The blackforest cake has always been my favourite cake. Simply love how the various elements, chocolate, cherries, cherry-brandy and whipped cream infused together and giving tastes of different layers.
To me, all the ingredients work well together just like an orchestra (with different players)playing a beautiful piece of melody.
Came across the blog of dessert for breakfast and was impressed by her black forest gateau. Inspired by her ideas of how the conifers rose to an impressive height. And I could resonate with her about beauty of the forest.
When I was in Nagano Prefecture, Japan last December, we had the chance to hike on the footpath through the cider forest (in search of snow monkeys). The serenity ambience made the 2-hour hike worth it.
Beautiful cider tress that set the peaceful aura
The chocolate cake recipe that I tried out was fabulous. And since I preferred a more bitter version for the chocolate cake, I used more cocoa powder and slightly less sugar.
Chocolaty Conifers as decorations
The Dark Chocolate Cakes makes two 8-inch cakes
180 g sugar
140 g all-purpose flour
60 g Dutch-processed cocoa powder (I used Hershley’s)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee
1. Preheat oven to 160° C. Prepare two 8-inch cake pans lined with parchment paper. Set aside.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix well to combine.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
6. Divide the batter into the 2 prepared cake pans. Bake for 20 – 30 minutes. When a toothpick inserted at the center of the cakes comes out cleanly, the cakes are baked. 7.Remove from oven and let cool completely on a wire rack.
24 oz (700m) canned or jar of Morello Cherries in syrup
4 Tbsp Kirsch or Cherry Brandy
50g caster sugar
1. Drain the cherries and keep the syrup.Place the cherries in bowl and toss with 2 tbsp Kirsch. Set aside.
2. In a saucepan, place 1 cup (240ml) of the syrup (from 1) and add in sugar. Heat until the sugar has dissolved.
4. Remove from heat, add 2 tbsp Kirsch, and let cool. Once cooled, brush the cake layers with 60 ml syrup.
The combination is great ! The Kirsch just added rich flavours to the cakes
The Dark Chocolate Ganache
85g dark chocolate, chopped
70g heavy cream
1 Tbsp butter
1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering. Stir well to ensure both ingredient mix well.
3. Pour the hot cream mixture over the chocolate. Whisk the cream into the chocolate until smooth.
4. Spread a thin layer of ganache on top of both chocolate cakes (brushed with the cherry syrup). Let set for at least two hours, or an hour in the refrigerator.
The Whipped Cream:
1½ cups heavy cream, chilled
½ cup powdered sugar
2 tsp vanilla extract
My second attempt – Do not overwhipped the heavy cream like what I did !
1. The order of each layer is shown in the photo below.
2. Frost the outside of the cake with the remaining cream. Leave in the fridge for an hour. Decorate with chocolate trees, fresh cherries, or a dusting of powdered sugar or cocoa powder, up to each individual’s creativity.
Each strata adds on a different flavour, texture that all cumulate to this rich cake.
And the taste of the cake was really unforgettable as one slowly chewed each mouthful of cake.
And since this is the season, Happy Holidays!