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A well-known German dessert: the Black Forest cake
- (1)
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
0
This classic German dessert, known here as the Black Forest, is made of a luscious chocolate cake, soaked in cherry juice, layers of freshly whipped cream and a layer of sweet cherries.
Traditionally, the cake is made from layers of luscious chocolate sponge cake, which is then moistened with cherry juice. The chocolate layers are then stuck together with sweet cream, to which a layer of stewed cherries is added in the middle. It can be described in another way: it is the perfect combination of a cake with a rich chocolate flavour followed by layers full of fruit flavour. The icing on the cake is the whipped cream, to which a slight vanilla flavour is added. Is this enough to make the Black Forest Cake your next dessert?
The sweet cherries can also be replaced in the recipe with BAM cherry topping. BAM cherry topping goes perfectly well with both savoury and sweet dishes. It contains more than 70% juicy and slightly sour pitted cherries and as such is also suitable for the Black Forest cake .
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the biscuit:
- 350 g sugar
- 65 g BAM black cocoa powder
- 250 g flour
- 1,5 tablespoons baking soda
- 2 teaspoons baking powder
- a pinch of salt
- 180 ml of oil
- 2 teaspoons BAM vanilla paste
- 3 eggs
- 240 ml buttermilk
- 120 ml of brewed coffee
For the cake layers:
- 425 g cherries
- 480 ml sweet whipping cream
- 40 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 225 g fresh cherries
Instructions:
For the chocolate cake:
1
Preheat the oven to 180°C. Grease two 22 cm diameter cake tins and line them with baking paper. In a large bowl, mix together the sugar, BAM black cocoa powder, flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, BAM vanilla paste, eggs and buttermilk. Pour the wet ingredients into the dry ingredients and stir until you have a lump-free mixture. Add the brewed coffee and stir until the ingredients are combined. Pour the batter into the prepared pans and bake for about 30 minutes or until a knife inserted in the centre of the cake comes out clean.
2
While the sponge cake is cooling, strain the cherry compote syrup into a small bowl. Brush the cooled sponge cakes with the strained syrup. While the syrup is soaking into the sponge cakes, make the whipped cream icing. Whip the whipped cream in a bowl with a hand mixer until soft peaks form. Add the BAM vanilla paste and a pinch of salt. Then add the icing sugar and continue to whip the cream until medium stiff peaks form.
3
Place one layer of the baked sponge cake on a cake stand or on the plate on which you intend to serve the cake. Spread the cake with half of the whipped cream and top with the drained cherries. Drizzle with the remaining juice, if desired, making sure to leave some for decoration. Repeat with the second layer of cake and top with fresh cherries. Pour the remaining juice over the top and top with chocolate chips, if desired.
Discount on products used in the recipe - 10%:
-0,99 €
Total:
9,90 €8,91 €
-10%
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