This deliciously moist Black Forest Cake is a cut above the rest with homemade whipped cream, rich chocolate ganache, and sweet spiked cherries
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Ingredients
CHOCOLATE CAKE:
▢6 large eggs , at room temperature (Note 7)
▢1 tsp vanilla extract
▢1 1/4 cup caster sugar (superfine sugar)
▢1/2 cup dutch processed cocoa powder (or unsweetened regular cocoa power, Note 1)
▢2/3 cup plain flour (all-purpose flour)
▢150g / 10.5 tbsp unsalted butter , melted and cooled
CHERRY SYRUP:
▢670g / 23.5 oz pitted morello cherries in syrup (sour cherries, in jar or can) , drained and juice reserved (Note 2)
▢1/3 cup kirsch or cherry liqueur (optional – sub with more reserved cherry juice, Note 3)
▢1/2 cup caster sugar (superfine sugar)
▢4 tsp cornflour / cornstarch
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