Black Forest Cake

How to make Black Forest Cake

Ingredients :

Chocolate cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup sifted Dutch-process cocoa powder

2 teaspoons of baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

1 cup of yoghurt at room temperature

1 cup hot water

2 large eggs

2 teaspoons vanilla

Cherry liqueur:

1/2 cup granulated sugar

1/2 cup water

1/4 cup cherry liqueur

Whipped Cream Frosting:

3 cups cold whipping cream

1/4 cup sifted powdered sugar

Chocolate bark:

250gm high quality dark chocolate, chopped

crowd:

2 1/2 cups pitted cherries, cut in half

1 bar dark chocolate for shavings (optional)

cherry

Instructions:

Chocolate cake:

Preheat oven to 350°F, grease two 8-inch round baking pans and sprinkle with cocoa powder.

Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir to smooth.

In a medium-sized bowl, whisk together all the wet ingredients (slowly pour hot water so the eggs don’t set).

Adding wet ingredients to dry & mix on medium heat for 2-3 min. The mix will be very thin.

Pour to prepared pans. I use kitchen scale to ensure the mix was distributed.

Bake for 45 minutes or until a cake tester comes out clean.

Cool 10 min in pans, & turning on wire rack to cool tottaly.

Cherry liqueur:

Put the sugar and water in a small bowl. Stir and bring to a boil. Simmer for 1 minute then remove from heat. Add cherry liqueur and leave to cool completely.
Whipped Cream Frosting:

Beat cream and powdered sugar until stiff peaks. Ideal in a cold bowl with a cold whisk.
Chocolate bark:

Melt the chocolate over a double boiler or in 20 seconds in the microwave.

Using a large spoon, spread the melted chocolate in a thin layer on a large sheet of parchment paper.

Roll up from the short side of the parchment. Place on a baking tray and refrigerate or freeze until firm.

Spread to create chocolate bark.

Crowd:

Cut each cake layer in half horizontally.

Placing one layer of cake on cake stand or serve plate. Brush generously with cherry syrup.
Cover with about 1 cup of the whipped cream and distribute evenly. Top with 1 cup of cherries and gently press into the whipped cream. Repeat the process with the remaining layers and leave them outside the cake.

Garnish with chocolate bark, chocolate shavings, roses, and cherries if desired.

Enjoy !