Black Forest Cherry Cake
Baking and Desserts | German cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
8
Description
Optionally, you can add a little brandy (about 1 tablespoon) to the syrup. You can place the whipped cream in a pastry bag and pipe it onto the cake in circles, leaving space between the rows of cream; place cherries between the rows of cream. Cornstarch or cream thickener makes the whipped cream more stable, and the cream decorations hold their shape longer. You can mix cornstarch with powdered sugar, and add the thickener according to the instructions on the package.
Ingredients
- Sugar - 4.2 oz
- Cocoa Powder - 1.1 oz
- Marinated cherries - 14.1 oz
- Unsweetened cherry juice - 5 fl oz
- 10% cream - 2 fl oz
- Farm fresh eggs - 6 pieces
- Fine white sugar - 6.7 oz
- Wheat Flour - 3.5 oz
- Butter - 2.8 oz
- Liquid dark chocolate - 4.8 oz
- Ground dried cherries - to taste
- Powdered Sugar - 1 tablespoon
- 10% cream - 27 fl oz
Step by Step guide
Step 1
Sponge Cake. Grease the baking pan with a small amount of vegetable oil and line it with parchment paper (if not using parchment, grease the pan with oil and lightly dust the bottom and sides with flour (about 1 tablespoon of flour will be needed for dusting the pan). Shake off the excess flour. Combine the flour (100 grams) with cocoa powder (30 grams) and sift twice through a fine sieve. Melt the butter. Whipping the eggs in a water bath. In a large bowl, crack the eggs and add sugar. Place the bowl over a water bath and whisk the eggs with sugar using a whisk or mixer on low speed. Once the egg mixture reaches a temperature of about 38–104°F (meaning it is warm but not hot) and the sugar is completely or partially dissolved, remove the bowl from the water bath. Water bath. Place a pot with a small amount of water on the stove. Bring the water to a boil, reduce the heat, and maintain a constant gentle simmer (but not boiling). Place the bowl with the eggs and sugar over the pot of water. The boiling water in the lower pot should not touch the bottom of the bowl. Heat the ingredients in the upper bowl to the required temperature (in this case, about 38–104°F). Continue whisking the egg mixture with a mixer on high speed. The mixture should increase in volume by 2–3 times. The egg mixture can be considered ready when it no longer increases in volume while whisking. Once you finish whisking the egg mixture, sprinkle one-third of the sifted flour with cocoa over the whipped mixture. Gently fold the flour into the egg mixture, mixing not in circular motions but from bottom to top. Pour about half of the melted butter around the edge of the bowl into the batter. Gently mix again. Then sprinkle another third of the flour over the batter — also gently fold from bottom to top. Pour the remaining melted butter around the edge of the bowl, and mix. Add the remaining third of the flour — mix everything gently. Pour the batter into the prepared springform pan. Smooth the surface with a spatula or spoon. Bake the sponge cake in a preheated oven at 356°F for 30–35 minutes (baking time and temperature may vary depending on the oven). Check the readiness of the sponge cake with a toothpick — it should come out dry, without traces of batter. Let the finished sponge cake rest for 8–12 hours (it is better to bake the sponge cake in the evening and assemble the cake the next day). Carefully cut the sponge cake into 3 equal layers.
Step 2
Rinse the cherries in clean cold water, place them in a bowl, sprinkle with sugar (50 grams), and let sit for 30 minutes. Drain the resulting cherry juice into a clean container. We will need 170 ml of cherry juice (if the juice is insufficient, add water). Prepare the cherry syrup. In a small pot, pour in the cherry juice and add sugar (120 grams). Bring the juice with sugar to a boil and simmer the syrup for 3 minutes. During this time, the syrup should thicken slightly(!). Remove the pot with the syrup from the heat, add the cherries, and stir.
Step 3
When adding cherries, the syrup becomes more liquid. Therefore, if necessary, you can simmer the syrup with the cherries for about 1 more minute.
Step 4
Remove the pot with the cherries from the heat, cover with a lid, and let the cherries cool completely in the syrup. Use a slotted spoon to extract the cherries from the syrup and place them in a colander to let as much syrup drain off as possible. Collect and save all the syrup.
Step 5
Chocolate Cream. Chop the chocolate with a knife. In a saucepan, heat the cream with powdered sugar (but do not bring to a boil). Remove the saucepan with hot cream from the heat, add the chopped chocolate, and stir. Cool the chocolate mixture and refrigerate for 30 minutes (it can be left in the refrigerator overnight). The chocolate-cream mixture should thicken during this time. Gently(!) whip the thickened chocolate-cream mixture with a whisk (do not whip too much to avoid separating the cream).
Step 6
Place one of the three layers on a plate. Drizzle the layer with cherry syrup. Spread the chocolate cream on the layer and evenly distribute it over the entire surface. Then soak the second layer with syrup and place it on the layer with chocolate cream, soaked side down. Drizzle the top layer with a little more syrup.
Step 7
Whip the cream. Before whipping, the cream and whisk need to be well chilled (but not over-chilled). You can place the bowl with the cream and whisk in the refrigerator to chill for 15 minutes.
Step 8
Whip the cream (250 ml) with a mixer on medium speed until it starts to thicken. When the traces of the whisk become visible (the cream at this point does not yet hold its shape, and the whisk traces immediately disappear), gradually add the sifted powdered sugar (2 tablespoons). Continue whipping until distinct peaks form from the whisk (increase the mixer speed at the end of whipping). It is important not to over-whip the cream and to stop at the right time. If you continue whipping, the cream will start to turn into butter, and even slightly over-whipped cream will 'melt' and decorations made from it will not hold their shape. The whipping time depends on the fat content of the cream and the power of the mixer. Spread the whipped cream on the soaked layer and place the cherries from the syrup on top.
Step 9
Soak the remaining third layer with syrup and spread the remaining whipped cream on the soaked side. Place the layer, cream side down. Gently press the cake and trim the edges to give it a proper shape. Whip another 200 ml of cream with powdered sugar (1.5 tablespoons). Coat the cake with whipped cream and smooth the surface and sides of the cake with the cream. Sprinkle the sides of the cake with chopped chocolate. Whip 150–200 ml of cream with powdered sugar (1.5 tablespoons) and cornstarch (about 1 teaspoon) or with a cream thickener.
Step 10
Pipe the cream around the edges using a pastry bag with a star tip, in the shape of rosettes. Decorate with cherries.
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