Sharu's Fundas: Black Forest Cake

How about black Forest Cake to make at home yourself ? Its loved by one & all from kids to adults. Lets see how to make it.

It originates from a place called Black Forest in Germany. This cake is named by that place "Black Forest Cake".

Ingredients:

Chocolate Genoise

3 tbsp (42 grams) hot melted unsalted butter

1/2 cup (60 grams) all purpose flour

1/4 tsp salt

1/3 cup (30 grams) unsweetened cocoa powder

4 large eggs

2/3 cup (135 grams) granulated white sugar

1 tsp pure vanilla extract

Whipped Cream Frosting

250 ml heavy whipping cream

1 tsp pure vanilla extract

1 tbsp. (12 grams) granulated white sugar

Cherries

350 ml jar of canned Cherries in syrup

1/8 cup (25 grams) granulated white sugar

Method:

Cherries:

Drain the cherries & set aside the liquid (cherry syrup) from it.

Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar. Heat it until all the sugar has dissolved.

Remove from heat and let it cool.

Chocolate Genoise:

Preheat oven to 350 degrees F (180 degrees C). Apply Butter to the inners of a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and cocoa powder. Keep aside.

In a heatproof bowl whisk the eggs with the sugar. Place this bowl over a saucepan of simmering water. Whisk the eggs & sugar mixture constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to another bowl. Beat it with a hand mixer on high speed until the mixture is thick (about 5 minutes). The batter will fall back into the bowl in a ribbon-like pattern). Add vanilla extract & beat again for some few seconds so that the vanilla extract is blended with the batter.

Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula. Sift and fold in another third, and then fold in the rest. Don't mix the batter now vigorously. Just fold in so that the flour gets mixed properly with the egg mixture.

Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. MIx properly. Pour it into your cake pan, smoothing the top.

Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan).

Cool on a metal rack before removing from pan.

Whipped Cream Frosting:

In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes.

Now Beat the mixture with your hand mixer just until stiff peaks form.

Assemble Cake:

Using a sharp knife, cut the chocolate genoise cake, horizontally, into two layers.

Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup.