semi-sweet chocolate: If you want a sweeter chocolate ganache, reach for milk chocolate chips.Īdd a few tablespoon of confectioners’ sugar to very cold whipping cream and whip it with a tsp of pure vanilla extract.cherry liquor - This is optional but adds a wonderful cherry flavor.Or if you want your cherries to look even prettier in these layers, add bright red ones in the layers and make simple syrup using sugar, water and cherry liquor. Then reduce the heavy syrup with cherry liquor for brushing cake layers.Ģ. Use canned dark sweet cherries in heavy syrup. You won't taste any coffee in the baked cake.ġ. Add coffee in the cake batter for an extra kick of chocolate flavoring. hot water or coffee - Hot liquid blooms cocoa and allows it to mix well in the batter.Add 1 Tablespoon of vinegar or lemon juice to a liquid measuring cup and then fill the rest with milk till you reach one cup mark. buttermilk - If you don't have buttermilk, you can make your own.eggs - Make sure the eggs are at room temperature.canola or vegetable oil - Either oil is fine so just use what you have at home.leaveners - For lift and rise in the cake.granulated sugar - To sweeten the cake.Both unsweetened or dutch cocoa can be used here.

cocoa powder - Using cocoa powder adds a flavorful chocolate flavor.

all-purpose flour - This is the base of the cake so give it texture.

Perfectly sweet and light with homemade whipped cream.

Find all Chocolate Dessert Recipes on the blog here. With layers of cake filled with homemade sweet cream and chocolate ganache, what more could you ask for in a decadent dessert? How about topping it with sweet cherries for starts? Literally one of my best cake recipes, ever. Kirsch is a clear, unsweetened cherry brandy available from bottle shops.įor ease, cut the cake into horizontal layers by using fishing wire wrap the wire around the cake and pull through cake firmly.Perfectly moist and sweet, this Black Forest Cake Recipe will have you craving one more bite. Refrigerate for 1 hour before serving to allow the flavours to develop. Decorate cake with remaining cherries, chocolate curls and grated chocolate. Spread the top and sides of cake with reserved cream, adding a few dollops on top of cake. Spread top and sides of cake with the remaining ganache and refrigerate for 10 minutes or until firm. Top with remaining sponge layer and drizzle with remaining 1 tbsp kirsch. Repeat the layering process with 1 more sponge, 1 tbsp kirsch, remaining cream and half the remaining cherries. Add another sponge layer, 1 tbsp kirsch and half the remaining cream. Drizzle with 1 tbsp kirsch, then top with one-third of the cream filling and one-third of the cherries. Spoon over a thin layer of chocolate ganache and top with 1 sponge layer. To assemble cake, cut sponge into 4 layers horizontally (see note). Refrigerate for 20 minutes or until starting to thicken. Stand for 10 minutes, then stir until smooth and combined. Place chocolate in a bowl, pour over the hot cream and cover with plastic wrap. To make ganache, heat cream in a saucepan over medium heat until just boiling. Reserve one-third of the cream in a separate bowl for topping. Whisk cream to soft peaks, then fold through gelatine and vanilla. Whisk to dissolve, then strain, discarding solids.

To make filling, scatter gelatine over 2 tbsp hot water in a small bowl. Stand for 5 minutes in pan, then turn out onto a wire rack to cool completely.

Pour mixture into pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Dust with flour and line base with baking paper. Sift flours, cocoa and salt in a bowl and fold through chocolate egg mixture. Stir in chocolate mixture until combined. Using an electric mixer, beat sugar and eggs on high speed for 8 minutes or until mixture triples in volume. Place chocolate and butter in a heatproof bowl over a small saucepan of simmering water and stir until chocolate has melted (don’t let bowl touch the water). Roll out dough between 2 sheets of baking paper to a 23cm round and place on a lined oven tray. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Add sugar, ground almonds, lemon zest and egg yolk, and process to a firm dough. Process butter and flour in a food processor until mixture resembles fine breadcrumbs.

Moist black forest cake