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A unique way to make black forest cake
The black forest cake is a type of dessert that results from the use of cocoa powder and the combination with a whipped cream and chocolate cream and cherries. Besides, its flavor is a delight, and It is not necessary to use too many ingredients to make it a delicacy on the palate.
Next we will explain the black forest cake recipe. Likewise, we will offer some additional tips and recommendations so that the black forest cake of German origin is perfect.
Black forest cake ingredients
For the biscuit
A spoonful of vanilla essence.
Three and a half cups of unprepared flour.
Two tablespoons of vinegar.
Three-quarters of a cup of cocoa powder.
A tablespoon of salt
Two cups of fresh milk.
Two tablespoons of baking soda.
Three tablespoons of baking powder, (if you use prepared wheat flour, you don't need the baking powder).
Two and a half cups of sugar.
360 ml of oil.
For the cream
200 grams of chopped bitter chocolate coating.
100 ml of heavy cream.
For the filling and decoration
100 ml of cherry syrup.
A tablespoon of cherry liqueur.
25 cherries, halved.
500 ml of whipped cream to beat.
8 cherries with stem to decorate.
Grated chocolate coating.
Recommendations and tips for a perfect recipe
If you are using only one pan, you can use a # 26 and bake for 50 minutes or an hour.
If at the time of grating the chocolate for the coverage it is very cold, you can take it for a few seconds to the microwave and heat.
Steps for making the black forest cake recipe
Note: Due to the length of this recipe, we will divide the procedure into several phases:
Preheat the oven to 175º C for at least 15 minutes.
Preparation of the biscuit
In a bowl, pour the milk together with the vinegar, as this will help the milk to cut and the cake does not crumble when cutting and assembling the cake. Let it rest for 5 minutes.
Once this time has passed, add the eggs and oil. Mix very well to integrate them.
When you have integrated the liquid ingredients, add the dry ingredients, that is, the flour, cocoa powder, baking soda, baking powder and salt. It is noteworthy that all must be sifted. Beat the mixture very well to integrate everything.
When you notice that the mixture no longer has lumps, add the sugar and the vanilla essence. Continue beating and if you notice that there are lumps of sugar, do not worry, because together with the oil, they will provide a characteristic touch.
Grease and flour three molds number 24 and place parchment paper on the base to prevent the cake from sticking.
Pour the mixture into the three molds in equal parts.
Bake the molds for approximately 30 minutes with heat up and down.
Once this time has passed, click the biscuit and if the toothpick comes out clean and dry, it means that it is ready.
Let the cake cool in the mold. When it is cold, run a spatula around the edges to detach the cake from the mold and unmold. Remove the parchment paper.
Remove the top of the biscuit and match. Repeat the process with the other biscuits and reserve.
Preparation of the cream and other elements to decorate
In a pot, or in the microwave, heat the heavy cream until it reaches the first boil.
Pour the milk into the chopped chocolate coating. Shake the bowl, so it spreads well throughout the chopped chocolate. Let it rest for 30 seconds.
With a hand mixer, stir to integrate both ingredients well and the chocolate is completely melted.
When you get a smooth mixture, reserve the preparation for a moment.
Add the liqueur to the cherry syrup and mix. Reserve for a moment.
Prepare the whipped cream according to the instructions on the commercial packaging. The common thing is to add fresh milk, white sugar and beat at medium speed with an electric mixer.
When you have a firm consistency of the cream, with which you can work, stop beating.
Grate the chocolate coating, which should not be too cold. Take this zest to the refrigerator to make it easier to handle when decorating.
Assemble the cake and decorate
On the cake base, place parchment paper to avoid dirtying the base floor. Then, place the first cake and paint with the cherry syrup.
Add a bit of whipped cream and spread with a spatula on the cake. Next, place the halved cherries arranged as you like.
Place another layer of biscuit and repeat the process from the previous step. The only thing that will change is that on the whipped cream, we will spread the previously heated chocolate cream, instead of placing the cherries. Spread the cream quickly, as it dries quickly.
Place the last layer of biscuit and paint again with the cherry syrup. Add chantilly cream again, enough to bathe and spread over the entire surface, trying to make it as even as possible.
Also spread the whipped cream on the sides, trying to make it even and well covered. Then, use the grated chocolate to decorate around the edges and on the surface.
Using a piping bag and a star tip, make bows around the cake and place the cherries with stems on them.
To finish, remove the parchment paper from the base.
Conclusions of the black forest cake recipe
The black forest cake is a delicious and ideal dessert to surprise your family or loved ones with this cake. It is perfect for birthdays, festive events, among others.
If you want to surprise someone on their special day, this is your best option. Therefore, we encourage you to try it at home and add your personal touch if you wish.