Black Forest Cake

Black Forest gateau/Black Forest cake, layers of chocolate cake with whipped cream and cherry filling in between and topped with again whipped cream is a luscious dessert to celebrate any occasion. Traditionally cherry flavor bandy "Kirsch" is used. But it can be simply left out because kids would eat that cake. I have been planning to make this cake for a while. But it was not just happening due to my everyday busy schedule. Now we are having wonderful summer break. My little one is very excited to cook and bake with me. Finally we just made it for Father's Day! 


This is a very simple recipe. For the first time whipped cream didn't melt while icing the cake. With the help of little gelatin whipped cream stabilized nicely. So layering cake with whipped cream was easy job to do. But I forgot to place poached cherries over the cream between layers. I didn't have any choice other than garnishing poached cherries onto top of cake and it turned out a gorgeously delicious cake. 

                               
Ingredients:

For the cake batter~
2 cups all purpose flour( using 8 oz. dry measuring cup) plus more for coating the pans
1 1/2 cups light brown sugar
1/2 cup unsweetened cocoa powder
2 tsp. pure vanilla extract
2 tsp.baking powder
1/8 tsp.baking soda
1/8 tsp.salt
4 small eggs reserving 2 egg whites
1 4oz. stick butter
1 cup 2% milk( 8 oz. liquid measuring cup)

For the cherry syrup~
1 1/2 cups pitted fresh cheery
1/4 cup light brown sugar
8-10 whole cherries for garnishing 

For the whipping cream~
3 cups chilled heavy whipping cream
1/4 cup sugar
1 tsp.corn starch
2 1/2 tsp gelatin
2 1/2 tsp warm water 

Chocolates peels~
4-6 oz. dark chocolate bar(70% cocoa) 

Whole cherries to garnish~
8-10 cherries with the stem attached

Equipments~
1 large mixing bowl
1 small bowl
1 medium saucepan
Hand mixer or stand mixer
Rubber spatula
2 cake pans 
Parchment paper
Cooling rack
Potato peeler
Cake stand or serving platter

Method:
Whipping the heavy cream~

First, I whipped the cream before I made the cake batter. Heavy cream must be very very cold. Chill the mixing bowl for 15 minutes or more. Now prepare gelatin. In a small mixing bowl add warm water and pour gelatin. Mix well and set aside. Gelatin will be solid in few moments. Add heavy cream in the mixing bowl and start whipping. Gradually add sugar. Whip till medium peaks and melt gelatin in the microwave for about 10-15 seconds, continue whipping and add melted gelatin quickly. Never add solid gelatin. Keep whipping until stiff peaks form. Scrapes the sides with a rubber spatula and refrigerate immediately. 

Poach the cherries~
To poach cherries, place pitted fresh cherries and sugar in a heavy bottom medium sauce pan and bring to simmer for five minutes. Strain, cool and refrigerate reserving the syrup till cake is assembled.

Prepare the cake batter and bake~
Preheat oven to 350 degrees Fahrenheit and arrange a rack in the 2nd position from the bottom. Cover the bottoms with parchment paper of two 9 inch round pans. Lightly grease and flour pans and tap out any excess flour. Sift flour, cocoa powder, salt, baking powder and baking soda together. Place butter and sugar in a clean bowl and beat on medium speed until light and fluffy. Add eggs, one egg at a time. Scrape the side of the bowl. Continue beating and add milk and vanilla. Now add flour mixture slowly until well combined. Do not over mix. Whip up egg whites and gently fold in the mixture. Pour batter evenly into greased pans and smooth the top. Tap the pans on the counter few times to break the air bubbles. Bake for 20-25 minutes. Rotate pans half way through baking process. Insert a tooth pick in the center of the cake comes out clean and it springs back when you touch the cake. Remove pans from the oven and cool on a wire rack for 10 minutes. Gently run a knife around the sides of the cakes to loosen and invert onto a wire rack to cool completely. 

Peel the chocolates~ 
Run a potato peeler from the flat side of a bar of chocolate. Keep it aside.

Assemble the cakes~
Using a long serrated knife or a cake leveler, cut each cake horizontally into two layers once cakes are cool. Place on layer cake, cut side up on a decorative plate or cake stand. Brush cherry syrup first and then spread 2/3cup whipped cream. Repeat the same process with two more cake layers. Top the fourth cake layer and brush with cherry syrup. Now frost outside of cake all around with remaining whipped cream. Fill a pastry bag with star or rosette decorator tip. Pipe all around the bottom and top of the cake. Spoon poached cherry top of cake. Press chocolate peels into the sides of cake. Place cherries on top of rosettes or stars. Refrigerate for at least 6-7 hours. Let cake sit at room temperature for 20 minutes before serving. Serve this cake for birthday or any holiday. This is truly an impressive cake!