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Black Forest Cake – Revisited 黑森林蛋糕

Ann Low
black forest cake - revisited
Black Forest Cake is an old fashioned classic cake that originated from Germany, and it is one of my favourites. I’ve made this lovely cake many times, especially for family or friends’ birthdays. It is a perfect combination of layers of pitted, dark sweet cherries and a layer of chocolate mousse in between chocolate sponge cake. Brush on some sugar syrup with Kirsch liqueur to make this cake fragrant and moist.
According to Wikipedia, the cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany, but rather from the specialty liquor of the region known as Schwarzwalder Kirschwasser. A colourless fruit brandy traditionally made from distilled tart cherries. This ingredient, with its cherry pit flavour and alcohol content, gives the cake its distinct flavour.  Kirschwasser is often simply called Kirsch in both German and English speaking countries.

5 from 1 reviews
Black Forest Cake - Revisited
 
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Ingredients
  • Chocolate Sponge Cake
  • 3 Eggs
  • 20g Water
  • 165g Optima flour/Sponge cake mix
  • 48g Melted Butter
  • 1 tsp Vanilla extract
  • 1 tbsp Chocolate paste

    Mousse filling
  • 60g Semi sweet chocolate – chop to small pieces
  • 50g Whipping cream
  • 1 tsp vanilla extract
  • 100g Fresh topping cream and 85g Whipping cream

  • Topping
  • 300g Fresh Topping cream – whip to peak form – for adding dark sweet cherries and covering the whole cake
  • 1 small Canned Dark sweet cherries – drained
  • **Kirsch syrup – measure 150ml hot water with 50g sugar, still till sugar melted and leave to cool. Add in 1 tbsp of Kirschwasser (cherry liqueur) and mix well.
Instructions
  1. Chocolate sponge cake - Add eggs, water and optima flour and whisk at high speed till thick and fluffly then add vanilla extract and chocolate paste, mix well. Lastly add in melted butter and mix well again.
  2. Pour batter into a 8″ round cake tin (lined) and bake in preheated oven at 180C for about 20-30 mins.
  3. Remove sponge cake immediately from cake tin after baked and leave cake to cool then cut to 3 slices.
  4. Mousse filling - In a large bowl, chop semi sweet chocolate to small pieces. Boil 50g whipping cream and pour on to the chocolate pieces. Use hand whisk to stir chocolate cream till smooth or you can put the bowl of chocolate cream over a pot of hot water for a few seconds and stir chocolate cream till smooth and add 1 tsp vanilla extract, leave to cool.
  5. Whisk 100g fresh topping cream together with 85 whipping cream till peak form (not too stiff) and fold into the chocolate cream with a hand whisk and put chocolate mousse in the fridge for few minutes till semi-set. (you can also use all 185g fresh topping cream instead if you prefer a sweeter mousse)
  6. Assemble cake - Place the base of chocolate sponge on cake board and brush with some kirsch syrup. Spread its top with whipped fresh cream and strew the dark sweet cherries over the fresh cream.
  7. Place the 2nd layer of chocolate sponge on top of cherries, brush kirsch and spread semi-set chocolate mousse evenly on cake follow by the last slice of chocolate sponge with kirsch sugar syrup.
  8. Then spread whipped fresh cream all over the cake and decorate cake as desire or with red cherries on top of the cake and chocolate rice or flakes at the side. Chill the cake for a few hours before serving.
Notes
If you can't get the optima flour or sponge cake mix from the baking supplies store, you may follow the cake recipe from here to bake a chocolate sponge cake.
3.5.3226

黑森林蛋糕

材料：

巧克力海绵蛋糕

莫斯馅料

外/内层奶油

做法：

  1. 巧克力海绵蛋糕 – 将鸡蛋，水和蛋糕粉加入碗中，用高速度打发至浓稠，加入巧克力香精，搅匀。最后倒入牛油，再拌匀即可。
  2. 将巧克力面糊倒入一个8寸圆形蛋糕烤盘（底部铺纸）。送进预热烤箱摄氏180度烤约20-30分钟。
  3. 烤好后即可倒扣取出蛋糕，放在凉架上待凉切成3片。
  4. 莫斯馅料 – 巧克力碎放入碗中。50毫升谈奶油煮滚，倒入在巧克力碎上搅拌均匀至光滑。假如巧克力酱不太好搅的话，可以隔热水约几秒钟把巧克力酱搅至光滑，才加入香草香精，再拌匀即可待凉。
  5. 将100克鲜奶油和85克谈奶油混匀均匀打发至7成状态，就是奶油端尖会程构形。（如喜欢奶油更甜的话，可以用185克鲜奶油，就不要加谈奶油）。然后放入冰箱冷藏几分钟至莫斯半凝固。
  6. 蛋糕组合 – 把一片蛋糕放在蛋糕贴盘上，用毛刷扫上适量的樱桃糖酒，然后涂上适量打发好的奶油。排上适量的酒渍樱桃。
  7. 叠上第二片蛋糕，扫上适量的樱桃糖酒。涂上打发好的巧克力莫斯后，再叠上第三片蛋糕，重复涂上樱桃糖酒。
  8. 最后把整个蛋糕涂上适度的奶油，然后撒上适量的巧克力粒装饰。放入冰箱冷藏数小时即可享用。

 

 

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