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!
When the 8 inch chocolate cake is completely cool, use a bread knife to cut the cake into three even layers. Wrap in cling film and keep it refrigerator until needed.
Place 300g chocolate (break into small pieces) into a dry and clean Thermomix® mixing bowl, chop for 10 sec | Speed 9. Scrape down the sides with spatula.
Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. *time depends on the type of chocolate that you use (the percentage of cocoa and butter)
Pour the melted chocolate on the table with baking sheet lined and smooth it out using a scraper or spatula, let it stand for 5 - 10 minutes to let the chocolate cool and harden (it will not stick when you touch it with your hands). Use a large and strong scraper to scrape up the chocolate from the bottom. You can change the way of scraping to make the chocolate in different sizes and thickness. Make 3 - 4 extra thick and long chocolate for the use of decoration on top. Keep the shaved chocolate in the fridge until needed.
Without cleansing the Thermomix® mixing bowl, place 50g chocolate into it and chop for 10 sec | Speed 8.
Add 1 egg yolk and 100g whipped cream into the mixing bowl, cook for 5 min | 90°C | Speed 3. Let it cool for 15 - 20 minutes and the texture will thicken up as it cools down. Reserve in the fridge for later use. Clean and dry the Thermomix® mixing bowl.
Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Place whipping cream, sugar and vanilla paste into it, 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 into a container and reserve in the fridge for later use.
To assemble the cake, put the cake layer (that was on the top while baking) on a cake platter with a turnable cake stand. Spread about 1 - 2 tablespoons of chocolate ganache on the cake then top with half portion of the pitted dark cherries by leaving a 1-inch border on the edge of the cake. Top with half portion of the vanilla whipped cream, smoothing it out with a spatula.
Place the middle cake layer and repeat spreading with chocolate ganache, topping with cherries and cream. Put the third cake layer on top (use the cake that was on the bottom while baking so you can get a more even surface for frosting later) with the flat side facing up. Place the cake in the refrigerator for about 1 hour to chill. Meanwhile, prepare the fruits toppings. Take a small amount of edible gold powder and add a teaspoon of vodka or other alcohol, mix well into a 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
When the 8 inch chocolate cake is completely cool, use a bread knife to cut the cake into three even layers. Wrap in cling film and keep it refrigerator until needed.
Place 300g chocolate (break into small pieces) into a dry and clean Thermomix® mixing bowl, chop for 10 sec | Speed 9. Scrape down the sides with spatula.
Melt the chocolate for 3 - 6 min | 50°C | Speed 2.5. *time depends on the type of chocolate that you use (the percentage of cocoa and butter)
Pour the melted chocolate on the table with baking sheet lined and smooth it out using a scraper or spatula, let it stand for 5 - 10 minutes to let the chocolate cool and harden (it will not stick when you touch it with your hands). Use a large and strong scraper to scrape up the chocolate from the bottom. You can change the way of scraping to make the chocolate in different sizes and thickness. Make 3 - 4 extra thick and long chocolate for the use of decoration on top. Keep the shaved chocolate in the fridge until needed.
Without cleansing the Thermomix® mixing bowl, place 50g chocolate into it and chop for 10 sec | Speed 8.
Add 1 egg yolk and 100g whipped cream into the mixing bowl, cook for 5 min | 90°C | Speed 3. Let it cool for 15 - 20 minutes and the texture will thicken up as it cools down. Reserve in the fridge for later use. Clean and dry the Thermomix® mixing bowl.
Insert butterfly whisk into a clean and dry Thermomix® mixing bowl. Place whipping cream, sugar and vanilla paste into it, 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 into a container and reserve in the fridge for later use.
To assemble the cake, put the cake layer (that was on the top while baking) on a cake platter with a turnable cake stand. Spread about 1 - 2 tablespoons of chocolate ganache on the cake then top with half portion of the pitted dark cherries by leaving a 1-inch border on the edge of the cake. Top with half portion of the vanilla whipped cream, smoothing it out with a spatula.
Place the middle cake layer and repeat spreading with chocolate ganache, topping with cherries and cream. Put the third cake layer on top (use the cake that was on the bottom while baking so you can get a more even surface for frosting later) with the flat side facing up. Place the cake in the refrigerator for about 1 hour to chill. Meanwhile, prepare the fruits toppings. Take a small amount of edible gold powder and add a teaspoon of vodka or other alcohol, mix well into a 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.
