Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I most recently have a little time, I was looking on the web yesterday. Attempting to find new, interesting tips, inspirational dishes that I have never tasted before, to surprise my loved ones with. Looking for a long time yet could not discover too many interesting things. Right before I thought to give up on it, I stumbled on this tempting and simple treat by luck on Suncakemom. It seemed so scrumptious on its snapshot, that required urgent action.
It absolutely was not so difficult to imagine the way it’s created, its taste and how much my hubby will love it. Mind you, it is quite simple to keep happy the guy when it comes to treats. Anyhow, I got into the website and then followed the simple instuctions which were combined with wonderful shots of the operation. It really makes life rather easy. I could imagine that it’s a slight hassle to shoot photos in the middle of cooking in the kitchen as you ordinarily have gross hands and so i sincerely appreciate the effort and time she put in to make this blogpost and recipe easily followed.
With that said I am empowered to present my personal recipe similarly. Thanks for the thought.
I was fine tuning the initial recipe to make it for the taste of my loved ones. I must mention it had been an awesome success. They loved the flavor, the structure and loved having a delicacy such as this during a lively workweek. They basically wanted even more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I am going to twin the volume .
You can find more Black Forest Cake Recipe at SunCakeMom
Base:
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
Filling:
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Assembly:
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.