was intrigued by Black forest cake the very first time i tried it. It
was soft and kinda melts in the mouth once it gets in. The flavors are
also out of this world if you know what i mean. As i prepped for this
cake, I couldn’t help but feel nostalgic about my early cake making
days. I mean, i actually started dobby’s signature making cakes for lots
and lots of people back then (tries to hold back a tear) without and oven too. If you intend making a chocolate cake this season probably for next month…wink…wink…I highly recommend trying this one.
for the chocolate cake, i made a genoise sponge covered with whipped
cream, cherry and raspberry topping (although the original version calls
for just cherry topping). The cake isn’t meant to be sugary sweet but
more like a plain dessert. Turns out it’s super easy to make too because
you really can’t go wrong with this at all once you follow the recipe
below. Don’t forget to follow me on Facebook or Instagram for exciting updates. Don’t forget to bookmark ans share this page for later too.
How to make Black Forest Genoise / Cake
Prep Time: 30 mins (excluding assembling time)
Baking Time: 25 mins
Serves: 8 Large slices
For this, i used frozen raspberries and candied cherries. The frozen
raspberries is usually sold unsweetened but we’d need a sweet syrup for
the cake. To make the syrup , heat up 2 cups of water with 1 cup of
sugar. Once it starts to thicken, turn off the burner. Allow mixture to
cool to room temperature before turning into a jar and adding the
defrosted raspberries. You could keep this refrigerated till you’re
ready to use.
Same applies if you’re using frozen cherries also but for this, i used
candied cherries instead. There are some candied cherries and
raspberries sold prepacked in syrup. If you get that, you could skip
sugar together. Pour some water into a saucepan and leave to simmer. Now
gently place the heatproof bowl with whisked eggs and sugar mixture
over the simmering water and start to whisk with a manual whisk
constantly for about 5 minutes till it’s lukewarm making sure you don’t
cook the egg mixture. Transfer this to a larger bowl and beat on high
speed with your electric mixer till the mixture gets thick. While making
a genoise cake, there’s no chemical leavening agent i.e baking powder
or bicarbonate of soda needed, so the only rising agent will come from
the air whisked in at this stage. Millions of tiny air bubbles will
become suspended in the mixture as you whisk.
get really thick, pale and aerated. After 7-10 minutes of determined
hand whisking, it’s ready as it reaches what is known as the “ribbon
stage”. This is when the whisk leaves a ribbon-like trail of the mixture
as it’s lifted out. This stays for a couple of seconds on the surface
before sinking back into the mixture.
dusting it with flour making sure all the inner parts of the pan is
fully covered. Gently pour the cake batter into the pan and smoothen the
20-25 minutes or until a toothpick inserted in the middle comes out
clean. Leave to cool on a wire rack before turning the cake out so it
comes out in one piece.
the whipping cream into a bowl If you’re using an electric mixer, start
with medium speed before speeding up once it starts to get foamy to
prevent splattering. If using a whisk, beat the cream quickly till it
starts to get foamy. Once it thickens and soft peaks start to form, add
the vanilla essence and whip some more. Till it stiffens (Just a
little). Place this in the refrigerator till we’re ready to use.
With a sharp knife, cut the cake horizontally into 2 layers. Turn over
the top layer and place it on a plate on which you are going to assemble
refrigerator and spoon about 2/4 cup of the syrup on the top of one
slice to moisten.
evenly on one part of the moistened cake. Now place the raspberries over
the whipped cream and spread evenly.
1/4 cup of the syrup we made earlier then place it over the cherries
with the moistened side down and gently press the cake for it to align
properly. Now brush or spoon some of the syrup over the top of the
evenly over the top and sides of the cake with a spatula. Make sure you
smoothen so it’d look neat.
and pipe round as shown below. Get the chocolate out from the
refrigerator. Using a potato peeler or sharp knife, shave the chocolate.
Use this to decorate the cake as shown.
overnight. Serve chilled. The cake can only be stored in the
refrigerator and it keeps well for about 2-3 days.