Never had real Black Forest Cake?!

Black forest cakes are super popular. Almost every cake shop sells black forest cakes! I remember going to the black forest in Germany and seeing their tall black forest cake! I was super eager to try out the original cake. I remember ny friend n I sitting at the cafe at Black Forest and not wanting to order the Black Forest cake because we wanted to wait till we were at Black Forest to order it! Biggest regret in Germany! Every time i bake a Black Forest cake i always think back of that epic moment!

However, just last month my friend went to Germany and revisited the Black Forest. She said the cake sucked. Phew~

Today I decorated many cakes, including the black forest cakes. There's lots of versions of it like instead of whipping cream, you can use choc mousse or add chopped maraschino cherries to the cream. But I'm Gona share the 1st version I learnt.

Black Forest Cake Recipe

Chocolate Sponge
4 no'.s Eggs
120 gm. Sugar
90 gm Cake flour
3 gm. Baking Powder
30 gm. Cocoa Powder
15 gm. Melted Butter

Method of Preparation
1. Beat eggs and sugar till light and fluffy.
2. Fold sifted flour and baking powder. Pour in half of e flour 1st. Do not take too long to fold the flour as the egg mixture will deflate.
3. Fold in melted butter.
4. Pour in an 8 inch cake tin and back for 25-30 minutes at 180c

Cream
200 gm Whipping Cream
200 gm. Topping Cream

1. Beat the topping cream till stiff peak then add the whipping cream.

Kirsch syrup
100 gm Water
70 gm Sugar
100 gm Dark cherry syrup
30 gm Kirsch liqueur (optional)

1. Boil water the add in sugar. Stir till sugar is completely melted
2. When sugar syrup is cool, add on dark cherry syrup and kirsch.

Assembly

1. Slice chocolate sponge to 3 layers. You may want to cut off the top crust.
2. Brush the Kirsch syrup on the sponge.
3. Pipe cream on top the 1st layer of sponge. Put dark cherries on the cream. Be generous with the dark cherries!
4. Spread a thin layer of cream to cover the cherries.
5. Put the 2nd layer of sponge on top and brush with syrup.
6. Pipe cream on top.
7. Put the last layer of sponge and coat the cake with cream.
8. Refrigerate the cake for at least an hour before decorating.