Monday, October 4, 2010
Black Forest Cake
I have a secret to tell you. Until now I have been scared of black forest cake.
As a child I loved the look of black forest cakes, they were always so impressive. My fondness for the cake was ruined by some awful tasting cherries, the danger of getting a mouthful of sour cherries in amongst the yumminess of the chocolate cake and cream really turned me off.
Boyfriend loves black forest cake and after seeing it all over the TV lately he asked if i could make one. I faced my black forest fears and made him one for his birthday.
Super Dooper Happy Birthday boyfriend!! You are the awesome-est!
I’m so pleased with how this cake turned out, everyone loved it, including me.
For the chocolate cake I used a recipe from the essential baking cookbook, It turned out perfectly, it was so very chocolaty and moist. (Buttermilk is my new favourite best friend). I decided to keep things pretty simple with the fillings, I looked through so many recipes, with so many versions in my head I just made it up as I went.
For the chocolate cake
200 grams softened butter
¾ cup caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla essence
1 2/3 cup self raising flour
1/3 cup plain flour
¾ cup cocoa powder
1 tablespoon instant coffee powder
½ teaspoon bicarb soda
½ cup buttermilk
1/3 cup milk
To make the chocolate cake- preheat oven to 180 degrees c. grease a 23 cm cake tin and line the base and sides with baking paper. Sift together flours, cocoa, coffee and soda.
Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Add one egg at a time, beating thoroughly after each addition, add the vanilla essence and beat until well combined.
With a metal spoon fold in the sifted dry ingredients alternatively with the combined milk and buttermilk. Stir until the mixture is just combined and almost smooth.
Pour the cake mixture into the tin and smooth the surface. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake in the tin 20 minutes before turning out onto a wire rack to cool.
For the cream filling
400 mls thickened cream
1 teaspoon cherry brandy essence
1 tablespoon caster sugar
To make the cream filling- in a medium bowl, beat together cream, sugar and essence until soft peaks form.
For the cherry syrup
1 can pitted cherries (drained with juice reserved)
1 teaspoon cherry brandy essence
To prepare syrup- in a small saucepan, boil reserved juice until reduced by half. Add brandy essence.
For the ganache
100 grams dark chocolate (chopped)
100 mls cream
To make the ganache- place chocolate in a bowl. In a small saucepan bring cream to the boil. Pour boiling cream over chocolate. Whisk until chocolate is melted and the mix is smooth and glossy. Cool the ganache to room temperature before spreading over cake.
To assemble the cake
Set aside about 10 cherries to decorate. Slice the top off the cake to leave a level surface. Evenly cut the cake into 3 horizontal layers. Place the first layer down onto the serving plate. Sprinkle the first layer with a little of the cherry syrup.
Spread evenly with a third of the cream, top with half of the cherries.
Carefully place on the second layer of cake, sprinkle again with cherry syrup followed by another third of cream and the remaining half of the cherries. Top with the final layer of cake.
Once the cake is assembled, pour over the chocolate ganache. Spread the ganache over the top of the cake.
Spoon the remaining cream into a piping bag fitted with a large star tip, pipe rosettes around the top edge of the cake. Top each rosette with a cherry.
Eat it up! Its Yummy!