Name: Black Forest Cake
Total time: 1 h 30 min
Ingredients: 240 ml whipping cream; 225 g BAM dark chocolate; 220 g all-purpose flour; 65 g BAM cocoa powder; 350 g granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 120 ml vegetable oil; 2 large eggs, room temperature; 180 g full-fat sour cream, room temperature; 120 ml buttermilk; 2 teaspoons BAM vanilla paste; 120 ml hot water or sour cherry juice; 2 cans of sour cherry compote; Juice of sour cherry compote; 480 ml chilled whipping cream; 30 g sugar; 1 teaspoon BAM vanilla paste

Ingredients:

ingredients for the ganache:

240 ml whipping cream
225 g BAM dark chocolate

ingredients for the sponge cake:

220 g all-purpose flour
65 g BAM cocoa powder
350 g granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
120 ml vegetable oil
2 large eggs, room temperature
180 g full-fat sour cream, room temperature
120 ml buttermilk
2 teaspoons BAM vanilla paste
120 ml hot water or sour cherry juice
2 cans of sour cherry compote
Juice of sour cherry compote

ingredients for the cream:

480 ml chilled whipping cream
30 g sugar
1 teaspoon BAM vanilla paste

Instructions:

preparation of the sponge cake:

1. Step Preheat the oven to 180 °C and prepare three cake tins. The recipe is for 23 cm diameter cake tins. Line the baking tins with baking paper, then grease the baking paper with butter. The baking paper will allow the cakes to be easily removed from the baking tray.

2. Step In a large bowl, mix together the dry ingredients: flour, BAM cocoa powder, sugar, baking soda, baking powder and salt. Stir until the ingredients are well mixed.

3. Step Mix the wet ingredients separately: oil, eggs, sour cream, buttermilk and BAM vanilla paste. Stir until the mixture is smooth. Add the dry ingredients to the wet ingredients and then add the hot water or coffee and mix again until you have a uniform mixture.

4. Step Divide the batter evenly between the three pans and bake for 21-25 minutes. The baking time will vary depending on the type of oven. The sponge cake is baked when a toothpick inserted in the batter comes out clean.

5. Step When the sponge cake is baked, remove it from the oven. Place it on a wire rack and let it cool for about 30 minutes. Once the cakes have cooled, use a large serrated knife or cake leveller to cut a thin layer from the top of the cake to create a flat surface.

to moisten the sponge cake:

1. Step Drain the sour cherries. Save 180 ml of syrup or compote juice for later.

2. Step Heat 180 ml of syrup in a small pan over a low heat until the volume is reduced to approx. 60 ml.

3. Step Pour the syrup evenly over the cooled sponge cakes and add a layer of sour cherries evenly on top of each.

preparation of chocolate ganache:

1. Step Place the chocolate in a medium sized bowl. Heat the cream in a small saucepan until it begins to simmer slightly. Make sure it doesn't boil, as it will get too hot. Pour the cream over the chocolate and leave to for 2-3 minutes until the chocolate is soft. Slowly stir until the chocolate is completely melted.

preparation of cream:

1. Step Whip the cold whipping cream, sugar and BAM vanilla paste on medium-high speed. Beat until soft peaks form, about 3 minutes.

assembling the cake:

1. Step Place the first layer of cake on the cake stand or serving plate. Spread the whipped cream evenly over the top. Add a few sour cherries and reduced sour cherry juice. Cover with a second layer of cake and repeat the process until you have used up all the ingredients. Apply a thin layer of the whipped cream with a decorating spatula all around the cake.

2. Step Pour the prepared chocolate ganache over the top of the cake. Spread around the edges of the cake so that it drips gently down the sides. Top with whole sour cherries. Refrigerate the cake for at least half an hour before slicing and serving.

Order ingredients with a 10% discount:

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Cocoa Powder, 500 g

13,90 €

Dark Chocolate Drops, 500 g

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Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

ingredients for the ganache

240 ml whipping cream
225 g BAM dark chocolate

ingredients for the sponge cake

220 g all-purpose flour
65 g BAM cocoa powder
350 g granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
120 ml vegetable oil
2 large eggs, room temperature
180 g full-fat sour cream, room temperature
120 ml buttermilk
2 teaspoons BAM vanilla paste
120 ml hot water or sour cherry juice
2 cans of sour cherry compote
Juice of sour cherry compote

ingredients for the cream

480 ml chilled whipping cream
30 g sugar
1 teaspoon BAM vanilla paste

Instructions:

preparation of the sponge cake

1. Korak

Preheat the oven to 180 °C and prepare three cake tins. The recipe is for 23 cm diameter cake tins. Line the baking tins with baking paper, then grease the baking paper with butter. The baking paper will allow the cakes to be easily removed from the baking tray.

2. Korak

In a large bowl, mix together the dry ingredients: flour, BAM cocoa powder, sugar, baking soda, baking powder and salt. Stir until the ingredients are well mixed.

3. Korak

Mix the wet ingredients separately: oil, eggs, sour cream, buttermilk and BAM vanilla paste. Stir until the mixture is smooth. Add the dry ingredients to the wet ingredients and then add the hot water or coffee and mix again until you have a uniform mixture.

4. Korak

Divide the batter evenly between the three pans and bake for 21-25 minutes. The baking time will vary depending on the type of oven. The sponge cake is baked when a toothpick inserted in the batter comes out clean.

5. Korak

When the sponge cake is baked, remove it from the oven. Place it on a wire rack and let it cool for about 30 minutes. Once the cakes have cooled, use a large serrated knife or cake leveller to cut a thin layer from the top of the cake to create a flat surface.

to moisten the sponge cake:

1. Korak

Drain the sour cherries. Save 180 ml of syrup or compote juice for later.

2. Korak

Heat 180 ml of syrup in a small pan over a low heat until the volume is reduced to approx. 60 ml.

3. Korak

Pour the syrup evenly over the cooled sponge cakes and add a layer of sour cherries evenly on top of each.

preparation of chocolate ganache

1. Korak

Place the chocolate in a medium sized bowl. Heat the cream in a small saucepan until it begins to simmer slightly. Make sure it doesn't boil, as it will get too hot. Pour the cream over the chocolate and leave to for 2-3 minutes until the chocolate is soft. Slowly stir until the chocolate is completely melted.

preparation of cream

1. Korak

Whip the cold whipping cream, sugar and BAM vanilla paste on medium-high speed. Beat until soft peaks form, about 3 minutes.

assembling the cake

1. Korak

Place the first layer of cake on the cake stand or serving plate. Spread the whipped cream evenly over the top. Add a few sour cherries and reduced sour cherry juice. Cover with a second layer of cake and repeat the process until you have used up all the ingredients. Apply a thin layer of the whipped cream with a decorating spatula all around the cake.

2. Korak

Pour the prepared chocolate ganache over the top of the cake. Spread around the edges of the cake so that it drips gently down the sides. Top with whole sour cherries. Refrigerate the cake for at least half an hour before slicing and serving.

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