 3 sheets. Set aside while preparing for next.
Cut the cherries into halves. (for the fillings)
Frosting
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Mix the whipping cream. Add in the powdered sugar. Continue stiff peaks form.
Assemble the cake. Refrigerate 1 hour before trimming the sides.
Grate the chocolate compound.
Finally pipe and decorate with grated chocolate and cherries.
