Black Forest Cake
The most classic and my most favorite cake of all- Black Forest Cake. This layer cake is made of cream, cherries and chocolate. You can make it in many variations and not necessarily the way demonstrated here. Please note that the sugar syrup player a critical role in this cake, therefore I recommend to add some cherries liqueur in it (either Kirsch or Vishniak). Designing the sides of the cake was possible with a pattern cake comb.
First published:
Last modified:
Black Forest Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Chocolate Genoise (Recipe) | – | 1cm thick x 5 Sheets |
| Cherry Jam | Cherries (pitted) Fresh or Frozen | 104g |
| White Granulated Sugar | 52g | |
| Cornstarch | 7g | |
| Water | 16g | |
| Liqueur (Rum, or Cherries) | 10g | |
| Insert Cream: Plain | Heavy Cream (38%) | 320g |
| White Granulated Sugar | 32g | |
| Icing Cream: Chocolate | Heavy Cream (38%) | 180g |
| White Granulated Sugar | 18g | |
| Dutch Processed Cocoa Powder | 23g | |
| Piping Cream: Chocolate (16mm Plain Piping Tip) | Heavy Cream (38%) | 70g |
| White Granulated Sugar | 7g | |
| Dutch Processed Cocoa Powder | 10g | |
| Dark Chocolate Ganache Drippings (microwave together) | Heavy Cream (38%) | 35g |
| Dark Chocolate (55%) | 35g | |
| Decoration: Chocolate Curls | Chocolate Curls | QS |
| Decoration: Fresh Cherries | Fresh Cherries | QS |
Preparation:
Cherry Jam:
In a small bowl, mix together the cornstarch and water to combine.
In a small saucepan, cook cherries and sugar on low heat, until the sugar dissolves completely. Blend this mixture using an immersion blender or a food processor to a smooth puree without any lumps (it is recommended to strain the puree, but not mandatory).
Return the puree back to the saucepan, slightly cook it and add in the cornstarch mixture. Mix it well while cooking on low-medium heat, until the mixture thickens. Allow to cool down completely before use.
Cake assembly instructions:
- Spread 30g of the jam on op of the sponge, in a way that reaches about 3cm far from the edge of the cake.
- Spread 70g insert cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice and decorate as shown in the photo, or per your personal preference.
