Step into the enchanting world of German confectionary with our irresistible Black Forest Cake recipe. Originating from the picturesque Black Forest region of Germany, this decadent dessert is a true masterpiece of indulgence. Layers of moist chocolate sponge cake are generously infused with cherry liqueur, then sandwiched together with luscious whipped cream and a medley of succulent cherries. Topped with whipped cream swirls, chocolate shavings, and a cascade of morello cherries, each slice is a symphony of flavors and textures that will captivate your taste buds and leave you longing for more. Perfect for special occasions or simply to satisfy your sweet cravings, our Black Forest Cake is a timeless classic that promises to delight both palate and soul.
This is one of my favourite cakes of all time, the Black Forest Cake which was originated in Germany. It’s a rich, luscious, chocolate cake that is covered with whipped cream and brandy.
Try it and enjoy!
Ingredients
4 ounce(s) self-rising flour
1 teaspoon(s) baking powder
5 ounce(s) Butter or ½ cup vegetable oil
2 cups white sugar
3 large eggs
1 teaspoon(s) vanilla essence
1 ounce(s) unsweetened Cocoa Powder
TO MAKE FILLING:
3 cups heavy whipping cream
8 ounce(s) dark chocolate, grated
1 can(s) dark pitted cherries (18 ozs.)
1 cup(s) cherry brandy liqueur
3 ounce(s) icing/confectioner sugar, sifted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inches, round, cake pans; cover bottoms with waxed paper
In a large bowl cream all ingredients together until fluffy. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Cut off a thin layer from top to make cake even, then cut cake horizontally into two equal layers; cover and set aside. Crumble the thin layer which was cut from top between both palms (by doing a rubbing motion. Set aside.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Melt chocolate in a bowl over simmering water, stirring until completely melted.
Divide whipped cream into two equal portions and fold in melted chocolate into one portion, and then gently fold in the icing sugar into the other portion.
In a clean 9" cake mould, place one layer of cake and dampen with half of the cherry brandy. Place cherries on top of cake layer then spoon on chocolate cream mixture. Level with a spatula and put the other layer of cake on top, pressing slightly. Soak with remaining syrup and refrigerate until set.
Decorate with remaining whipped cream reserving some to make twelve rosettes by using pastry bag fitted with star decorator tip on top of the cake.
Place a cherry on each rosette. Use cake crumb to flash on sides and also sprinkle on the center of the cake. To Serve: Cut cakes into twelve slices and serve
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