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Black Forest Cake

Black Forest Cake



Yield: Serves 12

Ingredients
CHOCOLATE SPONGE CAKE

  • 2- 8" round chocolate sponge cakes (1 recipe)

CHERRY FILLING

  • 4 cups (625g | 22oz) frozen dark sweet cherries (make sure they're pitted!)
  • 1 cup (200g | 7.1oz) granulated sugar
  • 2 tbsp butter
  • 1/4 cup (60ml) Kirsch or maraschino liqueur
  • 1/4 cup tapioca starch (do NOT sub corn starch)
  • 2 tbsp water
  • 1 tbsp lemon juice

KIRSH SIMPLE SYRUP

  • 1 cup (200g | 7.1oz) granulated sugar
  • 3/4 cup (180ml) Kirsch or maraschino liqueur
  • 1/2 cup (120ml) water

WHIPPED CREAM

  • 4 cups (960ml) heavy cream
  • 1/2 cup (60g | 2.1oz) powdered sugar

ASSEMBLY

  • 200g (7oz) dark chocolate shavings (from large chocolate block)
  • 12 maraschino cherries with stems, patted dry


Instructions
CHOCOLATE SPONGE CAKE

  1. Start by making the chocolate sponge cakes and let them cool completely.

CHERRY FILLING

  1. While the cakes are cooling, combine the frozen cherries, sugar and Kirsch in a small saucepan and bring to boil over medium heat. Simmer for about 5 minutes, then dilute the tapioca starch with the water and lemon juice. Pour that into the simmering cherries, mixing continuously with a large spoon until fully incorporated. Bring the cherry filling to a boil and continue boiling it for one full minute, stirring constantly, to allow the starch to reach its full thickening power. Stir in butter and transfer to a bowl. Let the mixture cool completely before you use it; transfer to the fridge if you have to.

KIRSCH SIMPLE SYRUP

  1. Combine the sugar, Kirsch (or maraschino liqueur) and water in a small saucepan; bring to a boil over medium heat and keep boiling for one full minute, or until the sugar is completely dissolved and the syrup has a slightly viscous consistency. Don't let your syrup get overly thick, else your cake won't be able to absorb it well. Remove from heat and reserve.

WHIPPED CREAM

  1. Combine the heavy cream and powdered sugar in the bowl of your stand mixer and whip until firm. Store in the refrigerator until ready to use.

ASSEMBLY

  1. Slightly soften your big block of chocolate in the microwave, no longer than 10 to 15 seconds at a time, until it's soft enough to form nice shavings when you scrape its surface with a sturdy round cookie cutter.
  2. To make those shavings, hold the cookie cutter at a slight angle and pull it towards you, scratching the surface of the chocolate bar as you go, as if you were trying to peel it off.
  3. Alternately, if you didn't have a big block of chocolate, you could get similar results with a vegetable peeler. Use it to "peel" the sides of a thick chocolate bar. Make about 200g (7oz) worth of chocolate shavings and then place them in the refrigerator until ready to use. (see post for more tips)
  4. If you haven't sliced your sponge cakes in half yet, do it now.
  5. Grab one cake layer and place it cut side up on a cake board or plate. Brush 1/4 of the Kirsch syrup all over the surface of the cake, paying special attention to the edges. Spoon about one third of the chilled cherry filling over that cake and spread it not quite all the way to the edge. You want to leave about half an inch all around. Top with a thin layer of the whipped cream.
  6. Repeat this same process with 2 more layers and top with the 4th and final layer. (Try and save your best and flattest layer for the top). Brush that top layer with the last of the Kirsch syrup and then cover the entire cake with whipped cream, making certain that you fill the cracks between the layers as you go. The use of a cake turntable makes this task much easier!
  7. Cover the side of the cake with chocolate shavings and mound some on top too, leaving about 2 inches around the edge to allow for piping the rosettes.
  8. Equip a pastry bag with a large French star tip (Ateco 868) and fill it with the rest of the whipped cream. Pipe 12 large rosettes around the cake and then top each rosette with a maraschino cherry.
  9. You could serve your cake immediately, but it would greatly benefit from a little rest, in order for all those delicious flavors to meld. Ideally, send it to the fridge for at least 4 hours, or up to overnight. Do, however, take it out of the fridge at least 2 hours prior to serving.
  10. This cake will keep for about 5 days in the refrigerator.


source :http://eviltwin.kitchen