Black Forest Cake, also known as Schwarzwalder Kirschtorte in German, is a decadent and visually stunning dessert. It typically consists of several layers of rich chocolate sponge cake, which are moistened with cherry liqueur or syrup to infuse them with a delightful cherry flavor.
Its presentation often showcases the layers, with the sides of the cake sometimes left exposed to display the beautiful contrast between the chocolate cake and the cream filling. Overall, the Black Forest Cake is a delightful combination of textures and flavors that create a harmonious and indulgent experience for anyone with a sweet tooth. Enjoy!!
For sponge
Flour 120g
Cocoa powder 20g
Egg 6
Sugar 120g
Milk 90g
Unsalted butter 60g
Method
- Beat egg for 3 to 6 mins. Add sugar and beat on a high speed until think and tripled in volume.
- Sift flour and cocoa powder together and fold into the egg, sugar mixture with a spatula.
- Melt butter and add to milk, mix. Add a scop of the mixture to the milk, butter mix to tamper.
- Add it back to the main mixture, fold in.
- Pour in to prepared pan and baker in a pre-heated over for 30 to 45 min at 180.c.
For filling and topping
Cherry in syrup (can) 250
Syrup (water 30, sugar 20g)
Kirsche (cherry brandy) 60 – 80 ml
Whip cream 50g,
Dark chocolate (70% cocoa) 300g
Fresh cherries 6 – 8
Method
- Whip cream to stiff peak, add brandy and continue to whip
- Assemble by drizzling syrup on cake, spread whipped cream, add cherry in syrup, frost the cake with the remaining whipped cream.
- Garnish with dark chocolate and fresh cherry and serve.
