Black Forest cake

When I lived on campus at university, it was a time when most of us turned 21. Somehow, I ended up making birthday cakes for several friends. It was Black Forest cake, or a variation of it, using packet mix chocolate cake. I became quite renown for my triple layer twenty-first birthday Black Forest cakes.

I've now found a great recipe that was shown on tonight's Food Safari on SBS. Recipe by Martin Boetz

Legendary around the world, the Black Forest cake epitomizes Germany’s love for a huge selection of indulgent cakes! Layers of buttercake, chocolate cake, morello cherries, cream, chocolate custard and kirsch make this a decadent dream-come-true for all cake lovers.

Ingredients

Butter Cake
300g butter
300g caster sugar
300g flour
6 eggs
1 ½ tsp baking powder

Chocolate Cake
250g chocolate
250g sugar
1 ½ cups flour
6 eggs
180g butter

Chocolate Mousse
4 egg yolks (80g)
200g unrefined caster sugar
100ml whole milk
150g top quality dark chocolate
Generous pinch of table salt
200ml whipping cream

Chocolate Ganache
95ml whipping cream
1 tsp glucose syrup
Pinch of table salt
95g top quality dark chocolate
20g unsalted butter

Cherries
1 jar of whole sour cherries (Morello)
1 vanilla bean
1 tbsp sugar

To Build Your Black Forest Cake
All of the above - ie. 2 x butter cake, 2 x chocolate cake, the chocolate mousse, cherries, cherry syrup and the chocolate ganache plus:
Freshly whipped cream
Shards of dark or milk chocolate (this is your ‘forest’)
10 whole fresh cherries that have been soaked in Kirsch for 1 week

View conversion table

Preparation

Butter Cake
Cream the butter and sugar. Add eggs one by one and fold in flour and baking powder. Pour into a greased baking tin & bake at 180°C for 55 minutes.

Chocolate Cake
Melt chocolate and butter together, then beat the eggs and sugar together and fold the cool chocolate mix through. Sift the flour and fold into the chocolate mix.
Pour into a greased baking tin and bake at 180°C for 1 hour.

Chocolate Mousse
Beat the egg yolks with the sugar for 5 minutes, or until stiff. A food mixer with a paddle attachment can be used for this.

Gently warm the milk in a small pan. Remove it from the heat and stir in the beaten egg yolks. Return to a medium heat and cook for a further 2-3 minutes, stirring frequently. Use a digital probe to monitor when the temperature of the mixture reaches 80°C and remove from the heat.

Finely chop the chocolate and place it in a medium sized bowl. Pour the warm milk and the eggs over the chocolate and stir until the chocolate has melted. Add the salt and leave to cool.

Whip the cream until soft peaks form. Fold the cream into the cooled chocolate mixture.

Chocolate Ganache
(Martin uses the mousse recipe from the Heston Blumenthal book but any basic mousse recipe is fine to use.)
Gently heat the cream, glucose syrup and salt. Break the chocolate into a bowl then stir in the warm cream. When the chocolate has melted entirely, add the butter and stir until that too has melted. Spoon the mixture into a piping bag and place it in the fridge for at least an hour to stiffen.

Cherries
Drain a jar of whole sour cherries (morello cherries), keeping the juice in a saucepan. Add a vanilla bean and sugar and reduce to a syrup.

To Build Your Black Forest Cake
Start with a layer of butter cake (one half of the butter cake cut across the diameter)
Splash cake with Kirsch
Pipe a layer of mouse around the outside of the cake (you are building a wall to keep in the cherries)
Add the cherries within the confines of your ‘mousse wall’
A layer of chocolate cake
A layer of cream
Another layer of butter cake
Pipe on another layer of the Mousse Wall and then add cherries
Another layer of chocolate cake
Another splash of Kirsch
Then another layer of cream
Another layer of butter cake
Topped with another layer of mousse (but this time fill the mousse over all the cake – no wall and no cherries)
Final layer of chocolate cake
Pour ganache over the top
Add topping of chocolate shards and whole cherries (preferable fresh ones that have been soaked in kirsch for 1 week)

Let set and settle for 3-6 hours.

For my own 21st birthday, a friend made a carrot cake for me - still one of my favourites.

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I returned to the dentist this morning for the fitting of my ocular splint. Dental care has now become an important part of my daily routine.