Ingredients:
(A)
4 egg yolks
40g sugar
1/4 tsp salt
(B)
85ml corn oil warmed
25g cocoa powder
(C)
135ml warm water
(D)
125g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
(E)
4 egg whites
1/2 tsp cream of tartar
50g sugar
Simple syrup plus 1 tbsp Kirsch
Filling
8 marachino cherries with stems
15 oz can pitted sour cherries halved
1 tbsp cornflour plus 2 tbsp water
400ml whipping cream whipped with 2 tbsp icing sugar
80g shaved Dark Chocolate
Method:
1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip and add in sugar in 3 portions while whipping the whites. Whip until stiff peaks formed.
6. Pour 1/3 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into ungreased 9 inch baking pan and bake at 350 f for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 3 layers.
10. Whip the cream with icing sugar until stiffand leave in the fridge.
11. While cake is baking, prepare the filling.
a. Strain juice of pitted cherries into saucepan.
b. Bring juice to the boil and thicken with cornflour mixture.
c. Bring back to the boil and cook for 1 minute. remove from heat and let cool.
d. Add in the halved pitted cherries.
11. To assemble cake:
a. Slice cooled cake into 4 thin slices.
b. Place one slice of cake on a cake base and brush generously the simple syrup all over the surface.
c. Cover cake with whipped cream and then 1/3 of the filling.
d. Top with another slice of cake and repeat process , simple syrup, cream and filling.
e. Iced the whole assembled cake with whipped cream and decorate with shaved chocolate and marachino cherries.
Serves
Hi Lily,
ReplyDeleteI've tried this recipe. but my cake doesn't seem to be as thick as urs.
it's even shrunk at the brink of the cake. do u know why?
beginner
Hi Lily,
ReplyDeleteI've tried this black forest cake receipe today and turn out to be not quite as expected. the size of the cake was quite small. it was only enough to slice through half. And the texture of the cake was not that soft. In fact, I find the taste was a bit funny. A combination of sweetness and a bit of salty.
Can you think of any idea what went wrong?
Regards,
Monica
Australia
monica
ReplyDeletei think that either you have overbeaten the eggwhites, therefore when you fold it in the batter, it has gone deflated resulting an unrisen cake. since the cake did not rise, it also affected the taste.
Aunty,
ReplyDeleteI would very much like to make this cake but the problem i'm facing is every time i make cake with icing, the icing will crack the next day. did i over whip it or what? can u help, please? thanks!
delia
ReplyDeleteyou could not have overbeat cos heavy whipping cream will turn into butter if you overbeat.
i presume that you did not cover the cake properly and the icing dried out.
Aunty,
ReplyDeleteYou mean i've to cover the cake when putting in the fridge or else the icing will dried out?
delia
ReplyDeletethe cake can be in the refrigerator for awhile to allow the icing to harden and then if not serving, it should be covered properly and leave in the fridge. Remove from fridge and leave in room temp. at least(1/2 hr depends where you are) before serving
Lily, please advise - ru using normal cake tin or springform cake tin? Since the cake tin is not lined or greased, how do we remove the cake if we use normal cake tin?
ReplyDeleteBecky
Becky
ReplyDeletei used a hot towel and leave it on the bottom of the pan for awhile and then use a knife to scrape the sides. The hot towel trick works everytime. to ensure easy removal, line with aluminium foil and the lift cake out of pan, then peel off the foil.
I baked this cake today at 170C on the 2nd shelf from bottom oven, in a 9 in ANALON tin. The top cracked badly, though the cake was soft and nice height. Do u think its cos of the analon - we should bake in a aluminium tin? My analon cake tin is very dark colour - mebbe have to bake in lower temp? Is ur cake tin the normal aluminium type, Lily?
ReplyDeleteBtw, i know its a silly question to ask - but does hot towel mean we have to soak towel in hot water to make it hot?
Becky
becky
ReplyDeletehowever to do it does not matter as long as the towel is hot. i will sometimes put a wet towel in the microwave and heat it up.
dark pans tend to cook faster and check your oven temp with an oven thermometer, it could be hotter than 170c. I would check my cakes to see if it is done 10 minutes before the specific cooking time, cos every oven differs. perhaps you should line the analon pan with foil, this way it will safe you the problem of cake not coming out in one piece. make sure the cake is left to cool at least 5 - 10 minutes for it to set before removing from pan.
a cracked cake is ok, after icing there is no evidence.
Thks for the tips, Lily!Will bear them in mind in my next attempt.
ReplyDeleteBecky
hi Lily,
ReplyDeleteyou made many beautiful cakes .did you take classes or are you a natural baker.do you know where i can buy cake frills here in usa . i found many on line shop in uk but none here .thanks !
diane
anonymous
ReplyDeletei have never attended any training of classes for cooking or baking. i have made many blunders in baking and i found out that having the proper utensils and a good oven helped alot to the success.
i too have not found any cake supply(ingredients) store in denver and have been patronising the Wilton products in the supermarkets or Michaels.
sorry that i can't help you about getting the frills.
Hi Lily,
ReplyDeleteyour black forest cake look delicious, i would like to have a try baking it but before i start can i ask " simple syrup plus 1tbsp Kirsch ?" Can you please explain?
Thank you
Ling2
ling2
ReplyDeleteyou did get through with this comment. i had to moderate it before it can be published.
hi lily,
ReplyDeletei read ur cake recipe and the comments....m very eager to try the recipe..well b4 giving it a start ..i have few questions to ask..pls forgive for some stupid questions coz m a beginner :)
well u said cake flour ..can i replace te cake flour with all purpose flour which i use to make muffins and if i replace the cake flour with all purpose flour ..do i hv to make ne replacements in bakin g powder and baking soda
Also will u pls tell me how to whip the cream ..sorry for such a silly qt..but i really dunno and need to know to get through the recipe
About the cherries i hv maraschino cherroes but they are not with the stem
i would like to ask ...once i trie doing cake which has a layer of whipped cream in between two layers and my whipped cream was running over the layers ..i mean it did not for a layer
so before proceedingfor this reipe pls tell me how to whip a cream..i dun hv ne special electrical apliance to whip the cream ..i do hv a normal electrical hand grinder ..iff possible pls tell me if i can whip the cream with tht or not
Also wht is simple syrup
i guess lots of questions
but pls help me lily since m a beginner..i searched a lot for this recipe and i liked ur recipe the best
can corn oil in ur balck forest cake be replaced by canola or vegetable oil?
ReplyDeletemrunal
ReplyDeletecake flour can be replaced with all purpose flour - for 1 cup all purpose remove 1 tbsp and replace with cornstarch there is no chances in the leavening agents
use the biggest whisk available and put the cream, bowl and whisk to chill till very cold in the fridge before whisking Whisk until very thick
you can get maraschino with stems in the supermarket but cherries without the stems are just as attractive
simple syrup is just sugar and water
mrunal
ReplyDeleteyes, you can use canola or vegetable oil
hi lily
ReplyDeletecan whipping cream be replaced by reddi wip made with real cream...the bottle says it is whipped cream (ultra pasteurized sweetened)
also it is 14 oz9(396g) per serving 0g trans fat less than 1 gram sugar
...what type of changes will i need to do with icing sugar if i use ready whiiped cream..will i need to whisk tht too?...will it stay on the cake?,,also whr will i get kirsch..in wine section?
mrunal
ReplyDeleteredi whipped cream is meant for topping and might be too soft for frosting. i think it will be better to use whipped topping and add in a tsp of gelatin which needs to be bloomed(1 tbsp of water added and let it sit/bloom) and then melt the gelatin over doubleboiling.
hey lily,
ReplyDeletei searched for kirsch in most of the stores in wine section...ppl working oover thr are unknown with this kirsch word...cn u pls tell me wht is tht and in which store or in which section will i get tht....i stay innortheast part of US...i dunno whr to search for it..help pls
mrunal
ReplyDeletekirsch is cherry liqueur and i bought my bottle from the duty free shop at the airport.
perhaps you would have to buy it online if your liquor store do not carry it
hello lily
ReplyDeletemy housemate and I tried your recipe today but we didnt have all the ingredients so we excluded the liquor and replaced the icing sugar with normal sugar. The recipe turned out great though.The cake was light on the stomach.Easy steps to follow to baking a good birthday cake!
Thanks so much!! for this wonderful recipe I never tasted something as good than this I thought that the on on www.recipebuddys.com was the best but yours is so much better thanks again!!! :D
ReplyDeletegonna try this today :)
ReplyDelete