This gateau is the most German of all cakes: Black Forest Cake!
To our dear German readers how do you rate my efforts??
Niggly shortcomings seem to plague recipes for this cake.
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Often the cake layers are too dry (a very common offender).
Other times it isnt constructed right.
Or the wrong key in of cherries are used.
Heres what makes it so!
mass of toppings and the all-essential cherry syrup soaking.
The sponge is chocolate-y but not overwhelmingly so (save that kind of excess forChocolate Cake!
); and
Jarred rather than fresh cherries Jarred cherries simplyworkbetterin this cake from a textural point of view.
Theyre softer, juicier and make much more sense to your mouth when you eat the cake.
I tried fresh cherries in their prime during summer and they honestly werent as good!
What goes in Black Forest Cake
1.
So you need many more eggs thanclassic chocolate cakes!
Canned fruits are softer and juicier, and just make more sense here.
So, canned cherries it is!
Cant find canned cherries?Use frozen pitted cherries + cherry juice instead.
Thaw completely (reserve liquid).
Authentic Black Forest Cake uses it in the cherry syrup.
If you prefer not to use alcohol, just substitute with more reserved cherry juice.
baking powder, baking soda) and rely solely on whipped eggs to make them rise in the oven.
This is why the soaking the sponge with cherry syrup is such an important step.
Its not just for flavour, but also to moisten the sponge cake layers!
Cream We need a hefty amount of cream for this recipe!
Its only lightly sweetened with icing sugar so isnt overly heavy or rich.
This recipe does not call for stabilised cream (ie.
where the aeration of cream is stabilised using gelatine or cornflour; theres a few methods).
I prefer the pure, unadulterated flavour of plain whipped cream.
It does however lose aeration after a few days.
Using heavy / thickened cream rather than pure cream helps the cream to maintain its form.
Having said that, the cake is still perfectly scoff-able even on Day 4!
I just wouldnt take it to an event to impress.
);
Cherries for decorating Use any cherries you want here.
Ive opted for maraschino cherries both for their merry, vivid red colour (love it!)
and also because cherries are out of season right now here.
Id definitely use fresh cherries if I could get my hands on them!
Chocolate For making curls or shavings to use in decorating!
How to make Black Forest Cake
1.
A few flour streaks are fine, we will mix them through in the next step.
Use a rubber spatula or a large metal spoon to make short work of this.
The less you mix, the better your cake will rise!
You will still need to scrape the bowl out though.
Bake for 25 minutes at 180C / 350F (160C fan).
Then turn the cake out onto cooling racks, and allow to cool fully before assembling!
Cherry syrup and cherries
While the cake is baking / cooling, prepare the cherries and syrup for sandwiching.
Bring to a gentle simmer to dissolve the sugar.
Then add the cornflour slurry and bring to a simmer.
Cook for 1 minute or until it thickens into a thin syrup.
In this step, the cherries get soaked with the extra flavour from the kirsch.
Chocolate curls (optional)
This step is entirely optional because it does take a bit of practice.
If youre having trouble making curls, dont fret.
In fact, most Black Forest Cakes are decorated with chocolate shavings rather than fancier curls!
Spread over back of baking tray:Break up the block of chocolate and place in a microwave-safe bowl.
Gently melt in a microwave by heating over three 20-second bursts, stirring in between.
Do a small test patch first.
If the chocolate is too hard, the curls may break or flake.
Leave to soften slightly and take another crack.
If the chocolate is too soft, the curls sag and wont roll.
Assembling the cake
Were on the home stretch here!
Plus this is the really fun part!
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Dont pat them dry though, want the cherries juicy!
Finishby brushing the top layer with 1/3 cup of the cherry syrup.You will have some syrup leftover.
Cover with cream:Reserve 1 1/2 cups whipped cream for piping decorations later.
This step is key for a really great Black Forest Cake, so dont skip it!
Now THIS is what I call a cake!!!
All those layers, all those elements this is the glory of the Black Forest Cake!
Black Forest Cake wraps up German Week here on RecipeTin Eats!
This week I shared recipes to make your very own German feast at home.
#BestComplimentEver
German Potato Salad A warm, German-inspired potato salad with a bacon vinaigrette.
You know its going to hit the mark!
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