black forest cake Recipe
Black Forest Cake is also known as Black Forest Gateau. It is believed to have originated in Southern Germany where it is known as Schwarzwälder Kirschtorte, which literally translated means Black Forest Cherry Torte.
The cake consists of layers of rich chocolate sponge soaked in Kirsch and sandwiched together with lashing of fresh cream and cherries and then the whole cake is smothered in more fresh cream and topped off with nuts, cherries and chocolate.This Black Forest Cake is a king among cakes and is worthy of any Special Occasion.
It looks amazing when topped with fresh cherries and Chocolate Curls.
Fabelhafte!
Ingredients for making a Chocolate Black Forest Cake
The following ingredients are required for the chocolate Black Forest Cake recipe.
- 125g/5oz unsalted butter, melted
- 6 eggs
- ½ teaspoon vanilla essence
- 225g/8oz caster sugar
- 50g/2oz self raising flour, sifted
- 50g/2oz cocoa powder
- Syrup:
- 150g/6oz sugar
- 6 tablespoons cold water
- 4 tablespoons Kirsch
- Decoration:
- 600ml/1 pint fresh double cream
- 50g/2oz sifted icing sugar
- 3 tablespoons Kirsch
- 150g/6oz fresh or canned red cherries, stoned and halved
- Grated chocolate
How make a Chocolate Black Forest Cake
Grease and line three 18cm/7 inch round tins.
Whisk together the eggs, vanilla essence and sugar until the mixture resembles softly whipped cream.
Gently fold in the flour, cocoa powder and the melted butter using a metal spoon.
Divide the mixture between the three tins.
Bake in the oven at 180°C - 350°F, gas mark 4, for 10 to 15 minutes.
Remove from oven and allow to rest in the tins for 5 minutes then place on wire racks and leave to go cold.
To make the Syrup:
Place the sugar and water into a saucepan and heat gently for about 5 minutes.
When cool add the Kirsch.
To make the decoration:
Whip the cream until thick, and then stir in the icing sugar and Kirsch.
To put the cake together:
Prick the cooled sponges all over with a skewer.
Pour the cooled syrup over the sponges and allow to rest for 5 minutes.
Sandwich the layers together with some of the cream and halved cherries.
Spread the top and sides of the cake with the rest of the cream.
Gently press the grated chocolate around the sides of the cake.
Top with some curls of chocolate and the rest of the cherries.
Serve immediately.
