I am chocoholics. No doubt. Black Forest Cake originates from Germany with the buttercream frosting. This recipe version comes from the Cake Bible with a little adaption to pamper my chocolate favorite. All you need to care is to make a perfect Chocolate Genoise. Be careful when you assemble this cake. Its genoise is pretty light so that you need to rest it until it’s cool down totally before frosting.
Ingredients (for a 7 inch round cake pan)
– 70% dark chocolate: 5 ounces ( 151 g)
– Boiling water: 2/3 cup (156ml)
– 5 eggs
– 2/3 cup sugar
– 3/4 cup cake flour (sifted).
– 1/4 cup almond meal. If you don’t have almond meal, you can substitute by 1/4 cup cake flour
Syrup for Chocolate Genoise
– 1/2 cup cherry juice from pitted cheeries
– 1/4 cup sugar
– 3 tbsp brandy or cherry liqueur or your favorite choice
– 1 cup pitted sour cherries
– 2 tsp gelatin powder
– 3 tbsp water
– 2 cup heavy whipped cream
– 3 tbsp sugar
– 1 tsp vanilla extract
– Shaved chocolate for decorating
– Beat the sugar with eggs until yellow pale and fluffy (really really fluffy that you can use this beaten egg to write and it slowly disappear back into the bowl)
– Add boiling water into the chopped chocolate and stir until it’s melt down totally. Let cool the chocolate until it reach temperature or a little warm
– Add the chocolate into 1 cup of beaten egg and mix until they incorporate. Add this chocolate mixture back into the remaining beaten egg and slowly fold the two mixture until they incorporate.
– Sift the cake flour 1/2 cup a time and fold into the egg mixture. Pour the mixture into the 7 inch round pan.
– Bake at 350 F for 30 -40 minutes until the cake is totally set.
– Let it cool down. Make the syrup by microwave the cherry juice for 1 minutes and add the sugar. Stir until the sugar dissolves and add the liqueur.
– When the cake is cool down, slice it into two layers
– Right before assembling the cake, brush the syrup over the cake generously.
– Add gelatin into 3 tbsp water and let it sit for 5 minutes. Microwave for 30 seconds to make the gelatin totally dissolved. Let it cool down to temperature
– Pour half a cup of heavy cream to gelatin liquid and stir to mix well. Add the remaining heavy cream into the gelatin mixture and beat with sugar and vanilla extract until the heavy cream form the soaf peak. Don’t overbeat it or the heavy cream will be dry and could be separated into buttermilk and butter.
– Add half of beaten heavy cream onto 1 syrup soaked cake layer. Add all the cherries except 12 cherries to decorate later. Push the cherries to the cream firmly.
– Put another cake layer onto the cream. Add the remaining cream, except half a cup to pipe the flower cream for decking.
– Pipe 12 cream flowers and place 12 cherries on those.
– Shave the chocolate on the surface. Let the cake cool for at least 2 hours before serving