Black Forest Cake
Black Forest Cake is a fluffy chocolate sponge cake with a delicious cherry filling and whipped cream as the layers. A flavorful and beautiful German dessert!
Once the 8 inch chocolate cake has completely cooled, use a bread knife to carefully slice it into three even layers. Wrap these layers in cling film and refrigerate until needed.
Place 300g of chocolate (broken into small pieces) into a clean, dry Thermomix® mixing bowl. Chop the chocolate for 10 sec | Speed 9, and then scrape down the sides with a spatula.
Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. The exact time will vary depending on the type of chocolate you use (cocoa percentage and butter content). Extend the time if necessary.
Pour the melted chocolate onto a table lined with a baking sheet, then smooth it out using a scraper or spatula. Allow it to sit for 5 to 10 minutes until the chocolate cools and hardens (it won't stick when touched). Use a large, sturdy scraper to create chocolate shavings of various sizes and thicknesses. Create 3 to 4 extra-thick and long chocolate pieces for decorative use on top. Keep the shaved chocolate in the fridge until needed.
Without cleansing the Thermomix® mixing bowl, add 50g of chocolate to it and chop for 10 sec | Speed 8.
Add 1 egg yolk and 100g of whipped cream to the mixing bowl. Cook for 5 min | 90°C | Speed 3. Let the mixture cool for 15 to 20 minutes; it will thicken as it cools. Clean and dry the Thermomix® mixing bowl.
Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Add 700g whipping cream, sugar, and vanilla paste to the bowl. Whip without setting time | speed 3, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid over whipping. Remove butterfly whisk. Transfer 350g of the whipped cream into a piping bag and reserve in the fridge for later use. Keep the remaining whipped cream in the Thermomix® mixing bowl.
Without cleansing the Thermomix® mixing bowl. Insert butterfly whisk. With the remaining whipped cream in place, add 3 tablespoons of chocolate ganache, whip for 25 sec | speed 4. Remove butterfly whisk. Transfer the chocolate whipping cream into a container and store it in the fridge for later use.
To assemble the cake, place the top cake layer (the one that was on top while baking) on a cake platter using a turntable cake stand. Spread approximately 1 to 2 tablespoons of chocolate ganache on the cake, then layer half of the pitted dark cherries on top, leaving a 1-inch border around the edge of the cake. Add half of the vanilla whipped cream, smoothing it with a spatula.
Place the middle cake layer and repeat the process by spreading chocolate ganache, topping with cherries and cream. Place the third cake layer on top, using the cake that was on the bottom while baking for a smoother surface. Position the flat side facing up. Refrigerate the cake for about 1 hour to chill. Meanwhile, prepare the fruit toppings. Mix a small amount of edible gold powder with a teaspoon of vodka or another alcohol to create gold paint. Use a small brush to paint the cherries and berries with gold.
Spread 1/3 of the chocolate whipped cream on top of the cake, and spread remaining chocolate whipped cream with a spatula around the sides of the cake until the cake completely covered in whipped cream. Decorate the top and sides of the cake with shaved chocolate. Drizzle the centre of the cake with a spoon or two of chocolate ganache, top with golden berries and the reserved strips of chocolate and refrigerate cake until serving.
Ingredients
Directions
Once the 8 inch chocolate cake has completely cooled, use a bread knife to carefully slice it into three even layers. Wrap these layers in cling film and refrigerate until needed.
Place 300g of chocolate (broken into small pieces) into a clean, dry Thermomix® mixing bowl. Chop the chocolate for 10 sec | Speed 9, and then scrape down the sides with a spatula.
Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. The exact time will vary depending on the type of chocolate you use (cocoa percentage and butter content). Extend the time if necessary.
Pour the melted chocolate onto a table lined with a baking sheet, then smooth it out using a scraper or spatula. Allow it to sit for 5 to 10 minutes until the chocolate cools and hardens (it won't stick when touched). Use a large, sturdy scraper to create chocolate shavings of various sizes and thicknesses. Create 3 to 4 extra-thick and long chocolate pieces for decorative use on top. Keep the shaved chocolate in the fridge until needed.
Without cleansing the Thermomix® mixing bowl, add 50g of chocolate to it and chop for 10 sec | Speed 8.
Add 1 egg yolk and 100g of whipped cream to the mixing bowl. Cook for 5 min | 90°C | Speed 3. Let the mixture cool for 15 to 20 minutes; it will thicken as it cools. Clean and dry the Thermomix® mixing bowl.
Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Add 700g whipping cream, sugar, and vanilla paste to the bowl. Whip without setting time | speed 3, until desired consistency is achieved, watching carefully through hole in mixing bowl lid to avoid over whipping. Remove butterfly whisk. Transfer 350g of the whipped cream into a piping bag and reserve in the fridge for later use. Keep the remaining whipped cream in the Thermomix® mixing bowl.
Without cleansing the Thermomix® mixing bowl. Insert butterfly whisk. With the remaining whipped cream in place, add 3 tablespoons of chocolate ganache, whip for 25 sec | speed 4. Remove butterfly whisk. Transfer the chocolate whipping cream into a container and store it in the fridge for later use.
To assemble the cake, place the top cake layer (the one that was on top while baking) on a cake platter using a turntable cake stand. Spread approximately 1 to 2 tablespoons of chocolate ganache on the cake, then layer half of the pitted dark cherries on top, leaving a 1-inch border around the edge of the cake. Add half of the vanilla whipped cream, smoothing it with a spatula.
Place the middle cake layer and repeat the process by spreading chocolate ganache, topping with cherries and cream. Place the third cake layer on top, using the cake that was on the bottom while baking for a smoother surface. Position the flat side facing up. Refrigerate the cake for about 1 hour to chill. Meanwhile, prepare the fruit toppings. Mix a small amount of edible gold powder with a teaspoon of vodka or another alcohol to create gold paint. Use a small brush to paint the cherries and berries with gold.
Spread 1/3 of the chocolate whipped cream on top of the cake, and spread remaining chocolate whipped cream with a spatula around the sides of the cake until the cake completely covered in whipped cream. Decorate the top and sides of the cake with shaved chocolate. Drizzle the centre of the cake with a spoon or two of chocolate ganache, top with golden berries and the reserved strips of chocolate and refrigerate cake until serving.
