Black Forest Cake

Black Forest Cake is a classic German cherry filled chocolate cake that's covered in whipped cream and chocolate shavings. Grown-up elegance at its best!

  Black Forest Cake


Ingredients
CHOCOLATE SPONGE CAKE
  • 2- 8" round chocolate sponge cakes (1 recipe)

CHERRY FILLING
  • 4 cups (625g | 22oz) frozen dark sweet cherries (make sure they're pitted!)
  • 1 cup (200g | 7.1oz) granulated sugar
  • 2 tbsp butter
  • 1/4 cup (60ml) Kirsch or maraschino liqueur
  • 1/4 cup tapioca starch (do NOT sub corn starch)
  • 2 tbsp water
  • 1 tbsp lemon juice

KIRSH SIMPLE SYRUP
  • 1 cup (200g | 7.1oz) granulated sugar
  • 3/4 cup (180ml) Kirsch or maraschino liqueur
  • 1/2 cup (120ml) water

WHIPPED CREAM
  • 4 cups (960ml) heavy cream
  • 1/2 cup (60g | 2.1oz) powdered sugar

ASSEMBLY
  • 200g (7oz) dark chocolate shavings (from large chocolate block)
  • 12 maraschino cherries with stems, patted dry

Instructions
CHOCOLATE SPONGE CAKE
  1. Start by making the chocolate sponge cakes and let them cool completely.

CHERRY FILLING
  1. While the cakes are cooling, combine the frozen cherries, sugar and Kirsch in a small saucepan and bring to boil over medium heat. Simmer for about 5 minutes, then dilute the tapioca starch with the water and lemon juice. Pour that into the simmering cherries, mixing continuously with a large spoon until fully incorporated. Bring the cherry filling to a boil and continue boiling it for one full minute, stirring constantly, to allow the starch to reach its full thickening power. Stir in butter and transfer to a bowl. Let the mixture cool completely before you use it; transfer to the fridge if you have to.
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