Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I currently have some time, I was browsing on the internet yesterday. Attempting to find fresh, exciting ideas, inspiring recipes that We have never tried before, to astonish my family with. Hunting for a long time unfortunately could not discover too many interesting stuff. Just before I wanted to give up on it, I stumbled on this fabulous and simple dessert by chance. It seemed so delightful on its snapshot, that called for rapid actions.
It absolutely was simple enough to imagine just how it’s created, its taste and how much my hubby might enjoy it. Actually, it is very easy to keep happy the guy when it comes to puddings. Anyway, I visited the site: Suncakemom and simply followed the precise instuctions that were combined with superb snap shots of the method. It just makes life less difficult. I can suppose it is a slight hassle to take photos down the middle of cooking in the kitchen as you normally have gross hands so I really appreciate the commitment she put in to make this blogpost .
That being said I am encouraged to present my own formulas in a similar fashion. Many thanks for the idea.
I had been fine tuning the original recipe to make it for the taste of my family. I must tell you that it was an incredible outcome. They loved the taste, the thickness and loved getting a sweet like this in the middle of a lively week. They ultimately requested lots more, more and more. So the next occasion I am not going to make the same miscalculation. I’m going to double the volume to make them pleased.
The origanal Black Forest Cake Recipe is from SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.