Chocolate Cake 'Black Forest'
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Chocolate Cake 'Black Forest'
Ingredients
- Farm fresh eggs - 7 pieces
- Cocoa Powder - 0.7 cups
- Wheat Flour - 0.7 cups
- Cherries in Liqueur - 3 teaspoons
- Chili jam - 12 oz
- Marinated cherries - 24.7 oz
- 20% Sour Cream - 26.5 oz
- Sugar - 2 cups
- Gelatin - 2 teaspoons
Step by Step guide
Step 1
Make the sponge cake. Line the bottom of a 24 cm round cake pan with parchment paper. Do not grease or sprinkle the sides (otherwise, the sponge will not rise).
Step 2
Mix cocoa powder with flour and sift twice.
Step 3
Preheat the oven to 338°F.
Step 4
Separate the yolks from the whites.
Step 5
Beat the egg whites with a mixer on low speed for 2 minutes until fluffy.
Step 6
Gradually increase the mixer speed and add sugar one tablespoon at a time.
Step 7
Increase the mixer speed to the highest and beat the egg whites for another 2–3 minutes until the foam is stiff and glossy.
Step 8
Continue beating and gradually add the yolks.
Step 9
Add the cocoa and flour mixture (preferably in three portions) and gently fold into the whipped mixture, trying not to deflate the whipped foam. The less foam that deflates, the higher and fluffier the sponge will be.
Step 10
Pour the prepared batter into the prepared baking pan and place it in the preheated oven.
Step 11
Bake for 35–40 minutes, until a toothpick inserted comes out dry.
Step 12
Immediately after baking, remove the sponge and quickly drop it onto the table. This will prevent the sponge, oddly enough, from collapsing and will make it even fluffier.
Step 13
Let it cool.
Step 14
Mix the jam with the liqueur, and pit the cherries.
Step 15
If using frozen cherries, thaw them.
Step 16
Separate the edges of the sponge from the pan, place the cake layer upside down on a countertop lined with parchment paper.
Step 17
Remove the paper from the sponge and carefully cut it into three layers using a sharp knife.
Step 18
For the whipped sour cream, bring 0.5 cups of water to a boil in a small saucepan, remove from heat, add gelatin, and stir until fully dissolved.
Step 19
Let it cool.
Step 20
Whip the very cold sour cream with sugar until stiff peaks form.
Step 21
Beat with a mixer with the cooled but still liquid gelatin.
Step 22
On the table, place the first sponge layer, set aside 2 tablespoons of jam, and divide the remaining jam into two portions.
Step 23
Spread half of the jam on the sponge layer, add half of the cherries, and cover with 1/3 of the whipped sour cream.
Step 24
Cover with the second layer, repeat: jam, cherries, and 1/3 of the whipped sour cream.
Step 25
Cover with the last, third sponge layer, spread the reserved 2 tablespoons of jam, whipped sour cream, and sprinkle with grated dark chocolate.
Step 26
Garnish with fresh cherries or sweet cherries. Place in the refrigerator to cool completely.
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