Hi everyone! Here’s a new version of the Black Forest, a cake that I love doing for birthday parties. But for this one I wanted to change the design and do something a bit more original. So, I’ve decided to make the outside using slices of Swiss Roll Cake. In the inside there are two layers of cocoa sponge cake, some chantilly cream and some fresh strawberries. I love adding strawberries into my black forest because it is such a good combo, but you can add cherries for a more traditional recipe (or only cream which is also very yummy ^^)
For a 20cm Black Forest:
Swiss Roll Cake:
- 5 eggs
- 20g of flour
- 25g of corn starch
- 20g of cocoa powder
- 35g of butter
- 85g of granulated sugar
Sponge cake:
- 3 eggs
- 90g of sugar
- 66g of flour
- 24g of cocoa powder
Chantilly: (for the inside and the outside)
- 350g of full liquid cream
- 35g of icing sugar
Filling:
- 250g of strawberries
Syrup:
- 50g of water
- 50g of sugar
- 1 tsp of vanilla extract
Let’s get started!
We’ll begin with the swiss roll cake:
1. Separate the eggs. Whip the egg whites by adding half of the sugar (42,5g) in 3 times. You can increase the speed each time you add some sugar.
2. Beat the egg yolks with the other half of sugar (42,5g) until it whitens.
3. Pour the egg yolks over the egg whites and gently incorporate it using a spatula.
4. Fold in the sifted flour, cocoa powder and corn starch.
5. Finish by adding the melted and lukewarm butter. Make sure to scrap the bottom of the bowl so everything is perfectly incorporated.
6. Pour the mixture over a ~38x31cm baking tray. Preheat the oven to 190°C fan-assisted and cook for 8-9min, the borders must be slightly golden.
7. Transfer it onto your work surface to stop the cooking. Unmold when it has cooled down a bit. You can roll it (lengthwise) while we make the cream.
For the cream:
1. In a cold bowl, place the cold cream and whip by increasing the speed gradually. When the cream starts to thicken, add the icing sugar and whip at high speed. The cream must be firm enough to stick to the whisk.
2. Take your swiss roll cake and cut it in half (lengthwise). Each half will give you a coil.
3. Spread a thin layer of cream over each half and roll it tightly. Refrigerate until the assembly time.
4. Place the rest of the cream in the fridge while we make the sponge cake.
For the sponge cake:
1. Whip the eggs with the sugar for ~10min at high speed until it thickens and triples in size. When you lift the batter, it should form a nice and thick ribbon.
2. Fold in the sifted flour and cocoa powder. Gently mix using a spatula from the inside to the outside. Make sure to scrap the bottom of the bowl to make sure there is no flour left.
3. Pour the mixture into a 19cm mold and cook in a 180°C (fan-assisted) preheated oven for ~20min. The knife should come out dry from the center of the cake.
Meanwhile, let’s make the syrup:
1. Bring to boil the water with the sugar and the vanilla extract.
2. Keep aside until use.
It’s time to assemble!
1. Take the swiss roll cake out of the fridge and cut thin slices (~6-7mm thick).
2. Wrap the bottom of a 20cm mold with cling film and place on the edges a strip of rhodoid sheet (or plastic sheet).
3. Unmold the cold sponge cake and divide it in half.
4. On the bottom of the mold, place some slices of swiss roll cake and also align one row on the edges.
5. Cover with a generous layer of whipped cream and add some strawberries cut into small cubes.
6. Place one layer of cocoa sponge cake and soak it with the syrup.
7. Align another row of swiss roll cake and then cover with a layer of cream and the strawberries.
8. Finish up by placing the second layer of sponge cake and soak it with syrup.
9. Refrigerate the cake for about 4h to make sure it holds perfectly.
10. Then, unmold it on your serving dish and decorate with some chocolate sprinkles and strawberries!
Your delicious Black Forest 2.0 is ready to be served! Enjoy!
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.
