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

On the eve of March 8, I’m in a hurry to bring you a recipe for a festive cake. This is the traditional “Black Forest” (aka Schwarzwälder Kirschtorte (German) or Black Forest Cake (English)). The combination couldn’t be better: cherry, chocolate and cream. If you are not new to baking, preparing this dessert will not be difficult for you.

Before serving, be sure to let the cake sit in the refrigerator for at least 4-5 hours - this will allow the dessert to develop the right taste and texture.

Ingredients for a 21-23 cm pan:

For the biscuit

For cream, interior and decoration

Making recipe:

We are preparing a biscuit. Place the eggs and sugar in a mixer bowl and place in a water bath.

Stirring constantly, bring the mixture to a temperature of about 43 degrees (if there is no temperature indicator, check with your finger - the mixture should be slightly warmer than body temperature). Remove from the bath and begin to beat at high speed. Beat until the mass triples in volume.

Add flour sifted with cocoa, soda and starch and mix gently from bottom to top.

Separate part of the mass, mix it with melted butter, then carefully mix it into the rest of the dough.

Transfer the dough into a greased form and place in an oven preheated to 180 degrees. Bake for about 30 minutes until dry. Remove from the oven, let stand in the pan for about 15 minutes, then remove from the pan and cool completely.

While the biscuit is baking, put the cherries in a ladle and add sugar.

Place on medium heat and bring to a boil. Cook over low heat for about 3-5 minutes. Remove from the roasting pan and place in a colander to drain the juice. If you do not plan to soak the cake with alcohol, you can use cherry juice for soaking.

Melt half the chocolate in a water bath or in the microwave. Distribute in a thin layer on a tray or large plate.

Place in the refrigerator until completely frozen.

Whip cream with sweet powder.

Separate two-thirds of the cream and add cocoa to it, beat lightly until combined.

Cut the cooled biscuit lengthwise into 3 pieces. Let's start assembly. Place the first shortbread on the dish and soak it in liqueur or syrup. Apply a layer of chocolate cream. Using a pastry bag, make circles of cream on the surface, placing half of the cherries between the circles. You should have half the chocolate cream left.

Cover with the second cake, soak again, repeat the function with spreading, circles and cherries. Cover with the outermost crust and soak again. Grease the sides and top of the cake with snow-white cream.

Take the plate of chocolate out of the refrigerator. Using a wide spatula or knife, make shavings.

Using a vegetable peeler, grind the remaining chocolate into the smallest shavings and crumbs. Decorate the sides of the cake with small shavings. On the top part of the cake we make 12 butter rosettes from a pastry bag, placing a cocktail cherry on each one. Decorate the center of the cake with large shavings.

Place the cake in the refrigerator for at least 4-6 hours, and preferably overnight (that is, in the dark) .

Black Forest Cake

It is known by several names, if not all, then one of them is probably familiar to you. “Black Forest” cake, “Black Forest cherry”, with an English accent in the sound of the “Black Forest” cake, hence, literally translated into Russian – “Black Forest” cake, in the German original “Schwarzwälder Kirschtorte”. Originally from Germany, the recipe is close to a century old.

The origin of the “Black Forest” cake is still a matter of debate. According to one version, the title is connected with the dense forests of the Black Forest region. According to another, the cake is named after the Black Forest goods that are part of the dessert. According to the third, the idea came from adjacent Switzerland, where “Black Forest Cake” originated much earlier.

And the most unusual assumption is connected with the attire of unmarried ladies in the villages of the Black Forest. The combination of a dark sundress, a snow-white blouse and a headdress with reddish pompom balls has been compared to dark chocolate, milk cream and cherries - these are the ingredients that reveal the essence of the traditional Black Forest cake recipe.

Ingredients

• premium wheat flour 100 g
• eggs 6 pcs.
• cocoa powder 30 g
• sugar 200 g
• butter 50 g
• salt 3 g
• pitted cherries 300-350 g
• milk cream from 30-35% 600 ml
• sweet powder 50-100 g
• vanilla sugar 10 g
• dark chocolate 100 g
• cocktail cherry for decoration

Manufacturing

First we bake the sponge cake and it is better to do this a day before assembling and serving the “Black Forest” cake. Usually, biscuits are given time to mature in order to achieve the correct structure for impregnation and combination with cream. Sift the wheat flour and cocoa powder, add a pinch of salt and mix the dry ingredients. This product has a noticeable chocolate note, so colored and chocolate-flavored shortcakes are needed.

Melt the butter in another container and cool until warm. We take specifically creamy, high-quality. Drive the eggs into the third bowl, place them in a bubbling water bath and begin beating with a mixer at highest speed. Add sweet sand (150-170 g) evenly and bring it up to three times the size, fluffiness and uniformity.

Remove from the water bath, add the flour mixture in parts, stir with a hand whisk/spatula or mixer at low speed. Knead a smooth dough without dry inclusions.

At the end of the kneading, pour in the cooled but still liquid butter - pass it in a circle, bringing together all the components of the chocolate dough for the traditional “Black Forest” cake.

Line a refractory pan with oiled parchment, grease the side with cool butter and sprinkle with a thin layer of flour (shake off excess). You can also lay baking paper around the circumference. Fill it with the viscous dough and immediately place it in a pre-heated oven. We bake at a temperature of 180-190 degrees for approximately 30-40 minutes, until the “dry match”, for the first 15-20 minutes we do not open the door, so as not to reduce the temperature and the biscuit is not a donkey.

Let cool, throw on a towel and leave at room temperature for 8-12 hours alone. Then we cut it into three cakes of uniform thickness.

We use part of the crumb to make crumbs for decorating the future product - mix the biscuit crumbs with dark chocolate shavings. This topping can be used to decorate any dessert, ice cream, soufflé, baked fruit, or use it instead of streusel.

After rinsing the pitted cherries, sprinkle with approximately 30-50 g of sugar - after releasing the juice, boil over high heat for 5 minutes, dissolving the crystals. Cool in the sweet and rich compote, then discard in a colander. We dry the cherries and collect the ruby ​​liquid to soak the cakes. Alcohol is added if desired.

When the cakes are ready, the crumbs are ready and the cherries are dry, add milk cream. They should be cool, with the highest percentage of fat content, both store-bought from 30-35%, and country-made, but always the freshest, good quality. First, beat with a mixer alone, evenly add sweet powder and vanilla sugar as a flavoring, and from the water we get tender and airy peaks. Thickeners are often added: starch, dry mixtures-concentrates for thickening cream, sauces and sour cream. With them, the cream is stable, holds its shape for a long time, is perfectly deposited in “roses”, “leaves” and other shapes, but is denser, rougher and loses its taste. Therefore, decide on your own when choosing the composition of your whipped cream for the cake.

Difficulties are behind us, let's start assembling. We soak any shortcake with cherry syrup - spread it over two shortcakes or apply white cream in grooves, fill any gaps with cherries. Cover one with the other. Place the 3rd one with the impregnation facing inwards/downwards.

Lubricate the cake blank from all sides and the top with cream, level it. We leave some of the cream for decoration. Sprinkle the sticky side thickly with chocolate biscuit crumbs. We plant “pyramids” and place a cocktail cherry in the center of each (don’t forget to remove the water). In the middle are three dark chocolates. Let it soak and set for an hour or two.

We serve homemade “Black Forest” cake to the table - with such a dessert, the solemn atmosphere manifests itself. Enjoy your tea!