My daughter’s favourite cake that I always make for her birthday. This is a slightly changed version since it is made in portions and not in a pie.
Black Forest Cake
- 1 rectangular cake sponge
- 350 g preserved cherries I used the ones I have frozen in syrup
- 2 large sheets of gelatin
- 400 g whipped cream milk cream with 3 tablespoons of sugar
- 2 tablespoons shavings of dark chocolate mint leaves optional
- Chop the gelatin leaves and dip in cold water to soften. Drain and put in a bowl, pour 2 or 3 tablespoons of water and dissolve.
- Strain the gelatin when it is cold and mix carefully with the whipped cream.
- Strain the cherries and store the syrup for use in any other recipe such as salads or sauces.
- Cut the cake into rectangles of 7 cm by 14 cm and open them in half with great care.
- Spread one of the sides of each sponge cake with the cream and smooth with a pastry spatula.
- Distribute cherries on each piece of cake with a pastry pin.
- Cover with more cream.
- Cover with another rectangle of sponge and go over the edges so that the cream is even.
- Cover the surface with cream, I do it with a spoon because I like it to be a little rustic, but it can be done with the manga. Garnish with cherries and sprinkle with grated chocolate and mint sprigs.
How to Make a Black Forest Cake With Cherries
Cherry pie filling
A cherry pie filling for a Black Forest cake is a traditional ingredient used in this classic dessert. While a food processor can be helpful, the process is easier if you don’t own one. Simply combine the melted chocolate and butter in a food processor, and puree until smooth. Spread this ganache over the bottom of the baked pie crust, and chill until ready to assemble the cake.
To make the cherry filling, start by beating the whipping cream until slightly thick. Then, gradually beat in the powdered sugar. Once the mixture reaches stiff peaks, fold in the brandy. In the meantime, mix the cherry pie filling with a small bowl of almond extract. Place the bottom cake layer, rounded side down, on a serving plate, and spread the cherry filling to the top 1 inch. Top it with the second layer. Top the filling with the remaining whipped cream and decorate the cake with sliced almonds.
You may have seen the picture of an ermine buttercream on a black forest cake. However, what is ermine buttercream? It is a rich and creamy buttercream with a delicate flavor that pairs perfectly with chocolate and cherries. To make this delicious cake, you’ll need a stand mixer fitted with a paddle attachment. After you’ve gathered the ingredients, mix them in the bowl until smooth and fluffy. Add the cream, eggs, and vanilla. Beat the mixture on medium speed for three to four minutes until it is a smooth and creamy consistency.
Begin by preparing the cake. Prepare a cake pan that’s greasable, line with parchment paper, and grease with butter. You’ll also need eggs, granulated sugar, and unsweetened cocoa powder. Then, beat in the egg yolks one at a time. After this, add the coffee and espresso powder, and then stir in the flour mixture. Pour the batter into the prepared cake pans and bake for about 45 minutes.
A Kirsch Black Forest Cake is a deliciously sweet, layered dessert. It is made with three layers that are similar in appearance. The cake is cut with a serrated knife to ensure even surfaces. When making the cake, the top layer should be lightly domed. The surface of the cake should be heavily saturated with the kirsch syrup. The remaining two layers should have an even, thin layer of the syrup.
One can make the chocolate curls by scraping it with a bench scraper or the blade of a sharp knife. Chocolate can be chilled briefly in the refrigerator before use. Dark chocolate shavings should be made from Valrhona and kept in the refrigerator until ready to use. Kirsch can be replaced by rum or fruit-based brandy. As with any recipe, it is important to let the cake cool completely before serving.
Chocolate cake mix
The perfect Black Forest cake has rich chocolate layers with fresh cherries, cherry liqueur and a simple whipped cream frosting. To make this tasty cake, pre-heat your oven to 350F, grease two 8″ round cake pans and line the bottoms with parchment paper. Pour the batter into the prepared pans, smoothing out the tops with a spatula. Bake the cake for 45 minutes. Let cool.
The chocolate sponge cake may be frozen, but it will not keep well because of the whipped cream. However, the chocolate cake mix for Black Forest cake may be thawed and assembled in the freezer. The egg yolk sugar mixture should be thick, but not over-beaten. Over-whipping the egg whites will cause tiny air bubbles to pop. To prevent this, make sure to fold in the egg whites instead of stirring.
In addition to chocolate chips, the cake also has chocolate shavings and maraschino cherries. These can be shredded or shaved with a peeler and placed on a baking sheet. Refrigerate the cake for several hours or freeze for up to three months. Adding Maraschino cherries to Black Forest cake adds a rich and decadent touch to this classic.
The filling is filled with fruity flavor, and the top layer is decorated with a tangy sugared cream cheese topping. This rich cake is the perfect sweet dessert for any celebration. You can easily make this cake with a basic recipe and minimal energy. Start by mixing the dry ingredients. Once you have the dry ingredients, mix in the cocoa liquid and oil. Once you’ve incorporated all the ingredients, add in the wet ones. You can then add the chocolate shavings to the mixture.
Make sure that you chill the heavy cream, metal bowl, and whisk before using. If you make the whipped cream a day ahead, it might weep. In this case, stabilized whipped cream may help prevent this from happening. Make sure to use stabilized whipped cream, as it will keep the cake fresher and fluffier. Otherwise, you may end up with butter-like whipped cream.
The cherry flavor in black forest cake is largely due to the sugar and the heavy cream. When preparing black forest cake, be sure to store it in a cake carrier to lock in the moisture and keep the whipped cream fresh. You can make the cake ahead of time and assemble the final dessert right before serving. Just make sure that you keep it cool while assembling it. Otherwise, the whipped cream may separate and start forming a layer.