Black Forest Cake

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Black Forest Cake is a delicious cake which gets it’s name from being dark, chocolatey with hints of red cherries and resembling the black forests. I finally made the quintessential black forest cake using fresh cherries.

Regular readers would know how much I love fruit based dishes – poached, baked or as beverages – fruits for the win always!

Chocolate Cherry Cake
A quintessential cake for every occasion

Just like I wanted to use peaches and plums, cherries were also on my wish list for longest time. They are also not easily available in Pune and if they are, then exorbitantly priced.

Chocolate Cherry Cake
Dark and fruity with every bite

Not to mention, that the cherries were still highly priced, but I had a reason to celebrate and what better way to do so but with a cake. We have bought a new car and I went all out in using the cherries to bring in the new wheels. I didn’t intend but the cake turned out to be same colors as the car – red and hint of black.

Chocolate Cherry Cake
The most gorgeous looking cake I made
1606_Photostory_Cherries-018

I used the base as my go-to chocolate cake for layered cakes, whipped cream and cherries for filling and ganache with loads of chocolate curls and fresh cherries as topping. I was a bit worried about the cake becoming too sweet due to cherry filling but it turned out great with prefect sweetness.

The cake was super-soft and rich. It was picture perfect. Each and every bite was delicious, moist and decadent.

Black Forest Cake

Black Forest Cake is a delicious cake which gets it’s name from being dark, chocolatey with hints of red cherries and resembling the black forests. I finally made the quintessential black forest cake using fresh cherries.
Prep Time30 mins
Cook Time1 hr
Assembling Time30 mins
Course: Baking, Dessert, Filling & Frosting
Servings: 10

Ingredients

Instructions

  • To prepare cherry filling – place cherries and rum in a thick bottom sauce pot. Whisk sugar and cornstarch in a small bowl and then add to the cherries. Cook over low flame, till cherries come to a boil and thickens. If you are suing fresh cherries, then you need to cook them till fruit is tender. Allow to cool completely. You may need to add ¼ cup of water or cherry syrup if the sauce is too thick while cooking.
  • Assemble and decorate as per your choice.

Notes

  1. Bake 3 layers of old fashioned chocolate cake.
  2. Recipe for cherry filling is here.
  3. Assemble and decorate as per your choice, I spread a thick layer of whipped cream and topped with another generous helping of cherry filling on each layer. For the final topping, I spread a thin layer of ganache and then placed several fresh cherries with chocolate shavings and curls.
  4. If using canned cherries then drain them. I used 400 grams of canned cherries for filling.

Old Fashion Chocolate Cake

The most decadent and moist old fashioned chocolate cake.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 9 inch cake

Ingredients

for the cake:

  • 1 cup all purpose flour
  • ½ cup +1 tbsp sugar granulated
  • cup + 1 tsp cocoa powder unsweetened
  • ¼ tsp baking soda heaped
  • ¼ tsp salt
  • cup hot water
  • 4 tbsp oil
  • 2 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp vanilla extract

for the sugar syrup:

Instructions

for the cake:

  • Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
  • Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use mixer.
  • Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
  • Add to the dry ingredients & whisk till just combined. A few lumps are fine.
  • Pour batter into the prepared pan & bake for 20-25 mins till tooth pick inserted in center comes out clean.
  • Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape.
  • I baked three layers by baking this recipe thrice separately. And then froze the layers wrapped in cling film.

for the sugar syrup:

  • Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.

assembling the cake:

  • Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
  • Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading ganache. Finally place the top layer & again soak it. Lightly spread the ganche on top & sides of the cake. Refrigerate the cake for 1 hr.
  • Transfer the cake to a wire rack. Place a cookie sheet under it to catch any excess dripping chocolate ganache.
  • Pour the ganache in the center of the cake & tilt the rack to cover the sides of the cake as well.
  • Allow the excess to run down the sides of the cake. Decorate with chocolate chips.
  • Refrigerate the cake until ganache sets (about 1 hr). I refrigerated for 24 hrs prior to cutting covered in a cake dome as I wanted the flavors to really set in. Serve chilled.

Notes

Old Fashioned Chocolate Cake: Truffle Cake
Chocolate Ganache
You can make a full recipe cake and then slice into three layers or alternatively you can bake 3 layers in separate pans by placing them in a big oven together.
You can whip the ganache before spreading as filling.
The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.

Sugar Syrup

Easy Sugar Syrup recipe to soak cakes & bakes
Prep Time1 min
Cook Time3 mins
Total Time4 mins
Course: Filling & Frosting
Servings: 1 cup syrup

Ingredients

  • cup sugar granulated
  • 1 cup water

Instructions

  • Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
  • Use ⅓ cup of syrup to soak one layer of cake. If you are soaking White Cake then reduce the syrup per layer i.e. ¼ cup sugar in ¾ cup water. And soak each layer in ¼ cup syrup. With ⅓ cup syrup, I have found the cake to get over soaked.

for infusing flavour

  • If you are infusing flavor like rose petals, then boil petals once sugar is dissolved for 5-10 minutes. Cool & strain. Continue to use for soaking and assembling.

Notes

The more you soak the layers before filling, the more moist your cake will be.
You can infuse this syrup with flavours of your choice. I have used it with dried rose cake by infusing it with 1 cup dried rose petals. 

How to Assemble a Cake

Easy steps on How to Assemble a Cake. Follow them to create a layered cake in a jiffy.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Filling & Frosting

Equipment

  • piping bag, nozzles & levelling knife for decorating and finishing
  • parchment paper or strips

Ingredients

  • sugar syrup or chocolate syrup for soaking
  • whipped cream or chocolate ganache or buttercream to fill & frost
  • fruits, sprinkles, chocolate chips, etc for topping or filling

Instructions

  • Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
  • Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
  • Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.

Notes

  1. You can whip the ganache before spreading as filling.
  2. The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
  3. I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice. 
Chocolate Cherry Cake
Every bite is decadent and moist

Join the Conversation

  1. Wow … This one is one of my favourite cake. Overall the above recipe is good to start.
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