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 jar of sour cherries in syrup (eg. morello or amarena) 3.5 oz sugar (white, granulated) 2 tbsp corn starch 1/16 tsp cinnamon (optional) 2 oz kirsch (optional) digital scale small strainer small pot glass measuring cup (2 cups or more) whisk spatula plastic wrap Place the 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 9 oz cherries. Set aside. Add to pot: 4 oz water 3.5 oz sugar 2 tbsp corn starch 1/16 tsp cinnamon (optional) Place the pot over medium heat. Whisk frequently until it comes to a simmer and gentle bubbles appear (about 3-4 minutes). Add to pot: 9 oz cherries Using a spatula, stir until the mixture comes to a boil (about 3 minutes). Continue stirring until the mixture thickens (about 1 minute). Remove from heat. Turn off heat. Add to pot: 2 oz kirsch (optional) Stir to combine (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 place in the fridge to cool. Cover the syrup and set aside; it will be used to soak the cake later. Cake Get ingredients: 2 oz (1/4 cup) butter (unsalted, any temperature) 2.5 oz cake flour or 2.5 oz minus 2 tbsp all-purpose flour plus 2 tbsp corn starch 2 oz cocoa powder (Dutch-process) 6 eggs (300 g) (large, any temperature) 7 oz sugar (white, granulated) 1/2 tsp salt 1/2 tsp vanilla extract digital scale 2 cake pans (8-inch diameter, 1.5" or taller, preferably light coloured) cooking spray (or butter) parchment paper stand mixer medium mixing bowl small bowl large pot (big enough to fit stand mixer bowl for a double boiler) sifter spatula whisk digital thermometer 1 cup 1/2 tsp Melt 2 oz (1/4 cup) butter in the microwave for 30 seconds at 100% power (or until warm, but not hot). Set aside and let cool. If the butter is room temperature, melt for less time. Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Sift into medium mixing bowl: 2.5 oz cake flour 2 oz cocoa powder Whisk until combined (less than 30 seconds). Set aside. Add about 2 inches of water to a pot that is large enough to fit the mixer mixing bowl on top. Set over medium-low heat. Remove mixing bowl from mixer. Add to mixer mixing bowl (glass or steel -- not plastic): 6 eggs 7 oz sugar (white, granulated) 1/2 tsp salt Once the water has come to a simmer (it will start steaming, and then you will see gentle bubbles at the bottom of the pot), place the mixer bowl over the pot. Whisk constantly until the mixture is slightly warm (around 100° F) (about 6 minutes). Feel the mixture with your fingers. If the sugar grains have dissolved, it's ready. Turn off the heat. Add the mixing bowl to the mixer. Attach the whisk to the mixer. Set the oven to bake, 350° F (177° C). Mix on low-to-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 melding back in, the mixture is ready. Turn off the mixer. Remove the bowl from the mixer. Sift about 1/3 of the dry ingredients into the egg mixture. Using a spatula, gently but quickly fold together, using long strokes, and adding 1/3 of the dry ingredients at a time, until mostly combined. Do not over mix. You should still see some dry ingredients unincorporated; this will be folded in later. Scoop about 1 cup of the batter into a separate small bowl. Fold the melted butter into the small bowl with the 1 cup of batter (about 30 seconds). Add to mixer mixing bowl: butter mixture 1/2 tsp vanilla extract Fold together gently but quickly until the dry ingredients have all been incorporated (about 1 minute). Do not over mix. Pour the batter into the pans. If necessary, use a spatula to spread the batter evenly/flatly. There should be about 11 oz of batter in each pan. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 20-25 minutes. 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 pan. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 5 minutes. Invert each cake: 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 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 pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. If the cake still doesn't fall out, flip the pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the 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 on the wire racks (about 2 hours). Do not place the cakes in the fridge to speed up the cooling time. Let the cakes cool naturally. Once 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 place them in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes once they are completely cool and dry. Whipped Cream Place the mixer mixing bowl and whisk attachment in the freezer for at least 15 minutes before starting. Get ingredients: 24 oz (3 cups) whipping cream (cold) 4 oz (1 cup) powdered sugar 2 tsp vanilla extract (or other flavour) 2 tsp (1 packet) gelatin (powdered, unflavoured) stand mixer 1 tbsp, 1 tsp small bowl digital scale piping bag piping tip sifter spatula small mixing bowl Fit a piping bag with a large star tip (eg. Wilton 1M). Set aside. Sift into small mixing bowl: 4 oz (1 cup) powdered sugar Add to small bowl: 3 tbsp cold water 2 tsp gelatin Stir with a spoon until all the gelatin is wet (about 15 seconds). Set a timer for 5 minutes. Once the timer is done, put the gelatin bowl in the microwave for 15 seconds (or until the gelatin granules have dissolved and the mixture is fairly clear). Attach the whisk to the mixer. Add to mixer mixing bowl: 24 oz (3 cups) whipping cream Mix on medium speed until the mixture starts to get thick and bubbly (about 30-60 seconds). Add the powdered sugar to the mixer mixing bowl. Mix on low-to-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 mixer mixing bowl: 2 tsp vanilla extract Set mixer to low speed. Add about 1-2 tbsp of whipped cream to the gelatin mixture. Stir with a spoon until combined (about 15 seconds). Slowly pour into mixer mixing 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 ingredients: glazing 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 glazing 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) potato 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.
