Black Forest Cherry Cake
Cherry "Black Forest" Cake – a delicious and decadent recipe
The "Black Forest" cherry cake is a perfect choice for any occasion, bringing together the intense flavors of chocolate and the fresh acidity of cherries. With an elegant appearance and exquisite taste, this cake is sure to impress your guests. Let’s start the culinary adventure!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8
Ingredients:
For the chocolate sponge:
- 4 eggs
- 150 g sugar
- 6 tablespoons water
- 150 g flour
- 50 g cocoa powder
- 1 packet of baking powder (10 g)
- A pinch of salt
For the filling:
- 400 g cherries (fresh or canned, well drained)
- 200 ml whipping cream
- 2 tablespoons powdered sugar
- 1 packet of vanilla sugar
For decoration:
- Grated chocolate (dark or milk)
- A few cherries for decoration
Preparation:
1. Preparing the cherries: If using fresh cherries, wash them well and remove the pits. Place them in a strainer to remove excess moisture. If using canned cherries, make sure to drain them well and optionally leave them on a paper towel for a few minutes to absorb any excess liquid.
2. Preparing the chocolate sponge: In a large bowl, beat the egg yolks with the sugar and 6 tablespoons of water until you obtain a creamy, light-colored mixture. This step is essential for an airy sponge.
3. Adding dry ingredients: In another bowl, mix the flour, cocoa powder, baking powder, and salt. Sift these ingredients over the egg and sugar mixture, gently folding with a spatula until combined. Be careful not to overmix to keep the batter airy.
4. Baking the sponge: Preheat the oven to 180°C. Grease a round cake pan with butter and dust it with flour. Pour the mixture into the pan and level the surface. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the sponge to cool completely.
5. Preparing the cream: Whip the cream with the powdered sugar and vanilla sugar until you achieve a firm consistency. This cream will add a creamy and sweet contrast to the chocolate layers.
6. Assembling the cake: Cut the sponge horizontally into two or three layers, depending on the desired height. Place the first layer on a serving platter and lightly soak it (you can use cherry juice or a vanilla-flavored sugar syrup). Spread some of the cream and place the cherries on top. Continue with the other layers.
7. Decorating the cake: Cover the cake with the remaining cream, smoothing the top and sides. Sprinkle grated chocolate on top and decorate with a few cherries for an elegant look.
Suggestions and variations:
- You can replace the cherries with cherries or blueberries for a different but equally delicious version.
- If you prefer a moister cake, you can add a chocolate sauce on top of the cake.
- Serve the cake with a scoop of vanilla ice cream for a temperature contrast.
This "Black Forest" cherry cake is not just a simple recipe, but also a delicacy that will turn any meal into a special occasion. Therefore, get ready to impress your family and friends with this delicious masterpiece!
First, we put the sour cherries in a strainer to remove excess moisture. The egg yolks are mixed with sugar and 6 tablespoons of water until the sugar dissolves. The egg whites are beaten until stiff, then mixed with the yolks. The flour is mixed with baking powder and cocoa and sifted over the mixture, gradually. The mixture is poured into a 26 cm baking pan lined with parchment paper and baked at 180 degrees C for 50 minutes. Once done, it is removed from the oven and allowed to cool slightly in the pan, after which the sides of the pan are removed, leaving only the cake base on the bottom of the pan. A cooling rack is placed on top, and the cake is turned over. The parchment paper is peeled off the cake. While the cake cools, the juice from the sour cherry compote is drained, keeping 12-16 cherries to place on the cake at the end. The cherry juice is mixed with gelatin and heated. When the gelatin begins to thicken and is almost ready, the remaining cherries are added and allowed to cool. Meanwhile, the whipped cream is beaten with 80 g of sugar and the 4 packets of stabilizer and placed in the refrigerator to set. The cake base is allowed to cool completely and is cut into two layers (I cut it into three) and each layer is soaked with 3 tablespoons of cherry brandy (those who want can add more, according to their preference). The first cake layer (the bottom one) is soaked with 3 tablespoons of cherry brandy, half of the cherry gelatin mixture is added and spread, then a layer of whipped cream is added on top. The next cake layer is placed over the first, soaked again with 3 tablespoons of cherry brandy, then the remaining cherry gelatin and a layer of whipped cream are added. The last layer is also soaked with 3 tablespoons of cherry brandy, then a layer of whipped cream is added on top, after which the cake is decorated on the outside with the remaining whipped cream, the 12-16 cherries, and grated chocolate. Notes: The whipped cream layer can be placed in the middle of the cake, while the other two parts can have the cherry gelatin and whipped cream. The Black Forest Cherry Cake recipe was proposed by Simona E. Discuss more about this recipe on the recipe forum.
Ingredients: Base: 6 eggs, 250 g sugar, 200 g flour, 1 packet baking powder, 50 g cocoa. Filling: 750 g sour cherry compote without pits, 80 g sugar, 2 packets of gelatin, 9 tablespoons sour cherry brandy, 1000 g sweet cream, 4 packets of whipped cream stabilizer, 16 sour cherries for decoration.
