Black Forest Cake
Serves
10
Total Time
2hrs
Calories
657
Our take on a classic Black Forest cake has dark chocolate layers, mascarpone whipped cream filling and morello cherries, topped with a smooth dark chocolate ganache.
- Egg
6 (about 300 g)
- Granulated sugar
220 g (about 1 cups)
- Plain flour
75 g (about ½ cup)
- Cocoa powder
¼ cup (about 22 g)
- Dark chocolate
375 g (about 2 ¼ cups)chopped
- Kirsch
2 tablespoons (about 28 g)
- Heavy cream
150 g (about ½ cup)cold
- Mascarpone cheese
200 g (about ¾ cup)
- Vanilla bean pod
1 (about 3 g)seeds of
- Dark chocolate
50 g (about ¼ cup)finely chopped
- Tinned morello cherries
550 g (about 3 ½ cups)
- Heavy cream
160 g (about ¾ cup)
- Cherries
as needed
INGREDIENTS
- 1. Prepare 2 clean round pans
- 2. Pre-heat oven - 175°C
- 3. Add egg to a clean large mixing bowl
- 4. Whisk until frothy
- 5. Add granulated sugar to the batter
- 6. Whisk until thick
- 7. Add plain flour and cocoa powder to the batter
- 8. Fold together until blended
- 9. Add dark chocolate to a clean medium glass bowl
- 10. Melt until smooth
- 11. Fold chocolate mixture into batter
- 12. Transfer batter to 2 round pans
- 13. Bake until skewer tests clean - 20 min, 175°C
- 14. Let cool - 5 min
- 15. Turn out onto cooling rack
- 16. Drizzle with kirsch
- 17. Add heavy cream to a clean large mixing bowl
- 18. Whisk until soft peaks form
- 19. Add mascarpone cheese, vanilla bean pod and dark chocolate to the cream
- 20. Mix until combined
- 21. Add tinned morello cherries to a clean small bowl
- 22. Spread cream with 2 cake
- 23. Add fruit to 2 cake
- 24. Assemble
- 25. Add dark chocolate to a clean medium glass bowl
- 26. Add heavy cream to a clean saucepan
- 27. Heat
- 28. Pour cream into glaze
- 29. Whisk together until smooth
- 30. Spread glaze with 2 cake
- 31. Garnish with cherries
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
