According to an old tradition, when a couple gets married, they will come and plant a cherry tree in the forest; it is because of this tale that the Black Forest has become a popular tourist destination. Bakers invented a new cake recipe named Black Forest from the emblem of the Black Forest, and it has since become a popular cake.
Cherry wine is the signature component of Black Forest (Kirsch). The cake is made up of chocolate cake cores topped with whipped cream, sprinkled with kirschwa̾s̾ser cherries, and adorned with red cherries. Outside the cake is a shirt made of thin chocolate shavings that adds mystery and beauty to the cake. The cake is always a nice choice for any celebration because of its unique visual and special flavor. Let’s get it!
FOR THE CAKE
2 cups all-purpose flour 240g
1/2 cup cocoa powder 58g
1/2 tsp baking powder 2g
1 tbsp coffee 15mL
2 egg yolks
1 1/2 cup sugar 300g
1 cup unsalted butter 227g, room temperature
1 cup buttermilk 236mL
1/2 tsp baking soda 3g
1 tsp salt 5g
FOR THE SYRUP
1/2 cup water 120mL
1/2 cup sugar 100g
1/3 cup Kirsche
FOR THE WHIPPED CREAM FROSTING
1 1/2 pints heavy cream cold
1/3 cup powdered sugar plus more to taste.
1 1/2 tbsp Kirsche 22 mL
MAKE THE CAKE:
Step 1: Heat the oven at 350°F. Prepare 3 baking pans about 6 inches first, sweep one butter at the bottom of the pan then sprinkle a layer of flour on top.
Step 2: In a bowl, mix together flour, salt, cocoa powder, and baking soda, then sift the mixture through a sieve to smooth.
Step 3: In another bowl add sugar and butter and use an electric mixer to mix until light and fluffy.
Step 4: Add eggs and egg yolks to the mixture in step 3 continue to use the mixer and mix well then add coffee.
Step 5: Divide the flour mixture in step 2 into 3 parts and slowly mix each part into the mixture in step 4, paying attention to adding milk to achieve a thick mixture.
Step 6: Divide batter evenly into 3 prepared baking pans and bake at 350°F for about 25 – 30 minutes or until the center of the cake is done.
Step 7: Cook cake to cool in pan for about 10 minutes then invert onto a wire rack to cool completely. Then prepare the syrup and brush the syrup on the cake layers.
MAKE THE SYRUP:
Step 1: Put water and sugar in a small pot to boil. Let it boil for about 1 minute, then turn off the heat and stir in the cherry liquor.
Step 2: Transfer the syrup mixture to a bowl and let it cool before serving.
MAKE THE WHIPPED CREAM:
Step 1: In a bowl, add the heavy cream, powdered sugar, and Kirsche and use the mixer on high to beat until soft peaks form.
Step 1: Melt about 1/4 cup of dark chocolate with two tablespoons of cream. Whisk together and set aside.
Step 2: Preliminary processing of cherries: wash, remove seeds and cut in half.
Step 3: Carefully scr̾a̾p̾e ̾ the chocolate with a knife or vegetable peeler and set it aside.
Step 4: Place the first layer of cake on a plate, then cover with whipped cream, then arrange the cherries halves and add a little cream to make the cake smoother. Repeat the process with the other layers until the cake comes together.
Step 5: Add fresh cream to the top and sides of the cake, paying attention to smooth the sides.
Step 6: Gently coat the shaved chocolate on the bottom half of the cake.
Step 7: Spread more chocolate on the top of the cake, taking care to leave about 1 inch from the edge.
Step 8: Transfer the remaining whipped cream to a pastry bag with a star-shaped nozzle, then decorate the slit on the edge of the cake and arrange the whole cherries on top.
You can make the cake with 3 layers of 6-inch cake or 2 layers of 8-inch cake.
The cherries interspersed between the cake layers help to keep the structure of the cake layers. because the whipped cream is too soft and can melt from the cake face.
Adding a bit of whipped cream over the cherries before placing the next layer on the cake helps to give the cake a smooth texture and a more stable structure in case the cherries are stacked incorrectly.