Introduction:
Dive into the rich flavors and delicious textures of a classic German dessert, the Black Forest Cake. This recipe, inspired by the expertise of Einfach Backen, combines moist chocolate biscuit layers with tangy sour cherries and smooth whipped cream. Perfect for a special occasion or to satisfy your sweet tooth, this Black Forest Cake will transport you to the enchanting woodlands of Germany with every bite.
Ingredients:
For the Chocolate Biscuit:
- 4 large eggs
- 100g sugar
- 6 tablespoons water
- 75g flour
- 25g cornstarch
- 25g cocoa powder
- 1 teaspoon baking powder
For the Cherry Filling:
- 350g sour cherries (pitted)
- 200ml sour cherry juice (reserved from the cherries)
- 2 tablespoons cornstarch
For the Whipped Cream:
- 1 liter heavy cream, cold
- 2 tablespoons sugar
- 2 teaspoons cream stabilizer (optional)
For the Decoration:
- Chocolate sprinkles
- Additional sour cherries
- Whipped cream (reserved from above)
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 10 minutes, plus cooling time
Equipment: Springform pan, mixing bowls, spatula, sieve, pot, cling film, cake saw or a serrated knife, piping bag (optional)
Servings: 12
Instructions:
1. Preheat the oven to 180°C (350°F) and line the bottom of a springform pan with parchment paper, greasing the sides.
2. Begin with the chocolate biscuit. In a large mixing bowl, crack the eggs, add 100g of sugar and the water. With an electric mixer, beat the mixture until it has doubled in volume, reaching a light and fluffy consistency.
3. In a separate bowl, sift together the flour, 25g cornstarch, cocoa powder, and baking powder. Carefully fold this dry mixture into the egg mixture in two parts, maintaining as much air as possible.
4. Quickly transfer the batter to the prepared springform pan. Drop the pan onto the counter surface from a small height twice to remove air bubbles. Bake for about 25 minutes, or until a toothpick comes out clean.
5. Allow the biscuit to cool for a few minutes before carefully removing it from the pan. Transfer it to a cooling rack and peel off the parchment paper. Once the biscuit is cool, use a cake saw or serrated knife to slice it into three even layers.
6. For the cherry filling, mix 2 tablespoons of cherry juice with 2 tablespoons of cornstarch in a small bowl. In a pot, bring the remaining cherry juice to a boil, reduce the heat, and stir in the cornstarch mixture. Cook while stirring for 30 seconds, then fold in the sour cherries. Cover with cling film to prevent a skin from forming, then chill in the fridge until lukewarm.
7. Whip the cold cream with 2 tablespoons of sugar until it starts to thicken. Gently add the cream stabilizer as it becomes airy. Reserve a portion of the whipped cream in the fridge for decoration if desired.
8. Assemble the cake by placing the bottom layer of the sponge on a serving plate. Spread a portion of the cherry filling over it and cover it with a generous layer of whipped cream. Add the second sponge layer and repeat the process, finishing with the third sponge layer on top.
9. Cover the top and sides of the cake with the remaining whipped cream, smoothing it out. Decorate the cake with chocolate sprinkles, reserved cherries, and additional whipped cream as desired.
10. Chill the cake in the fridge for at least 2 hours before serving to set the layers and flavors together.
Cooking Tips:
- Always use cold ingredients, particularly the heavy cream, to achieve the best whipped cream consistency.
- To ensure even layers, use a cake saw or a serrated knife with a sawing motion and avoid pressing too hard.
This recipe is attributed to Einfach Backen. Visit their YouTube channel for more delightful baking inspiration: https://www.youtube.com/@einfachbacken
#baking #dessert #cake #authentic YouTube channel - Einfach Backen: https://www.youtube.com/@einfachbacken