Wednesday, December 1, 2010
Black Forest Cake
This Black Forest Cake was to mark my beloved’s 30th birthday. I promised him I would make him an enormous B.F Cake after seeing Gary’s version on Mastercheft many months ago, and boy did I deliver!
I myself am not usually a fan of B.F Cake, I think it has something to do with the chunks of cherries littered throughout the cake (reminds me of the fruit “bits” in yoghurt and jam – yucky!)
I headed over to the Masterchef website, printed a copy of the recipe and keenly started making the chocolate sponge, only for it to turn out disastrously. It was flat, dense and found a new home in my bin. Disheartened, I scoured the internet for another chocolate cake recipe to try. 12 eggs later, my second cake turns out to be just as crappy as the first. In a final bid for the perfect chocolate cake, I turned to a friend who said she had a recipe that worked – bingo!
Due to time constraints, I decided not to include Gary’s mousse layer, but still adapted the cherry compote and ganache topping. I also opted for a more traditional cream filling as opposed to mascarpone.
So as it turns out, there isn’t much of the original Masterchef recipe in my version, but it was delicious and absolutely fabulous.
Happy Birthday Babe!
Black Forest Cake
1 tbsp dry instant coffee
1 1/2 cups hot water
200g dark chocolate, chopped
2 cups castor sugar
1 1/2 cups self raising flour
1 cup plain flour
1/4 cup cocoa powder
2 teaspoons vanilla essence
600ml Thickened Cream, beaten until firm peaks form
Fresh Cherries (I used 12)
Grease a deep 23cm round cake pan, line base and sides with baking paper and grease well.
Melt butter in saucepan, stir in combined coffee and hot water, then chocolate and sugar; stir until smooth.
Transfer to large bowl and cool until warm. Beat the cooled mixture on low speed with electric mixer, gradually beating in sifted flours and cocoa powder in three lots.
Beat in eggs one at a time, then essence. Pour into prepared pan.
Bake in slow oven (150 degrees celsius) for about 1 3/4 hours. Stand 5 minutes to cool before turning out on to wire rack to cool completely.
1/3 cup caster sugar
600g canned, frozen or pitted fresh cherries
1 tbs brandy
Add the sugar to a non-stick saucepan and place over medium heat. Once the sugar begins to dissolve add the cherries and cook until they start to release their juices. Add the brandy and cook for about 10 minutes or until the liquid has reduced and thickened.
Note: I used canned cherries as fresh cherries are still quite expensive and not very tasty yet. I included about 1 ½ cup of the juice and thickened it with about a tablespoon of cornflour (mixed with a little water to make a paste)
Dark Chocolate Ganache
200g chopped dark chocolate
Place the chopped chocolate in a small bowl. Gently warm the cream in a pan until it bubbles around the edges. Pour over the chopped chocolate and stir until melted and blended. Allow to cool until thick but still pouring consistency.
To assemble the cake
Split the cake into 3 even layers (I did 4 as I split the cake mixture into 2 tins when baking); place one layer on to serving plate. Spread with a layer of cream and some of the cherry compote and carefully place a second layer on top. Repeat the layering process (you will have 1 spare slice of cake for the top). If you managed to cut your cake into fourths, make sure to leave enough cream & compote for a third layer.
Place the remaining top layer of the cake on a wire rack sitting over baking paper. Evenly pour the ganache over the cake, ensuring it is completely coated. When the ganache has set, place on top of the layered cake. Decorate with the chocolate curls/shavings and fresh cherries