Black forest cake

 

Black forest cake is a party cake.
Black forest cake comes from the region of the black forest region of Germany.
The first written recipe of this popular cake appeared in 1934.
There are many theories to its origin.

Originally it is made with kirsch ( cherry distillate) flavoured Morello cherries,loads of whipped cream and chocolate shavings.
The chocolate shavings that garnish the cake remind people of the thick trees that grow in black forest.
I have used tinned Druk cherries as  bottled Morello cherries was not available.
Make the cake a day before serving to allow the flavours to mingle and for soaking syrup to fully moisten the cake.


Ingredients:
Tinned cherries- 450 gms ( take out the stones if not pitted),
Granulated sugar- 3 tbsp ( depends upon the tartness of the cherries ),
Cornflour- 1 tbsp dissolved in little water.

Chocolate Genoise:( similiar to a sponge cake- light and airy so that it can absorb the cherry syrup),
Hot melted butter- 3 tbsp or 42 gms,
Cake flour - 1/2 cup or 60 gms,
Unsweetened cocoa pwd- 1/3 cup or 30 gms,
Eggs - 4,
White sugar- 2/3 cup,
Vanilla essence- 1 tsp.

Whipped cream frosting- 
Heavy cream- 500 ml to 600 ml,
Vanilla essence- 1 tsp,
White sugar - 3 tbsp.

Chocolate genoise:( you can bake this cake a day before  filling and frosting)
Pre heat oven to 350 F or 180C
Butter a 9 inch round cake pan and line the bottom with a wax paper or butter paper.
In a bowl sift the cake flour and cocoa pwd.

In a heat proof bowl whisk the eggs with sugar and place over a saucepan of simmering water and whisking constantly,heat until lukewarm ( 5 minutes).

Remove from heat and transfer to the bowl of your electric mixer.

Beat on high speed until the mixer is thick ( 5 minutes),the batter will fall back into the bowl in a ribbon like pattern.

Beat in the vanilla essence.

Then sift about 1/3 of the flour mixture over the egg mixture and gently fold it with a flat spatulla.

Like wise sift half of the flour mixture  again and gently fold in.

Sift the rest of the flour mixture and gently fold in again,taking your spatulla at the bottom of the batter.

Once evenly mixed,add 3 to 4 tbsp of the batter to the warm butter ( to lighten it).

Mix with wire whisk or spoon and then gently fold it into the egg batter.

Pour into your pan,smoothing the top.

Tap the cake pan on the counter, to let out the air bubbles.
Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Remove from oven and let it cool completely on wire rack.

The cake will shrink from the sides of the pan as it comes out from oven.

Once the cake is cooled, put a round cake cardboard on the pan and then invert the cake
 from the pan to the turn table ( cake stand ). 
Remove the butter paper and keep aside.

Or you can cover the cake and keep in the fridge for few hours or overnight.
( it will be easy to cut the cake horizontally)

 

After the cake has been kept for few hours or overnight,place the cake on the turn tables ( cake stand as it will be easy to cut and do the filling and frosting.
Since we have inverted the cake ,the top side of the cake is placed at the bottom.
Take a long serrated knife and place the blade at the edge of the cake.
Place your left palm at the center of the cake and slowly run the knife around the edge of the cake and then gradually till the knife is at the center of the cake.
Carefully lift the top sliced portion of the cake and put it on peeled butter paper.
( It will be easier to lift the cake if kept on the butter paper )
Let it stand as you prepare the filling.

 

Whipped cream frosting:
In your mixing bowl place the whipping cream,vanilla essence and sugar and stir to combine.

Cover and chill in the bowl with the beater or wire whisk in the fridge for at least 30 minutes.

Then beat the mixture just until stiff peaks.

Cherries:

Drain the cherries,reserving the liquid.

Pit the cherries if not pitted.
Place 1 cup of reserved cherry in a small pan over heat,along with the sugar.

( taste the syrup and add sugar according to the tartness of the syrup)If  bottled Morello cherries are available then add 1/4 cup.
Once the sugar is dissolved,reserve 1/4 cup of the syrup and some cherries for decoration.

Add the pitted cherries to the pan.

Add 1 tbsp of cornflour dissolved in 1 tsp of water to the simmering pan.

Let it simmer for few minutes till the syrup thickens.

Close gas and transfer the cherries to a bowl.

Leave it cool at room temperature.

Dark chocolate- 130 gms or a big bar.
Chocolate shaving or grated chocolate or chopped with a knife.

You can choose any dark chocolate of your flavour.
Quantity also depends on your liking.

Assemble cake:

Using a sharp knife ,cut the genoise,horizontally into two layers.

The top layer becomes the bottom.
Brush  both the cake layers with 1/4 cup of cherry syrup.

Take 1 cup of whipped cream and spread on the moistened genoise.

( reserve some cream in a pastry bag fitted with a large star tip)
Place the cherries evenly over the cream.

Place the cut side on top of the cherries,gently pressing to compact.

Place the remaining cream over the top and sides of the cake.

With a flat spatulla evenly spread the cream over the cake.

With the pipping bag, pipe rosettes on top of the cake.

Decorate with fresh cherries and chocolate.

 

Keep in the fridge to set for several hours.