Cookbook:Black Forest Cake
| Black Forest Cake | |
|---|---|
 | |
| Category | Cake recipes |
| Servings | 8 slices |
| Time | 3 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | German Cuisine
Black Forest Cake, sometimes called by the French gateau, gateaux or gâteau (meaning "cake"), is a chocolate cake with a strong cherry element. The recipe originates from Germany, where it is called Schwarzwälder Kirschtorte.
Ingredients
editCake
edit- 4 oz (100 g) butter
- 8 oz (225 g) brown sugar
- 4 oz (100 g) plain chocolate
- 7 oz (200 g) self-raising flour
- ¼ teaspoon ground cinnamon
- ¼ pint sour cream
- 3 tablespoons strong cold black coffee
- 2 eggs
- 1 pinch of salt
Pastry base
edit- 4 oz (100 g) cream flour
- 1 pinch of salt
- 2 oz (50 g) icing sugar
- 2 oz (50 g) Irish butter
- 1 egg yolk
- a few drops of vanilla essence
Misc.
editProcedure
editCake
edit- Cream the butter and sugar together well.
- Melt the chocolate and beat into the creamed mixture, then beat in the eggs.
- Sift flour, salt and cinnamon together.
- Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
- Pour the mixture into a lined and greased 9-inch round, deep cake tin, and bake for 1 hour and 25 minutes.
- Set to cool on a wire rack.
Pastry base
edit- Mix all the ingredients together in a bowl and bind until the mixture stiffens.
- Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the cake tin.
- Lay out on baking sheet and bake for 20–25 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
Assembly
edit- Whip cream until it holds its shape.
- Put some whipped cream into pastry piping bag with a star tip attached, and reserve this for the decoration.
- Slice the cake horizontally into 3 equal-sized layers.
- Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
- Put pastry on serving plate and spread the pastry with black cherry jam.
- Soak the cakes with brandy or cherry juice.
- Put one layer of cake on top of coated pastry.
- Spread a layer of cream on the cake, and top with half the stoned cherries.
- Add the second layer of cake, then another layer of cream and cherries.
- Top with the final layer of the cake.
- Cover the entire cake with the remaining cream, and press on the grated chocolate.
- Decorate the top with piped rosettes of cream and the reserved whole black cherries.
Notes, tips and variations
edit- Using 3 identical cake pans instead of 1 large one is acceptable.
- Margarine, vegetable oil or regular butter will substitute for Irish butter.
- In some countries (e.g. Austria and Australia) the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.
- Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).