Black Forest Layer Cake

  • Apr 16, 2015

black forest 4I am such a huge fan of Black Forest Cake! With ingredients like cherries, cream and chocolate, how could you not love it!? Like some of the other recipes I’ve posted in the past, this cake seems to develop its flavour as time goes on. My partner and I ate this for both breakfast and dessert for a week solid and it just got better and better (although I must admit that by the end of the week we were becoming quite sick of eating cake). If you do not want a cake of this stature you could always use a smaller cake tin and half the ingredients.

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Ingredients

For the sponge cake

  • 450g of eggs (9 eggs)
  • 285g of sugar
  • 210g of flour
  • 70g of cacao powder

For the chocolate cream layer

  • 250g of milk
  • 50g of egg yolks
  • 50g of sugar
  • 125g of dark chocolate

For the Chantilly

  • 400g of cream
  • 60g of icing sugar
  • ½ tsp of vanilla seeds

To assemble

  • 250g of either amarena or jarred cherries
  • 200g of syrup from the jar of cherries
  • 60g of dark chocolate

For the chocolate frosting

  • 625g of icing sugar
  • 125g of cocoa powder
  • 125ml of milk
  • 1tsp of vanilla seeds
  • 340g of butter

The chocolate sponge cake: Preheat the oven to 180°C. Grease a 20cm patisserie circle and place it on a baking tray lined with baking paper. Prepare a bain-marie by filling a saucepan with 1-2inches of water and bringing it to a simmer. In a large bowl that fits over the saucepan, place the eggs and sugar. Place this on top of the saucepan and whisk continuously until the mixture reaches 50°C (I used an electric hand mixer). Remove from the heat and continue whisking until the mixture reaches room temperature. Delicately fold in the flour and cocoa powder and pour into the greased mould*. Bake for 15-25 mins depending on the thickness. Allow to cool before using.

For the chocolate cream layer: Whisk together the egg yolks and sugar until pale and a mousse-like texture. Bring the milk to the boil. When the first bubbles appear, remove it from the heat and pour half into the egg yolk mixture, whisk and then pour back into the saucepan. Stir continuously over medium heat until the mixture becomes the consistency of runny yogurt. In a separate bowl, break up the chocolate into small pieces and pour the hot mixture over the chocolate. Stir until a smooth consistency is obtained. Place in the refrigerator to cool before using.

Clean the patisserie circle and line it with plastic film. Melt the chocolate (60g) and spread it over one side of your sponge cakes. Allow the chocolate to set and place it chocolate side down in the patisserie circle. Using a spoon, drizzle 1/3 of the syrup from the cherry jar over the cake. Pour half the ganache over the first sponge cake layer and top with half the cherries. Press the cherries gently into the ganache. Place in the fridge to set for half an hour.

While the cake is in the fridge, whip the cream so stiff peaks form. As you whip it gradually add the icing sugar and vanilla. Smooth half the cream over the chocolate cream and cherries. Place the second layer of chocolate sponge cake on top and drizzle over another third of the cherry syrup. Top with the rest of the cream and cherries and place the final layer of sponge cake on top. Drizzle over the rest of the syrup and smooth over the other half of the chocolate cream. Place in the fridge for at least half an hour to set.

For the chocolate buttercream frosting: Cream together the butter and cocoa powder until smooth. Gradually add the milk and icing sugar by adding one cup of icing sugar followed by one tablespoon of milk and slowly increase the mixer speed after each addition of icing sugar. Once all the sugar and milk has been added, continue mixing on high speed for a minute. During the last few seconds incorporate the vanilla seeds.

Remove the cake from the fridge and apply a thick, even coat of the frosting around the sides and top. I reserved a small amount of the frosting and whipped cream (I added a little food colouring) to pipe on top for decoration.

*You can either bake this as one large cake and cut it into 3, or divide the mixture into 3 and bake 3 separate cakes. I have a dodgy oven so I chose the latter.black forrest 1

0 Comments

  1. Reply

    Ema Jones

    April 16, 2015

    Any festival is incomplete without desserts. Kids are gonna love this crazy yummzz 🙂

    • Reply

      Chelsea

      April 20, 2015

      Hi Ema! I think you’re right, kids go crazy for this sort of dessert… although, I think adults are just as bad haha!

      • Reply

        Ema Jones

        April 20, 2015

        Ha ha! True…

  2. Reply

    Spring Tomorrow

    April 16, 2015

    I’m a big fan of Black Forest Cake too! This looks really pretty! That layer of chocolate frosting is so yum!!

    • Reply

      Chelsea

      April 20, 2015

      Thanks for your comment! Yes, all that chocolate frosting was very delicious. My boyfriend is french and that was the first time he has tried it. I think it’s safe to say he is now completely addicted!

      • Reply

        Spring Tomorrow

        April 20, 2015

        He’s a lucky man! 🙂

  3. Reply

    June @ How to Philosophize with Cake

    January 30, 2016

    What a gorgeous cake! I’m a huge fan of black forest cake too–you can’t go wrong with cherries + chocolate 🙂 Love the way you decorated it too!

    • Reply

      Chelsea

      February 1, 2016

      Thanks so much! The cakes on your blog are amazing. I love the Chocolate Peanut butter cake, I’ll have to try your recipe. 🙂

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