Swiss Black Forest Cake,
For the chocolate cake
200 grams softened butter
¾ cup caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla essence
1 2/3 cup self raising flour
1/3 cup plain flour
¾ cup cocoa powder
1/2 teaspoon instant coffee powder
½ teaspoon bicarb soda
½ cup buttermilk
1/3 cup milk
To make the chocolate cake- preheat oven to 180 degrees c. grease a 23 cm cake tin and line the base and sides with baking paper. Sift together flours, cocoa, coffee and soda.
Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Add one egg at a time, beating thoroughly after each addition, add the vanilla essence and beat until well combined.
With a metal spoon fold in the sifted dry ingredients alternatively with the combined milk and buttermilk. Stir until the mixture is just combined and almost smooth.
Pour the cake mixture into the tin and smooth the surface. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake in the tin 20 minutes before turning out onto a wire rack to cool.
For the Kirsch Simple Syrup & Cherry Filling
1/2 cup (120 ml) water
1/3 cup (75g) granulated sugar
1/4 teaspoon strong cherry flavoring
1 cans cherry pie filling, (my cake i did not use the sugar syrup,,used only the cherry pie filling]
To make the syrup:
1. Bring the water and sugar to a simmer in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in the Kirschwasser (or flavoring). Set aside to cool to room temperature. Reserve the cherry pie filling for assembling
For the Whipped Cream
2 cups (480 ml) heavy cream
1 teaspoon vanilla extract
3/4 cup (85g) confectioners’ sugar
To make the whipped cream:;;;;;;
Whip the heavy cream with the vanilla in a large mixing bowl until it begins to thicken and add the confectioners’ sugar, beat the cream until it forms medium peaks.
For the Garnish
Cherries,
Chocolate curls or shavings
Making Chocolate Curls;;;
Melt chocolate - Double boiler. or micro..Pour it onto the table top, best if it is a marble top.Work quickly, use a frosting bended knife to spread thinly on the surface.
Let it set (it wouldn't take long), but make sure it doesn't set firmly. (If you're unsure, whether it is ready, test a small area first)
Use a knife, angled at 40 degrees and comb towards you. Apply even pressure, the chocolate curls will form naturally. (if it keeps breaking and doesn't curl naturally; you've waited a little too long for it to set or your chocolate isn't spread thinly enough for it to curl naturally.Keep in the fridge until it is ready to use.
To assemble the cake:
1. If you’ve baked a cake, cut the cooled cake into six 4 x 8-inch or six 6-inch (15cm) rounds, as desired.
2. Brush the tops of the layers with simple syrup. Each layer will need 1/2 cup (120 ml) of syrup, 1/4 cup each for top and bottom. Choose one layer to be the bottom of the cake, and place it, soaked-side down, on a serving plate whose edges are covered with wax paper or parchment paper to keep it clean. Soak the other side of the layer with another 1/4 cup (60 ml) of syrup, and place it in the freezer for 30 to 45 minutes.
3. After the layer has firmed up in the freezer, spread 2/3 cup (about 240g) pie filling over it. Place the next layer, soaked side down, on top of the filling. Brush the top of this layer with syrup, and return the cake to the freezer once more for 30 to 45 minutes, until firm to the touch.
4. If your cake is to have 3 layers, use another 2/3 cup (240g) of filling on the top, place the last layer over the filling, soaked side down, and brush the top with another 1/4 cup (60 ml) of syrup. If you’re building a 2-layer cake, place the second layer on top of the filling, soaked side down, brush the top with simple syrup, and freeze the cake for another 30 minutes.
To frost the cake:
1. Cover the top and sides with Whipped Cream. Pipe rosettes of whipped cream around the top edge of the cake. Place a cherry on top of each rosette, and fill the area in between with chocolate shavings
—For the chocolate cake
200 grams softened butter
¾ cup caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla essence
1 2/3 cup self raising flour
1/3 cup plain flour
¾ cup cocoa powder
1/2 teaspoon instant coffee powder
½ teaspoon bicarb soda
½ cup buttermilk
1/3 cup milk
To make the chocolate cake- preheat oven to 180 degrees c. grease a 23 cm cake tin and line the base and sides with baking paper. Sift together flours, cocoa, coffee and soda.
Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Add one egg at a time, beating thoroughly after each addition, add the vanilla essence and beat until well combined.
With a metal spoon fold in the sifted dry ingredients alternatively with the combined milk and buttermilk. Stir until the mixture is just combined and almost smooth.
Pour the cake mixture into the tin and smooth the surface. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake in the tin 20 minutes before turning out onto a wire rack to cool.
For the Kirsch Simple Syrup & Cherry Filling
1/2 cup (120 ml) water
1/3 cup (75g) granulated sugar
1/4 teaspoon strong cherry flavoring
1 cans cherry pie filling, (my cake i did not use the sugar syrup,,used only the cherry pie filling]
To make the syrup:
1. Bring the water and sugar to a simmer in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in the Kirschwasser (or flavoring). Set aside to cool to room temperature. Reserve the cherry pie filling for assembling
For the Whipped Cream
2 cups (480 ml) heavy cream
1 teaspoon vanilla extract
3/4 cup (85g) confectioners’ sugar
To make the whipped cream:;;;;;;
Whip the heavy cream with the vanilla in a large mixing bowl until it begins to thicken and add the confectioners’ sugar, beat the cream until it forms medium peaks.
For the Garnish
Cherries,
Chocolate curls or shavings
Making Chocolate Curls;;;
Melt chocolate - Double boiler. or micro..Pour it onto the table top, best if it is a marble top.Work quickly, use a frosting bended knife to spread thinly on the surface.
Let it set (it wouldn't take long), but make sure it doesn't set firmly. (If you're unsure, whether it is ready, test a small area first)
Use a knife, angled at 40 degrees and comb towards you. Apply even pressure, the chocolate curls will form naturally. (if it keeps breaking and doesn't curl naturally; you've waited a little too long for it to set or your chocolate isn't spread thinly enough for it to curl naturally.Keep in the fridge until it is ready to use.
To assemble the cake:
1. If you’ve baked a cake, cut the cooled cake into six 4 x 8-inch or six 6-inch (15cm) rounds, as desired.
2. Brush the tops of the layers with simple syrup. Each layer will need 1/2 cup (120 ml) of syrup, 1/4 cup each for top and bottom. Choose one layer to be the bottom of the cake, and place it, soaked-side down, on a serving plate whose edges are covered with wax paper or parchment paper to keep it clean. Soak the other side of the layer with another 1/4 cup (60 ml) of syrup, and place it in the freezer for 30 to 45 minutes.
3. After the layer has firmed up in the freezer, spread 2/3 cup (about 240g) pie filling over it. Place the next layer, soaked side down, on top of the filling. Brush the top of this layer with syrup, and return the cake to the freezer once more for 30 to 45 minutes, until firm to the touch.
4. If your cake is to have 3 layers, use another 2/3 cup (240g) of filling on the top, place the last layer over the filling, soaked side down, and brush the top with another 1/4 cup (60 ml) of syrup. If you’re building a 2-layer cake, place the second layer on top of the filling, soaked side down, brush the top with simple syrup, and freeze the cake for another 30 minutes.
To frost the cake:
1. Cover the top and sides with Whipped Cream. Pipe rosettes of whipped cream around the top edge of the cake. Place a cherry on top of each rosette, and fill the area in between with chocolate shavings
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