I have been diving in my kitchen to make new dishes and cakes. And lately, i was inspired by Stephanie Jawosski’s cake recipes. She has a Youtube channel named Joy of Baking. If you are a fan of sweet treats, it is so easy to follow her recipes that you can make your own candies and cakes.
A black forrest cake is a chocolate cake filled with cherries soaked in Kirsch and whipped cream. The chocolate cake should be light and airy texture so that it can absorb the Kirsch flavoured cherry syrup better.
3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cake flour*
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs 2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract
- Preheat oven to 180 degrees C. Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
- In a bowl, sift the flour, salt and cocoa powder. Whisk constantly the eggs with the sugar in a heatproof bowl over simmering water, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the mixing bowl. Beat on high speed until the mixture is thick. Add the vanilla extract and beat. In three additions, sift the flour mixture over the egg mixture and gently folding using a rubber spatula or whisk. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter.
- Pour into your pan, smoothing the top. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. The cake can be stored for two days or frozen for a month.
*If you don’t have cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level all-purpose flour. Thus, you have your 1/2 cup of cake flour
Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
Stir to combine whipping cream, sugar and vanilla extract in a mixing bowl. Cover and let it chill the bowl and the wire whisk in the refrigerator for at least 30 minutes. Then beat the mixture just until stiff peaks form.
Use a sharp knife and slice the chocolate cake in half horizontally. Place the bottom layer on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Decorate with fresh cherries and shaved chocolate.
It tastes amazing. The chocolate genoise is soft and fluffy. The combination of cherries, whipped cream and chocolate cake is what you can die for.
Recipe from Joy of Baking