Black Forest cake with chocolate, whipped cream and cherries: festive

The traditional Black Forest cake has a festive atmosphere: with chocolate, whipped cream and cherry. Let’s celebrate

The traditional black forest cake with all its attributes: the softness of the sponge cake, the dark chocolate, the white cream and the red cherries

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 02:30 + cooling time

Interval: 00:20

TOOLS

1 cutting board(s), 2 strainer(s) (- 1 small), 2 bowls, 2 pan(s) (same size, or larger if needed), 1 grater, 1 spatula(s)

EQUIPMENT

conventional + mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

CHOCOLATE SPONGE CAKE Ingredients:

– 4 large eggs

– 125 g of sugar

– 120 g of wheat flour, sifted

– 15 g of sifted cocoa powder + a little for dusting

– 1 and 1/2 teaspoons of chemical yeast

-60 ml of water

– 2 tablespoons of oil + a little for greasing

CHANTILLY ingredients:

– 500 ml of fresh, iced cream

– 150 g of icing sugar, sifted

– vanilla essence to taste (drops) (optional)

Ingredients for syrup and decoration:

– 20 maraschino cherries in syrup – reserve the syrup and part without chopping

– 1/4 cup(s) of water

– 100 g grated semi-sweet chocolate + a little if necessary (or chocolate sprinkles)

PREPARATION:

1. Separate the ingredients and utensils for the recipe.
2. Store the fresh cream in the refrigerator until you are ready to whip the whipped cream.
3. Start by beating the eggs (see preparation).
4. Separate the ingredients and utensils for the recipe.
5. For a cake with 4 eggs, line two 20cm cake tins with baking paper, grease with oil and dust with cocoa powder. It is possible to make it in 1 pan, but in this case you will have to cut the cake before assembling it.
6. If you are assembling a larger cake you can divide it into several layers, making a cake with 3 parts of dough and 2 parts of filling.
7. Sift the flour together with the cocoa and baking powder into a bowl.
8. Preheat the oven to 180°C.

PREPARATION:

Eggs – Beat:

1. In the bowl of a stand mixer, beat the eggs with the sugar for 10 minutes until a soft cream forms.
2. Continue pre-preparation (step 4).

Chocolate sponge cake (dough):

1. When the eggs are well beaten, remove the bowl from the mixer.
2. Alternately incorporate the flour, cocoa and yeast mixture with the water, mixing gently from bottom to top with a spatula, taking care not to lose the aeration of the beaten eggs.
3. Finally add the oil and mix, just enough to incorporate all the ingredients.
4. Pour the mixture into the greased and dusted pan(s), dividing it equally between them and level the surface, tapping the bottom of the pan a few times.

Chocolate sponge cake (baking):

1. Place in a preheated oven at 180°C.
2. Bake for approximately 30-40 minutes or until the toothpick test comes out clean: the time may vary depending on the oven and the height of the cake.
3. Remove from the oven and shake it lightly to see if it has come loose from the pan(es).
4. Leave to cool completely before turning out.
5. In the meantime, prepare the other assembly/decoration elements.

Syrup and Cherries:

1. While the cake is baking, strain the maraschino cherries and set the syrup aside.
2. Mix the syrup with filtered water and store in a bowl.
3. Save a few whole cherries for decoration and chop the rest.

Chopped chocolate:

1. Chop the semi-sweet chocolate or grate it on the coarse side of the grater.
2. Set aside for assembly.

Black Forest Cake:

1. Optional: If you didn’t divide the cake before baking, cut it lengthwise into 2 pieces, or more if desired.
2. Level the cut layers if necessary and remove some of the top part (cone) so that the syrup is better absorbed.
3. Remove the baking paper and set aside.

Chantilly cream (whip the cream while whipping):

1. Sift the icing sugar.
2. Place the very cold fresh cream in the mixer bowl.
3. Beat on low speed until it begins to thicken.
4. Add the sugar and vanilla essence (optional), increase the speed to medium and beat until stiff, as if it were whipped cream.
5. Be careful not to overbeat or it will turn into butter.
6. Store in the refrigerator until ready to use.

Black Forest Cake – assembly:.

1. Arrange the first part of the cake on a cardboard base.
2. Prick and moisten with the cherry syrup set aside, dividing it proportionally.
3. Divide the amount of whipped cream to use according to the number of layers, reserving some to cover the surface and edges.
4. Optional: Place some whipped cream in a piping bag to use with the nozzle of your choice.
5. Cover each layer with whipped cream and sprinkle/distribute chopped maraschino cherries.
6. On the last layer, i.e. the top of the cake, apply the remaining whipped cream with a spatula and continue spreading it on the sides.
7. Distribute the chopped or grated chocolate or sprinkles of your choice over the surface and edges, without completely covering the whipped cream.
8. Optional: decorate the top using the whipped cream set aside in the piping bag.
9. Distribute the whole cherries kept aside on top.
10. Store in the refrigerator until ready to serve.

FINALIZATION AND ASSEMBLY:

1. To introduce Black Forest cake whole when serving.
2. Cut it into slices and distribute.
3. If you don’t consume it all on the same day, keep it in the refrigerator.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.