Let's learn how to make a black forest cake with homemade cherry filling!!! Before making this recipe read the full descriptions :) Plan accordingly when you making this cake. It's better that the cake, cherry filling, cherry flavour syrup, and chocolate whipping cream base are made one day before you bake the cake. The cake is very moist and very delicious to eat. This cake is approx 1.5 kg. I made a three-layer cake. Inside fillings are chocolate whipping cream and cherry filling. And the syrup with a cherry flavor gives the cake a very elegant taste. Here I used two 8 inch cake pan. Ingredients Egg white - 5 Egg yolk -5 Sugar - 1 cup Flour - 1 1/3 cup Cocoa powder - 1/3 cup Baking powder - 2 tsp Baking soda- 1 tsp Vegetable oil - 1/2 cup Coffee powder - 1 tsp Water - 1/4 cup Chocolate syrup - 2 tbsp Vanilla extract - 1 tsp Salt - 1 pinch For making the cherry filling Cherry - 260gm Water - 2 tbsp Lemon juice - 1 tsp Salt - 1 pinch Cornflour - 1 tsp Sugar - 2 tbsp For sugar syrup (less sugar) Water - 1 cup Sugar - 1 tbsp For greasing pan Butter - a few Flour - 1 tbsp (optional) Parchment paper For making chocolate ganache Fresh cream - 150ml Semisweet chocolate and milk chocolate - 150 gm (total, You can add your fav chocolate) For making Chocolate whipping cream Whipping cream - 1 cup Semi-sweet chocolate - 1/4 cup Icing sugar - 1 tbsp (optional, if you want more sweet) Ice water (Place a bowl of ice water below the whipping cream bowl and it will whip instantly) For making plain whipping cream (for the three-layer cake we need - In the video this is missing :) ) Cold whipping cream - 2 cups Icing sugar - 2 tbsp Ice water (Place a bowl of ice water below the whipping cream bowl and it will whip instantly) Method Grease two 8 inch pan with butter and flour. Keep aside. In a bowl, sieve all the dry ingredients, i.e flour, cocoa powder, baking soda, baking powder. Mix well and keep aside. In a bowl add egg white, salt, and beat until a soft peak forms. Meanwhile, add sugar gradually. Once the mix gets a soft peak, gradually add egg yolk, vanilla extract, vegetable oil. Beat until nicely combined. Don't over mix the batter. Sieve the dry ingredients into the egg mixture and fold gently. In a small bowl, add coffee powder and water. Mix well. Pour the coffee mixture into the batter and fold gently. Add chocolate syrup and fold gently. Make sure not to over mix the batter. Preheat oven at 160°C for about 10mins. Divide the cake batter into two pans. Tap the pan, to remove air bubbles. Bake at 160°C for about 30mins or until a toothpick comes out clean. Cool cake completely at room temperature. IMPORTANT!! (Don't refrigerate the cake) For making Cherry filling: In a pan, add cherry(remove the seeds), lemon juice, sugar, water. Mix well and cook. Mash the cherry and add cornflour. Mix well until thickened. Transfer to another bowl and cool completely. Close with cling film and refrigerate. For making sugar syrup In the same pan, add water and sugar. Mix well. Bring to boil. Cool completely. Refrigerate before applying to the cake. For making Chocolate whipping cream In a bowl, add whipping cream. Microwave for about 1mins. Add the chocolate into the hot whipping cream and wait for 2 mins. Mix well until chocolate dissolves completely.Cool completely. Refrigerate it before applying to cake. (5 to 15mins) For making Whipping cream In a bowl, add cold whipping cream and icing sugar. Whip until stiff peak forms. It will take 4 to 5 mins. Don't overbeat the cream. Transfer the cream into a piping bag. Refrigerate it before using on the cake. (5 to 15mins) For making chocolate ganache Heat a pan on a low flame and add fresh cream, semi-sweet chocolate, and milk chocolate. Mix well and Melt it. Once all the chocolate is melted, transfer the warm mix into the piping bag. (Make sure the mixture is not too hot. Before pouring it on the cake, make sure whipped cake is refrigerated) Assemble the cake... Make sure to add sugar syrup on each layer(you can also use plain water). That keeps the cake moist. Before applying the whipping cream it should be refrigerated The cake should be completely cooled at room temperature. Crumb coat the cake and refrigerate it for 15mins. Then apply the next coat. Decorate cake as per your wish.Here I took grated chocolate, chocolate ganache and cherry for decoration. I coated the cherry with granulated sugar. Enjoy Baking :)
Let's learn how to make a black forest cake with homemade cherry filling!!! Before making this recipe read the full descriptions :) Plan accordingly when you making this cake. It's better that the cake, cherry filling, cherry flavour syrup, and chocolate whipping cream base are made one day before you bake the cake. The cake is very moist and very delicious to eat. This cake is approx 1.5 kg. I made a three-layer cake. Inside fillings are chocolate whipping cream and cherry filling. And the syrup with a cherry flavor gives the cake a very elegant taste. Here I used two 8 inch cake pan. Ingredients Egg white - 5 Egg yolk -5 Sugar - 1 cup Flour - 1 1/3 cup Cocoa powder - 1/3 cup Baking powder - 2 tsp Baking soda- 1 tsp Vegetable oil - 1/2 cup Coffee powder - 1 tsp Water - 1/4 cup Chocolate syrup - 2 tbsp Vanilla extract - 1 tsp Salt - 1 pinch For making the cherry filling Cherry - 260gm Water - 2 tbsp Lemon juice - 1 tsp Salt - 1 pinch Cornflour - 1 tsp Sugar - 2 tbsp For sugar syrup (less sugar) Water - 1 cup Sugar - 1 tbsp For greasing pan Butter - a few Flour - 1 tbsp (optional) Parchment paper For making chocolate ganache Fresh cream - 150ml Semisweet chocolate and milk chocolate - 150 gm (total, You can add your fav chocolate) For making Chocolate whipping cream Whipping cream - 1 cup Semi-sweet chocolate - 1/4 cup Icing sugar - 1 tbsp (optional, if you want more sweet) Ice water (Place a bowl of ice water below the whipping cream bowl and it will whip instantly) For making plain whipping cream (for the three-layer cake we need - In the video this is missing :) ) Cold whipping cream - 2 cups Icing sugar - 2 tbsp Ice water (Place a bowl of ice water below the whipping cream bowl and it will whip instantly) Method Grease two 8 inch pan with butter and flour. Keep aside. In a bowl, sieve all the dry ingredients, i.e flour, cocoa powder, baking soda, baking powder. Mix well and keep aside. In a bowl add egg white, salt, and beat until a soft peak forms. Meanwhile, add sugar gradually. Once the mix gets a soft peak, gradually add egg yolk, vanilla extract, vegetable oil. Beat until nicely combined. Don't over mix the batter. Sieve the dry ingredients into the egg mixture and fold gently. In a small bowl, add coffee powder and water. Mix well. Pour the coffee mixture into the batter and fold gently. Add chocolate syrup and fold gently. Make sure not to over mix the batter. Preheat oven at 160°C for about 10mins. Divide the cake batter into two pans. Tap the pan, to remove air bubbles. Bake at 160°C for about 30mins or until a toothpick comes out clean. Cool cake completely at room temperature. IMPORTANT!! (Don't refrigerate the cake) For making Cherry filling: In a pan, add cherry(remove the seeds), lemon juice, sugar, water. Mix well and cook. Mash the cherry and add cornflour. Mix well until thickened. Transfer to another bowl and cool completely. Close with cling film and refrigerate. For making sugar syrup In the same pan, add water and sugar. Mix well. Bring to boil. Cool completely. Refrigerate before applying to the cake. For making Chocolate whipping cream In a bowl, add whipping cream. Microwave for about 1mins. Add the chocolate into the hot whipping cream and wait for 2 mins. Mix well until chocolate dissolves completely.Cool completely. Refrigerate it before applying to cake. (5 to 15mins) For making Whipping cream In a bowl, add cold whipping cream and icing sugar. Whip until stiff peak forms. It will take 4 to 5 mins. Don't overbeat the cream. Transfer the cream into a piping bag. Refrigerate it before using on the cake. (5 to 15mins) For making chocolate ganache Heat a pan on a low flame and add fresh cream, semi-sweet chocolate, and milk chocolate. Mix well and Melt it. Once all the chocolate is melted, transfer the warm mix into the piping bag. (Make sure the mixture is not too hot. Before pouring it on the cake, make sure whipped cake is refrigerated) Assemble the cake... Make sure to add sugar syrup on each layer(you can also use plain water). That keeps the cake moist. Before applying the whipping cream it should be refrigerated The cake should be completely cooled at room temperature. Crumb coat the cake and refrigerate it for 15mins. Then apply the next coat. Decorate cake as per your wish.Here I took grated chocolate, chocolate ganache and cherry for decoration. I coated the cherry with granulated sugar. Enjoy Baking :)
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