Step-by-step recipe for making a Black Forest cake

Step-by-step recipe for making a Black Forest cake

Not a single festive feast in our country is complete without the most delicious cakes. They are adored by young and old, and after a delicious dinner, not many people will refuse to finish off the process with a delicious dessert and tea. Now we will look at the recipe for making the Black Forest cake, which came to us from Germany. It has a very tender creamy chocolate taste , which is complemented by a catchy cherry sourness. Let's take a closer look at this recipe and learn about all the intricacies of making this cake!

Traditional recipe for Black Forest cake with cherries

Ingredients

Let's start preparing the Black Forest cake

1. First you need to mix the dry ingredients. For this we need 150-160 g of wheat flour, 25-30 g of cocoa powder, and also 10 g of baking powder. Using a sieve, sift the cocoa powder directly into a bowl, then sift the flour, this is a very important step, it should not be rubbed.
2. Add 10 g of baking powder to the bowl, then mix all the ingredients using a whisk or fork.
3. Beat 5 chicken eggs into the mixer bowl, then add 180-200 g of sweet sand, also a pinch of salt.
4. Beat all these ingredients with a mixer until light and fluffy.

Video recipe for making a Black Forest cake

Be sure to check out this video recipe if you have any questions about the making and design of this cake.

This video describes all the stages of production in a very accessible and understandable way, and you can use it as a small cheat sheet while cooking.

You see, preparing a cake according to this recipe is not particularly difficult, you just need to know a couple of tricks and subtleties. Be sure to check out the recipe for making the most delicious “Lady Fingers” cake, as well as the technique for making the “Anthill” cake. Well, if you want to prepare a truly tender and fragrant cake, then the recipe for making the “Bounty” cake, also the unsurpassed “Raffaello”, which will not leave anyone indifferent, will help you with this!

Black Forest Cake

Wednesday, March 6, 2019

My dear beautiful girls, happy upcoming beautiful spring holiday - March 8th! Now I will treat you to a very tasty, beautiful and decorated cake, which is called the Black Forest (Black Forest, Black Forest cake). Delicate chocolate sponge cake, velvety chocolate cream, airy whipped cream, juicy cherries and chocolate - the most real gift for us sweet tooth!

I made the step-by-step recipe for the Black Forest cake very, very detailed, with a huge number of photos, necessary notes and aspects that will help you prepare this dessert at home. The Black Forest is not a very easy cake to make, especially since it will take two days, rather than several hours, to create it. True, the result is worth it, believe me!

The basis of the Black Forest (Black Forest) cake will be a Genoese chocolate sponge cake. Unlike a regular chocolate sponge cake, the recipe for the first one includes a significant amount of butter, which makes the baked goods juicier and more aromatic. It is also important to use unsweetened cocoa powder of good quality.

The chocolate cream that we will use to layer the sponge cakes is made from heavy cream and dark chocolate. Here you can play around and take cream with the lowest fat content, and chocolate, for example, milk. This is an option, but it’s better not to rely on an unusual recipe.

Not only the freshest berries are excellent for cherry insides. You can simply purchase frozen ones (or get them from your own supplies), which is what I do all the time. This is very convenient - the Black Forest (Black Forest) cake can be prepared at any time of the year.

Regarding the cocktail cherry: this is a decorative element, the highlight of this chocolate cake, so for a festive version I advise you to buy a jar of this delicious edible decoration. If cocktail cherries are not available, simply change the appearance of the finished cake slightly. By the way, freeze unused berries from a jar for long-term storage (without syrup) - after thawing they do not lose their properties.

A very important component of the Black Forest (Black Forest) cake recipe, which you cannot do without, is heavy cream. For whipping, it is customary to use cream with a fat content of 32-35% - it should be fresh and cool. If for some reason you couldn’t find them on sale, make your own cream (I have a proven recipe). By the way, if you are very worried about the stability of the butter cream (what if it leaks?) buy a special cream fixer (it is sold in small bags in the departments where vanilla sugar, baking powder and other things useful in the kitchen are).

From the indicated amount of ingredients used in the recipe, a fairly large homemade cake comes out - weighing 2 kg 300 grams. It is enough to treat a company of 8-10 people. Be sure to make a Black Forest cake - it's a celebration of tastes, smells and textures in one dessert!

BLACK FOREST CAKE

BLACK FOREST CAKE

“Black Forest” is unique and stylish - a good option for a cake marathon, so I suggest baking it specifically to all participants in the third step of the #marybakery_12cakes marathon! This cake is absolutely easy to prepare, but success in almost everything will depend on the properties of the goods, and specifically the cream. In all the “Dark Forest” recipes that you can come across, the cream both inside the cake and for decoration is creamy. Therefore, the better the cream, the better it will whip and taste better. Otherwise, the base of the cake is made up of different versions of the sponge cake, I chose the version of the traditional sponge cake , there is also a version of the sponge cake with the addition of butter or with beating eggs in a water bath.

The standard for this cake is to use kirsch (cherry vodka), but other cherry liqueurs and liqueurs are also suitable. If you don’t have such alcohol for impregnation, use cognac; it goes perfectly with cherries and chocolate.

Cherries can be consumed either frozen, canned or fresh, this is what makes “Black Forest” suitable at any time of the year. For me, this is a quicker winter cake; at the same time, I always wanted to prepare and film the recipe for this cake for the website specifically in the summer during the cherry season.

Ingredients

For the biscuit:

• 4 eggs (separate yolks from whites)
• 65 g sugar (1)
• 65 g sugar (2)
• 110 g flour
• 20 g cocoa

Cherry compote:

• 300 g cherries
• 10 ml kirsch (I used liqueur)
• 10 g corn starch
• sugar to taste (I added 50 g)

Chocolate buttercream:

• 300 g cream 33-35%
• 100 g chocolate from 70% cocoa

For decoration:

• 250 g cream 33-35%
• 20-30 grams of sweet powder (to taste)
• 100 g chocolate

Recipe

Biscuit:

It is no different from making a traditional sponge cake , only at first you need to sift the flour with cocoa and keep in mind that when you add cocoa, the sponge cake will not rise so high and will be a little denser, because cocoa absorbs a lot of water.

1. Sift the flour with cocoa, separate the yolks from the whites. Preheat the oven to 180C.
2. Beat the yolks with sugar (1) until light and fluffy. Separately beat the whites with the remaining sugar (2).
3. Mix a third of the whites into the dough. Then add all the flour and carefully mix with a spatula until the mixture is homogeneous, so that there are no pieces of dry flour left.
4. Add the remaining whites at the end and mix them carefully so that the mixture becomes homogeneous, and at the same time the dough remains fluffy.
5. Place the dough in the mold (only the bottom must be covered!) and place in a preheated oven for 30-35 minutes until ready. After the biscuit is ready (if you insert a skewer, it should remain dry), turn the biscuit over in the mold and let it cool on a wire rack for 10-15 minutes.

Cherry compote:

1. If the cherries are fresh, then you need to remove the pits. If it is frozen, then it must be thawed in advance and the juice drained (it can be used for soaking).
2. Combine cherries, sugar, kirsch and starch in a saucepan and place over medium heat. Stirring, bring to a boil and keep on fire for 3-5 minutes until thickened. Let cool.

Creamy chocolate cream:

1. Place the cream and chocolate in a water bath and stir constantly until the chocolate dissolves. Then put the purchased chocolate cream in the refrigerator until it cools completely.
2. After the cream and chocolate have cooled, beat them with a mixer at high speed until a thick creamy mixture.

Chocolate decor:

1. Divide the chocolate: place 60 g in a water bath, and finely chop 40 g.
2. When 60 grams have melted in a water bath, remove the bowl from the heat and add 40 grams of chopped chocolate. Stir until the mixture is homogeneous.
3. Place the chocolate on a silicone mat/paper/plate or other comfortable surface. Spread into a thin layer and let the chocolate harden.
4. When the chocolate has hardened, use a knife to create shavings.

Assembling the cake:

1. Cut the biscuit into three shortcakes. Prepare simple syrup (1:1 sugar and water) with a small addition of kirsch. Lightly soak the shortcakes.
2. Place a little cream on the base so that the cake “sticks to the base”. Place chocolate cream around (this is necessary so that the weight of the cake does not cause the cherry to climb out from the sides of the cake, spoiling the decor), and place the cherry inside. Place more cream on top, smooth it slightly and cover with the second cake.
3. Repeat this with all the shortcakes.
4. Whip the cream with sweet powder and cover the cake with this cream, leveling the sides.
5. You can decorate by pipetting the cream in a circle using a nozzle (I used a “closed star” nozzle), adding cherries and chocolate chips.
6. Let the cake sit for 2-3 hours before serving.

Main ingredients: cherry, cocoa, chocolate

Black Forest Cake

The “Black Forest” cake or “Schwarzwälder Kirschtorte” has long gained worldwide fame. It originated in Germany and its first recipe was written in 1934. Currently, it is one of the most popular cakes in Germany and is known throughout the world.

Preparing ingredients for the Black Forest cake.

Let's prepare a biscuit. Break 7 eggs into a bowl, add 7 yolks, 450 grams of sugar and 10 grams of vanilla sugar. Place the bowl in a water bath and, always stirring, heat to a temperature of 45 degrees Celsius.

Pour the mixture into the bowl of a mixer and beat at high speed until the mass increases 4 times in volume. Reduce speed to medium and beat for another 10 minutes.

Mix 350 grams of flour and 70 grams of cocoa powder. Sift a third of the mixture of flour and cocoa into the beaten eggs, mix in one direction from top to bottom. Sift another third of the flour mixture with cocoa and mix. Sift the remaining flour with cocoa and mix.

Melt 150 grams of butter in a bowl, add 3-4 ladles of biscuit dough to the melted butter, mix, return to the bowl with biscuit dough and mix in one direction, from top to bottom until a homogeneous dough is obtained.

Place the finished dough in a mold with a diameter of 26 or 28 cm, lined with baking paper. Bake the biscuit in a preheated oven at 180 degrees Celsius for approximately 40 minutes.

After 40 minutes, turn off the oven, open the door slightly and leave the biscuit in the oven for another 10 minutes. After 10 minutes, remove the biscuit from the oven, let it cool slightly, remove it from the pan and baking paper, place it on a wooden board and let the biscuit rest for at least 5-6 hours.

To make creamy chocolate cream, pour 500 ml of cream, with a fat content of at least 30%, into a saucepan, put on fire, and bring to a boil. In a separate bowl, break 300 grams of bitter chocolate into small pieces, pour hot cream over the chocolate, stir until smooth and put in the refrigerator.

Let's prepare the cherry filling for the Black Forest cake. Place one jar of canned cherry compote, gross weight 650 grams, in a colander. Add 300 grams of sugar to the liquid.

In a separate bowl, mix 40 grams of starch and 40 ml of compote, mix and set aside.

Place the pan with compote on the fire and bring to a boil. Stirring with a whisk, add starch, continue stirring, bring to a boil, add cherries, remove from heat and cool.

Let's prepare syrup for soaking the biscuit. Pour 150 grams of sugar into a saucepan, add 150 ml of water, put on fire, stir, bring to a boil and remove from heat. Add 100 ml of Kirschwasser (Kirsch) or rum, stir, let cool slightly.

Let's prepare the butter cream. Pour 500 ml of cool cream, with a fat content of at least 30%, into a mixer bowl, add 100 grams of sugar and beat at high speed until a fluffy cream is obtained.

Let's prepare the chocolate cream. Take the cream and chocolate mixture out of the refrigerator, mix, transfer to a mixer bowl, and beat until a fluffy cream is obtained (the cream whips very quickly).

Let's start assembling the Black Forest cake. Cut off the top of the sponge cake (flatten it) and cut it into 3 equal cake layers. Place the top crust on the plate on which we will assemble the cake. Moisten with a third of the syrup for soaking.

Using a pastry bag, spread the buttercream in the form of 3 rings, leaving the third part of the buttercream for decorating the cake.
Fill the space between the cream rings with cherry inside.

Cover with the second crust. Soak it with the third part of the prepared syrup. Spread three quarters of the chocolate cream on it and smooth it out.

Place the third cake with the flat side up and soak with the remaining syrup. Cover the sides of the cake with buttercream. Cover the top of the cake with chocolate cream. We make the edging from buttercream and chocolate chips.

Decorate the cake with butter cream, cherries, and chocolate chips.

Place the cake in the refrigerator for several hours. Remove the cake from the refrigerator 2 hours before serving. We serve a very tasty, fragrant, affectionate, famous “Black Forest” cake with tea or coffee.

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Thank you very much dear girls, I will definitely do it.

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