View Large Image Black Forest Cake Recipe Cherry compote Can be prepared up to a few days before making the cake. Get ingredients: 450 ml sour cherries in syrup (eg. morello or amarena) 16 g (1/8 cup) cornstarch 1/16 tsp ground cinnamon (optional) 100 g (1/2 cup) sugar (white, granulated) 56 g kirsch (optional) glass measuring cup (2 cups or more) saucepan (small, 1 litre) spatula strainer (small) whisk plastic wrap Place the small strainer over the glass measuring cup. Dump the cherries and syrup into the strainer to drain the syrup. You should have about 1 cup of syrup and 255 g cherries. Cover the syrup and set aside at room temperature (it will be used to soak the cake later). Set aside the cherries. Add to saucepan: 119 g (1/2 cup) water (any temperature) 100 g (1/2 cup) sugar 16 g (1/8 cup) cornstarch 1/16 tsp ground cinnamon (optional) Place the saucepan over medium heat. Whisk frequently until it comes to a simmer (it will start steaming and gentle bubbles will appear at the bottom of the saucepan) (about 3-4 minutes). Add to saucepan: 255 g cherries Stir with a spatula until the mixture comes to a boil (about 3 minutes). Continue stirring until the mixture thickens (about 1 minute). Remove from the heat. Turn off the heat. Add to saucepan: 56 g kirsch (optional) Stir with a spatula until combined (about 30 seconds). Transfer the mixture to a bowl, cover with plastic wrap (with the wrap touching the cherries to prevent a skin forming), and chill the mixture in the fridge until ready to use. Cake Get ingredients: 57 g (1/4 cup) butter (unsalted, any temperature) 6 eggs (300 g) (large, any temperature) 69 g (1/2 cup) cake flour or: 55 g (1/2 cup minus 1 tbsp) flour (all-purpose) 8 g (1 tbsp) cornstarch 57 g (2/3 cups) cocoa powder (Dutch process) 3 g (1/2 tsp) salt 200 g (1 cup) sugar (white, granulated) 2 g (1/2 tsp) vanilla extract (pure) stand mixer thermometer bowl (small) 2 cake pans (8-inch diameter, 1.5" or taller, preferably light coloured) mixing bowl (medium) saucepan (large, big enough to fit stand mixer bowl for a double boiler) sifter (large) spatula whisk cooking spray (or butter) parchment paper Melt in the microwave, then set aside and let cool at room temperature: 57 g (1/4 cup) butter Grease the bottom and sides of the cake pans with cooking spray (or butter). Cut parchment paper into circles and place in the bottom of the cake pans. Set aside. Sift into medium mixing bowl: 69 g (1/2 cup) cake flour or: 55 g (1/2 cup minus 1 tbsp) flour (all-purpose) 8 g (1 tbsp) cornstarch 57 g (2/3 cups) cocoa powder Whisk until combined (less than 30 seconds). Set aside. Add about 2 inches of water to the saucepan. Place the saucepan over medium-low heat. Remove the bowl from the stand mixer. Add to stand mixer bowl: 6 eggs (300 g) 200 g (1 cup) sugar 3 g (1/2 tsp) salt After the water has come to a simmer (it will start steaming and gentle bubbles will appear at the bottom of the saucepan), place the stand mixer bowl over the saucepan. Whisk constantly until the mixture is about 100° F (38° C) (about 6 minutes). Feel the mixture with your fingers. If the sugar grains have dissolved, it's ready. Remove from the heat. Turn off the heat. Attach the bowl to the stand mixer. Attach the whisk to the stand mixer. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Mix on high speed until the mixture triples in volume (about 5 minutes). The batter should make a ribbon when the whisk is lifted. If the ribbon sits on top of the mixture for a few seconds before melting back in, the mixture is ready. Turn off the stand mixer and remove the bowl. Sift about a third of the dry ingredients into the stand mixer bowl. Using a spatula, gently but quickly fold together, using long strokes, and adding a third of the dry ingredients at a time, until almost all of the dry ingredients have disappeared. Do not over-mix. Scoop about 1 cup of the batter into a separate small bowl. Using a spatula, fold into the small bowl with the 1 cup of batter (about 30 seconds): melted butter Add to stand mixer bowl: butter mixture 2 g (1/2 tsp) vanilla extract Using a spatula, fold together until all the dry ingredients have just disappeared (about 1 minute). Do not over-mix. Pour the batter into the cake pans (about 312 g per cake pan). If necessary, use a spatula to spread the batter evenly. Tap the bottom of each cake pan firmly against the table to remove air bubbles. Bake for 20-25 minutes (or until a toothpick comes out clean). Do not open the oven until after 20 minutes, or the cakes could collapse. To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the cake pan. Let cool at room temperature in the cake pans for 5 minutes. Invert each cake onto a wire rack: Wear oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the cake pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table. Lift the cake pan. If the cake doesn't fall out, tap the bottom of the cake pan to loosen the cake. If the cake still doesn't fall out, flip the cake pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the cake pan to loosen the cake from the side of the cake pan. Slowly peel the parchment paper from the bottom of the cake. Flip the cake right side up onto another wire rack. Let cool completely at room temperature on the wire racks (about 2 hours). After the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat. If you are not planning on decorating the cake yet, wrap the cakes in plastic wrap separately and store in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes after they are completely cool and dry. Whipped cream Place the stand mixer bowl and whisk attachment in the freezer for at least 15 minutes before starting. Get ingredients: 680 g (3 cups) heavy whipping cream (35-40% butter fat, cold) 4 g (1/2 packet) gelatin (powdered, unflavoured) 110 g (1 cup) icing sugar 8 g (2 tsp) vanilla, almond, lemon, or other extract stand mixer bowl (small) mixing bowl (small) piping bag (large) 1-cm star piping tip (eg. Wilton 1M) sifter spatula Fit the piping bag with the piping tip. Set aside. Add to small bowl: 45 g (3 tbsp) cold water 4 g (1/2 packet) gelatin Stir with a fork or spoon until all the gelatin is wet (about 15 seconds). Let rest at room temperature for 5 minutes, then melt the gelatin mixture in the microwave (until the gelatin granules have dissolved and the mixture is fairly clear). Set aside. Sift into small mixing bowl: 110 g (1 cup) icing sugar Attach the whisk to the stand mixer. Add to stand mixer bowl: 680 g (3 cups) heavy whipping cream Mix on medium speed until the mixture starts to get thick and bubbly (about 30-60 seconds). Add the icing sugar to the stand mixer bowl. Mix on high speed until soft peaks form (about 4 minutes). After about 2 minutes, using a spatula, scrape the sides of the bowl down. Add to stand mixer bowl: 8 g (2 tsp) vanilla, almond, lemon, or other extract Set stand mixer to low speed. Add about 1-2 tbsp of whipped cream to the gelatin mixture. Stir with a fork or spoon until combined (about 15 seconds). Slowly pour into stand mixer bowl: gelatin mixture Mix on low speed until stiff peaks form (about 30 seconds). Stop if the mixture starts turning yellow. Do not over-mix or the fat and the liquid will separate, causing the whipped cream to melt. If over-mixed, add 1-2 tbsp cream and gently whisk manually. Using a spatula, scoop about two cups of whipped cream into the piping bag. Assembly Get tools: pastry brush Place 12 maraschino cherries in a small sieve to drain them. Place the cherries on a paper towel and dab lightly to remove extra syrup. Remove the cakes from the fridge and unwrap them. Using a pastry brush, brush about 1/8 cup of cherry syrup on top of each cake. Assemble the cake. Crumb coat the cake with the whipped cream. Reserve about 1-2 cups whipped cream for decoration. Ice the cake with the whipped cream. Decorate Using a spiral motion, pipe 12 swirls of whipped cream evenly around the top edges of the cake. Place a maraschino cherry on top of each swirl. Get ingredients: 1 bar chocolate (dark, 70-99% cacao) vegetable peeler Peel the chocolate. Using a bench scraper (or your hands), cover the sides of the cake with the grated chocolate. If using your hands, make sure your hands are cold. If the chocolate is melting, put the grated chocolate in the freezer for a few minutes. Serve Refrigerate until ready to serve. Serve at room temperature. Cut the cake with a serrated knife.
