Black Forest Cake
Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I lately have some time, I had been browsing on the internet last week. Trying to get fresh, fascinating tips, inspirational dishes that We have never tasted before, to impress my loved ones with. Looking for a long time yet couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I found this tempting and simple treat simply by chance. The dessert seemed so mouth-watering on its pic, it required immediate action.
It had been not difficult to imagine how it is made, its taste and how much boyfriend is going to want it. Mind you, it is quite easy to keep happy the guy in terms of cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I visited the blog: Suncakemom and simply used the precise instuctions that have been accompanied by great photographs of the method. It really makes life rather easy. I can suppose it’s a bit of a hassle to take snap shots down the middle of baking in the kitchen as you may normally have gross hands therefore i really appreciate the hard work she put in for making this post and recipe easily followed.
Having said that I’m inspired presenting my personal dishes similarly. Thanks for the idea.
I was fine tuning the main mixture to make it for the taste of my loved ones. I can mention it turned out an incredible success. They loved the flavor, the structure and loved getting a treat like this in the midst of a stressful week. They basically requested lots more, a lot more. Thus next time I am not going to commit the same miscalculation. I’m likely to multiply the amount .
Black Forest Cake Recipe was first invented by SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.