Black forest cake
(This cake hails from SWABIA in Germany’s Black Forest region)
| Chocolate chiffon cake | |
| 450ml | cake flour |
| 50ml | cacao |
| 15ml | baking powder |
| 2.5ml | salt |
| 5ea | eggs |
| 300ml | sugar |
| 125ml | cooking oil |
| 180ml | water |
Method:
- Add sugar gradually to the eggs in a food mixer with the balloon attachment and beat till light and foamy
- Sift the dry ingredients over the egg mixture. Lightly fold the flour into the mixture with a spoon.
- Combine the oil and water and fold into the flour-egg mixture.
- Pour into two 22cm prepared cake tins (line the bottom of the cake tins with baking paper) and bake at 170°C for 30 minutes. Cool down the cake and cut each ‘disc’ into two to make four layers for Black Forest cake.
| Filling: | |
| 2x410g | black cherries in syrup, pitted |
| 125ml | sugar |
| 1/2ea(half) | cinnamon stick |
| 15ml | maizena |
| 750ml | cream |
| 25ml | Kirch (any cherry liqueur) |
Method:
- Drain the cherries, reserving the juice. Bring 250ml of the juice to a boil with half of the sugar and the cinnamon stick. Remove the cinnamon stick and mix the maizena with a little cold water to make a paste – add to the boiling juice and cook until thick. Set aside some cherries for decoration and add the remainder of the cherries to the thickened juice. Bring to the boil again and remove from the heat. Allow to cool.
- Whip the cream with the remainder of the sugar. Sprinkle the first layer of cake with some cherry juice (the remainder of the cherry juice mixed with 25ml Kirch) then spread with a layer of cream. Pipe rings of whipped cream on top of the cream layer and fill the gaps with the thickened cooked cherry mixture – place the second layer of cake on top and, press down, then moisten with Kirch-cherry juice….repeat with the rest of the cream, cherry filling and cake in the same manner. End with cream and cherries…and chocolate curls!
