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Black Forest Cake

A real classic cake, the Black Forest Cake is a sweet you can shine with on a family celebration. It is the delicious chocolate and sour cherry which give the basis of the flavors. Prepared with chocolate mousse, whipped cream, Swiss meringue buttercream, and chocolate strips it is not just an amazing sweet but also looks fantastic and irresistible.

Get more delicious recipes at https://bake-street.com/en/

Bake-Street

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Done

Recipe

PRE TIME: 2 hr

COOKING TIME: 2 hr

TOTAL TIME: 4 hr

4 SERVING

Ingredients:

FOR THE SPONGE CAKE:
5.5 Oz. Pastry/cake flour
1.9 Oz. Ground almond
3.8 Oz. Unsalted butter at room temperature
3.8 Oz. Icing sugar
6 Large Egg yolks
6 Large Egg whites
3.8 Oz. Sugar
5.2 Oz. 70% black chocolate
0.35 Oz. Baking powder
FOR THE CHOCOLATE MOUSSE:
4 Large Egg yolks
2.8 Oz. Sugar
1 Tbsp Unsweetened cocoa powder
14.1 Oz. Fat cream
2.1 Oz. Unsalted butter at room temperature
8.8 Oz. Black chocolate 70%
Fresh cherries chopped to taste
FOR CHERRY SYRUP:
4.4 Oz. Water
4.4 Oz. Sugar
Few drops of cherry aroma or Kirsch, if it's possible for you
FOR CHOCOLATE SMBC:
4.7 Oz. Egg whites, at room temperature
8.6 Oz. Sugar
11.2 Oz. Unsalted butter at room temperature
5.9 Oz. Black chocolate 70%
FOR WHIPPED CREAM:
14.1 Oz. Fat cream
4 Tbsp icing sugar
FOR DECORATION:
8 Large Cherries brushed with ruby powder
Unsweetened cocoa powder
Chocolate leaves painted with edible metallic powder
Dark chocolate strips

Directions:

With the help of a cake cutter, cut the sponge cake into 5 equal parts. Remove the upper part, which will be slightly curved, and from here we cut the layers.

Place an anti-slip disk on the base of the Push-Pan mold 8 inches/20 cm to fix the cake disc.

Put the disc and a small amount of cream on it, this will help us fix the cake.

Place a sheet of acetate inside the mold. This will help us to remove the cake in a cleaner way.

Place one of the sponge cakes and press lightly.

Soak with some cherry syrup.

Arrange 5-6 tablespoons of whipped cream, about half, and smooth lightly.

Put another sponge cake, press lightly, and soak with syrup.

Arrange 1/3 of the chocolate mousse and smooth lightly. Place a few chopped cherries.

Cover with 1/3 more mousse and smooth. We have more chopped cherries and we finish filling with the rest of the chocolate mousse. Smooth with a spoon.

Place another layer of sponge cake and soak with syrup.

Spread the rest of the whipped cream, which will be another 5-6 tablespoons and smoothed again.

Put the last layer of cake, this will not be soaked with syrup. Press lightly.

Cover the surface with film and refrigerate for a minimum of 4 hours or, if you wish, until the next day.

Spread the SMBC with a spatula over the entire surface and remove the excess with the help of an edge smoother. This layer will help us to "pick up" possible crumbs from the cake that could come to the surface when we decorate it. Refrigerate for 30 minutes for the SMBC to harden.

Remove from the cold, place another layer of SBMC all over the surface, smooth out the excess, and cool for 60 minutes or until the next day.

Make chocolate strips and decorate the cake. Enjoy!

For each element of the cake - chocolate mousse, whipped cream, Swiss Meringue Buttercream, chocolate strips please visit the original webpage for detailed instructions: https://bake-street.com/en/black-forest-cake-schwarzwald-torte/