Black Forest Cake

I had always wanted to make a black forest cake, but in Colombia it’s a little difficult to find fresh cherries. I had to wait until Cherries were in season in the USA  to make it, and the wait was worth it because this cake is simply exquisite.

Something very characteristic of this recipe is the cherry liquor with which the sponges are soaked. However, I am not a big fan of its flavor, so I decided to omit it and prepare the chocolate sponge, cherry compote, whipped cream and use fresh cherries to decorate and cut a little bit of the sweetness of the other components.

 To make the chocolate cake I took a recipe from a book I have at home called “Desserts, all the classics, Plus Creative Variations. 400 Recipes” and the rest was pure inspiration.

 If you make this cake don’t hesitate to share your comments and photos!

EQUIPMENT

batidora - mixer

MIXER

espátula - spatula

SPATULAS

olla - saucepan

SAUCEPAN

tazas medidoras - measuring cups

MEASURING CUPS

molde - cake pan

6-INCH CAKE PANS

tazón - bowl

BOWLS

cuchillo - knife

KNIFE

tabla de picar cutting board

CUTTING BOARD

CHOCOLATE
CAKE Ingredients

mantequilla - butter

{MELTED BUTTER}

3 TBSP

harina - flour

{EGGS}

6

azúcar - sugar

{SUGAR}

1 CUP

vainilla - vanilla

{VANILLA}

½ TBSP

harina - flour

{MILK}

3 TBSP

harina - flour

{FLOUR}

¾ CUP

polvo de hornear - baking powder

{BAKING POWDER}

¾ TSP

cereales - cereals

{CORNSTARCH}

2 TBSP

chocolate

{COCOA}

6 TBSP

salpimienta - saltpepper

{SALT}

¼ TSP

CHOCOLATE CAKE Preparation

  1. Preheat the oven to 180C/350F.
  2. Grease and flour two 6-inch molds.
  3. Melt butter.
  4. Separate yolks from whites.
  5. Beat ½ cup of sugar with the yolks until pale and thick, then add butter, vanilla and milk. Mix and set aside.
  6. Sift all dry ingredients with a strainer.
  7. Fold the dry ingredients to the egg yolk and sugar mixture using a spatula.
  8. Separately, use a mixer to beat the egg whites with the rest of the sugar until you have a meringue.
  9. Gently combine the meringue into the other mixture with the help of a spatula.
  10. Pour the mixture into the molds and bake for approximately 30 minutes or until a knife is inserted and the mixture comes out clean.

CHERRY COMPOTE
Ingredients

frutas - fruits

{CHERRIES}

1 CUP HALVED SEEDLESS

sugar-azucar

{SUGAR}

¼ CUP 

eggs - huevos

{WATER}

2 TBSP 

cherry compote preparation

  1. Add all the ingredients to a saucepan and cook them over low heat until the cherries release their liquid.
  2. Turn the heat up to medium and cook for another 5 minutes, stirring occasionally to prevent the compote from burning. You’ll know it’s ready when it’s thick.

CHANTILLY 
Ingredients

crema de leche - heavycream

{COLD HEAVY CREAM}

1 CUP

azúcar - sugar

{SUGAR}

1 ½ TBSP

vainilla - vanilla

{VANILLA}

½ TBSP

CHANTILLY
PREPARATION

Beat all ingredients with your mixer until they form firm peaks. Be careful not to over whip it.

ASSEMBLY

INGREDIENTS

frutas - fruits

{CHERRIES}

6 CHERRIES CUT IN SMALL PIECES AND CHERRIES FOR DECORATION

chocolate

{CHOCOLATE}

SHREDDED

  1. Start by putting one of the chocolate cakes at your base. They should be at room temperature or cold.
  2. Add whipped cream with a spatula and spread it over the cake leaving 1 inch between the edge of the cake and the cream.
  3. Make a hole in the middle of the whipped cream to add the cherry compote and the chopped cherries.
  4. Place the other piece of cake on top.
  5. Add more whipped cream.
  6. Sprinkle chocolate on top.
  7. Decorate with cherries and that’s it, you have a cake to enjoy and share with the people you love!