Hi everyone! Today I’ll show you how to make a classic of the French pastry, the Black Forest. Whenever there is a birthday party, this is always the cake I choose to make, it’s so delicious, super easy to make, and everyone loves it! It’s made up of 3 layers of cocoa genoise (a type of sponge cake), filled with whipped cream, and decorated with chocolate sprinkles. You can also add cherries, but since I’m not a big fan, I didn’t put any in my cake.
For a 38x26cm cake:
- 12 eggs
- 360g of sugar
- 266g of flour
- 94g of unsweetened cocoa powder
- 100mL of water
- 100g of sugar
- 2 tsp of vanilla extract
- 1L of full liquid cream
- 100g of icing sugar
- 300g of dark chocolate sprinkles
Let’s begin with the genoise:
1. In a bowl, add the eggs and the sugar.
2. Whip at medium speed for 10min until the mixture has tripled in size. When you lift the dough, it should form a nice fluid ribbon.
3. Add the sifted flour and cocoa in three times, and gently incorporate it by lifting the dough from the inside to the outside using a silicone spatula. Make sure that there are no big chunks left (if there are still some little chunks it’s okay, it’ll disappear in the oven)
4. When everything is well combined, pour the mixture into your mold or spread it between three baking trays of the good size covered with parchment paper (it’s even better if you use silicone baking tray).
5. Cook the cake for 20 minutes in a 180°C (fan-assisted) oven, but be careful, if you used baking trays, it will need less cooking time (10-15min). It’s not easy to see, but the top of the cake should have a golden color.
6. Wait until it has cooled down before unmolding it.
You can make the genoise a day ahead, just wrap it with cling film or aluminum.
Now for the syrup:
1. Bring to boil the water with the sugar and the vanilla extract.
2. Keep aside until use.
Last preparation, the whipped cream:
1. In a very cold bowl, pour the cold cream. Whip it by gradually increasing the speed. When the cream begins to thicken, add the icing sugar and whip at high speed. The cream must be firm enough to stick to the whisk, not more.
Let’s assemble everything!
1. If you used a mold, divide your genoise into three equal parts.
2. On your serving dish, place one layer of genoise and soak it with syrup.
3. Spread a layer of whipped cream.
4. Cover with a second layer of genoise, soak it, and cover with whipped cream.
5. Finish by adding the third layer of genoise, soak it, and cover the top and the edges with whipped cream. Keep some cream in a pastry bag for the decoration.
6. Generously cover the cake with chocolate sprinkles. You can buy them at a supermarket or grate a chocolate bar (as I did).
7. Decorate the borders with dots of cream and sprinkle with icing sugar.
Your Black Forest is ready! Enjoy!
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