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:
- half cup granulated sugar
- half cup water
- a quarter cup cherry liqueur
Whipped Cream Frosting:
- three cups cold whipping cream
- a quarter cup sifted powdered sugar
+Chocolate bark:
- two hundred fifity gm high quality dark chocolate, chopped
crowd:
- two 1/2 cups pitted cherries, cut in half
- one bar dark chocolate for shavings (optional)
- cherry
Methods
Chocolate cake:
Preheat oven tothree hundred fifty °F, grease two eight-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 two to three min. The mix will be very thin.
Pour to prepared pans. I use kitchen scale to ensure the mix was distributed.
Bake for forty five minutes or until a cake tester comes out clean.
Cool ten 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 one 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 twenty 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 one cup of the whipped cream and distribute evenly. Top with one 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 !