Dense And Decadent Black Forest Cake
I continue with my plan to bake cakes for each of my housemate's birthdays. By now it has become a tradition in the house and I know that they are looking forward their birthday cake. And since their tastes and preferences vary as much as their personalities, we have been enjoying all kinds of different tastes and shapes. From 24 small chocolate and strawberry muffins for Mr. Boyfriends cake, to 3 layers all chocolate cake for mine, to a classic Sponge Victoria for our dear Dave, and to the heavy and heavenly Black Forest cake for Mr. Sam. I dare say that the cakes reflected perfectly the personalities of the Birthday Boys and Girl.
I won't lie, this cake brought me on the edge of nervous break-down. But this is all my fault for being perfectionist and wanting everything to be perfect and picture-ready. I tend to forget that I'm not a professional cook and all this is just a hobby for my spare time and energy. I should also remember that good things take double the time you wish they did. At least, the cake turned out to be devilishly good, so good that I can't wait to eat another piece of it. I liked it very much and the Birthday boy loved it very much.
Few words before we get down to business. You need sandwich tins or one deep cake tin. Really deep, to take two nice big layers of cake in it. Also, when it comes to the chocolate for the cake - don't scrounge on the quality. Find a good quality cooking chocolate, either milk or dark one, whatever you fancy, and use it. You don't want to eat an excellent cake whose icing tastes like cheap chocolate, do you. When it comes to the cherry jam you can use a store bought one. I used my Granny's homemade cherry jam but you can also make your's on the stove in no time. But remember, if you are making your own, let it cool down completely before using it, otherwise you'll have problems with the cream. For best results you can bake the layers and cook the jam the night before and then on the event day just assemble the cake. That way you'll have all the time in the world to make sure everything is picture perfect. Now, to the kitchen!
Ingredients:
For the cake layers:
- 175gr salted butter
- 75gr good quality cooking chocolate, broken into chunks
- 300gr all-purpose flour
- 375gr dark brown sugar
- 40gr cocoa powder
- 1tsp bicarbonate of soda
- pinch of salt
- 2 medium eggs
- 200gr buttermilk
- 100ml boiling water
To assemble the cake:
- 6tbsp cherry liqueur
- 200gr cherry jam, fruits included
- 250ml double cream
- 75gr good quality cooking chocolate, broken into chunks
How-To:
- Preheat the oven to 180C.
- Put the butter and 75gr chocolate into a small sauce pan and melt it.
- In a big bowl mix together flour, sugar, cocoa powder, bicarbonate of soda and the salt.
- In a separate bowl whisk the eggs into the buttermilk.
- Scrape the chocolate mixture, the buttermilk and the dry ingredients with 100ml boiling water.
- Whiz with mixer until is lump free.
- Divide in two sandwich tins and bake for at least 25 minutes, until a skewer is clean.
- Set aside and let cool completely.
- While the cake is cooling down, tip 100ml of the cream in a small pan and heat until just bellow simmering point.
- Chop inside the chocolate and stir until its melted.
- Set the chocolate aside until it's spreadable.
- When the cake layers are cold, drizzle over them with the cherry liqueur.
- In a separate bowl whisk the rest of the cream until is fluffy.
- Place the bottom layer in your designated cake plate.
- Spread the whipped cream on an even layer all over the cake.
- On top of the whipped cream spread a good thick layer of cherry jam.
- Close with the second cake layer and make sure nothing is pouring at the sides.
- Spread the chocolate ganache over the top and the sides of the cake, becoming the icing of the cake.
- Put in the fridge for minimum of 3 hours before serving. Keep refrigerated.
- Enjoy in good company and maybe with a glass of cava!
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| Black Forest Delight |
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