March 04, 2013

Black Forest Cake

This is my version of a Black Forest Cake,  Schwarzwälderkirschtorte in German. The original recipe uses Kirshwasser (cherry schnapps), I opted for a non-alcoholic version, with lots of cream, cherries and chocolate. Yummy!!


200 gr. Butter
200 gr. Sugar
2 tsp. vanilla
8 eggs
4 tsp. baking powder
100 gr. Flour
100 gr. Cornstarch
100 gr. Cocoa
140 gr. Finely ground almonds
100 gr. Dark chocolate, finely grated

1 gelatine
1/4 cold water
4 cups (1 L.). Whipping cream
1/3 cup icing sugar

2-454 gr. Jars sour cherries
1 cup sour cherry juice (from the jar)
1/4 cup sugar
2 tbsp. cornstarch

1/2 cup sour cherry juice
1/2 cup sugar
1/2 tsp. almond extract

1/4 cup Whipping cream
1 tbsp. icing sugar
1 Whip-it stabilizer

100 gr. Dark chocolate shavings
 maraschino cherries

In a large mixing bowl cream together butter and sugar until creamy. Add sugar and continue beating until light and fluffy. Beat eggs, one at a time, beating after each addition.

In a small bowl stir together, baking powder, flour, cornstarch and cocoa. Add tot the creamed butter mixture.

Stir in almond and dark chocolate until all mixed in.

Spoon batter into a 10 inch greased and floured spring cake pan. Smooth top to even. Bake at 350 F for 45– 55 minutes or until toothpick inserted in the center comes out clean. Let cake cool in the pan for 15 minutes. Remove cake from the pan and cool completely.

For the whipped filling  place water into a small pot; sprinkle gelatine on top and set aside to soften.  Place pot over medium heat and stir until gelatine is all dissolved. Let cool slightly.

Meanwhile beat whipping cream and icing sugar until soft peaks form. Fold the gelatine  into the whipped cream.

Empty the 2 sour cherry jars into a large strainer placed over a large bowl; let drain completely then set aside juice.

To make the cherry sauce place 1 cup sour juice, sugar and cornstarch in a pot; place over medium heat and cook stirring until thickness, for about 5 minutes. Remove from heat and add about 3 cups of halved cherries. Stir to coat.

For the syrup, place 1/2 cup of the reserved juice into a small pot; add sugar and let it come to a boil. Remove and let cool slightly then add the almond extract.


To ensemble cake, place cake on a board; cut horizontally in 3 to obtain 4 layers; remove the top 3 layers. Brush the first layer with a few tablespoons of syrup, then top with one third of the sour cherry filling, and carefully spread over cherries, 1/3 amount of the whipping cream. Top with another cake layer; proceed as with the first layer until al layers are stacked together.

For icing beat the whipping cream with the icing sugar and stabilizer until soft peaks form. Spread top and sides of cake with some of the whipped cream topping. Sprinkle top and sides with chocolate shavings.


Place the remaining whipped cream into a piping bag and make florets around the top edge of the cake. Place a maraschino cheery on each. Keep refrigerated until ready to serve.

Makes: 16 serving

Leia’s Culinary Treasures

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