TCIF! Black Forest Cake

Mimi ON Jul 22, 2011 AT 9:43 am

Black Forest Cake

Black Forest Cake

by Sarah Adams

I recently got an order to make a Black Forest Birthday Cake and what a great idea that was! It really is a delicious combination, so I thought I would devise a really quick and simple recipe that can easily be put together at home yet still have the wow factor!

Ingredients: The Cake

3 whole large eggs
90g caster sugar
60g plain flour
30g cocoa powder

Whip the cream to soft peak and then stir in the cherries

Whip the cream to soft peak and then stir in the cherries

Preparation:

Pre-heat your oven to gas mark 3/160˚C, line an 8 inch cake tin on the bottom and sides.

Whisk the eggs with sugar for about 5 minutes or until light and fluffy.

Stir the cocoa and flour together and sieve into the eggs and then use a metal spoon to gently fold the flour and cocoa into the eggs.

Pour into the tin and bake for about 45 minutes, after which it will be springy to the touch and cooked through.

Leave it in the tin for 2 minutes and then turn out onto a cooling rack.

Pro Tip: Once the cake is baked and cooled you can then go on and make the other components.

Ingredients: The Boozy Ganache

100g whipping cream
100g dark chocolate
1 teaspoon honey
30g Booze – Kirsch or Maraschino is great!

Cut the cake and pour in the ganache

Cut the cake and pour in the ganache

Preparation:

Break the chocolate up into small pieces and place in the microwave for 30 seconds.

Mix the cream and honey together and also heat in the microwave for 50 seconds.

Once it is piping hot pour it over the chocolate and stir until it is all melted and then add the booze and stir in.

To prepare the cake

Pro Tip: Take your cake and cut a 1 inch slice off the bottom, now take the other piece and cut a circle out of it leaving a 1 inch rim, the circle you have cut out is not needed for this cake.

Ingredients: The Cherry Cream

150g double cream
125g cherries

Whip the cream to soft peak and then stir in the cherries.

Pro Tip: Pour the ganache into the base of the cake and place in the fridge to set for 5 minutes, spoon you cherry cream on top and decorate with extra cherries and grated white and dark chocolate.

Great Taste Gold Award

Great Taste Gold Award

BAKING NEWS…

Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Banoffee Tray Bake

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