black forest cake



Chocolate genoise:

3 tablespoons (42 grams)  melted unsalted butter
1/2 cup (60 grams) cake flour
1/4 teaspoon salt

1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract
Whipped Cream Frosting
2 1/2 cups (600 ml) heavy whipping cream (double cream) 
1 teaspoon pure vanilla extract
3 tablespoons (35 grams) granulated white sugar
24 ounce (700 ml) jar of Cherries in syrup
First  step In a bowl whisk the eggs with the sugar and after that add the melted butter.
In a bowl, sift the flour, salt and cocoa powder .
Add dry ingredients mixture to egg and mix it .

Preheat oven to 350 degrees F (180 degrees C)  , Bake in oven about ( 20-25 ) min .

Using a sharp knife, cut the cake, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup.
Take 1 cup of whipped cream and spread on the moistened cake . Place the cherries evenly over the cream. Brush the cut-side of second cake layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.


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