Place one of the sponges on a cake board or serving plate and spread over one third of the whipped cream.Whisk the double cream and icing sugar until it's softly whipped.Divide the mixture evenly between your tins. Bake for 28 mins or until a skewer inserted into the centre of each cake comes out clean.Fold very gently so you don't knock the air out of the mixture! In a separate bowl, beat the egg whites to soft peaks then fold the egg whites into the cake batter.Repeat adding a third at a time with the remaining flour and milk. Add a third of the flour to the creamed mixture and beat well, then add a third of the milk and beat.In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt.Add the cooled chocolate and beat well to combine.Gradually add the egg yolks to the creamed butter and sugar, beating well.Beat the egg yolks until they've doubled in volume.Cream the butter and sugar until lighter in colour and smooth.Melt the dark chocolate in short 30 second bursts in the microwave, stirring each time.Line the bottom of 3 20cm (8 inch) springform baking tins with baking paper. Stir together until you have a thick, glossy, pourable chocolate ganache.Pour the double cream over the chopped chocolate.Heat the double cream in a saucepan set over medium heat until it's almost at boiling point.Chop the chocolate into small pieces and add them to a bowl.How to make the dark chocolate ganacheĭon't be put off by the posh chef-y sounding name of this ridiculously simple topping! Right: Stir until you have a thick, glossy, pourable chocolate ganache. Left: Add the hot double cream to the chopped chocolate. Right: Add a layer of cherries soaked in Kirsch. Left: Add a layer of sweetened double cream. Middle right: Adding ⅓ of the milk and mixing to combine.īottom left: Add the whipped egg whites a tablespoon at a time.īottom right: Fold together gently taking care not to deflate the egg whites. Middle left: Adding ⅓ of the flour and mixing to combine. Top left: Add the cooled melted chocolate to the creamed butter and sugar. You could absolutely omit the chocolate ganache topping if you don't fancy it but I do think it works perfectly with this type of opulent cake. Instead of chocolate shavings, I've taken a more indulgent approach to this Black Forest Cake and smothered the top with a dark chocolate ganache. Put a layer of deliciously sweet Kirsch soaked cherries on top of the cream so that each forkful contains a heavenly mixture of chocolate cake, cream and boozy cherries. The icing sugar helps to thicken the double cream and stabilise it. Do this as soon as the cakes come out of the oven so that they drink up the liquor and take on its flavour.īetween each cake, add a thick layer of double cream mixed with icing sugar. The baked chocolate sponges are pricked and soaked with the kirsch from the jar of cherries. Over the years there have been many iterations of the traditional dessert ranging from very light and moist sponges covered in piped cream and chocolate shavings to richer, denser versions just like the recipe I'm sharing with you today. Either way, it's a classic and iconic bake - I'm sure a Black Forest Cake adorns many dinner tables as a showstopper centrepiece dessert, especially around Christmas time. The Black Forest Cake became very popular in the UK in the 1970s and the name seems to be interchangeable between cake and gateau. You can expect a Black Forest Cake or Black Forest Gateau to be compiled of chocolate sponge sandwiched with cream and cherries soaked in Kirsch. Why is it called Black Forest Cake?īlack Forest Cake originated in Germany but is not named after the Black Forest Schwarzwald mountain region, rather, it gets its name from kirsch alcohol made from Black Forest sour cherries, known as Schwarzwälder Kirsch or Kirsch Wasser: cherry firewater. To go straight to the recipe scroll to the printable recipe card at the bottom of the page. The extra effort will be so worth it, you won't want to make chocolate cake any other way! This is by no means an all-in-one bowl recipe. Granted, there is a bit of extra work that goes into making the chocolate sponge. The sponge holds up really well when stacked and filled. It's so chocolatey, very rich and fudge-like and is the perfect texture for lacing with kirsch. I've been told that it's the best chocolate cake people have ever baked and I'd have to agree. The chocolate cake part of this recipe is based on the sponge I used for my very popular Kinder Cake.
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