Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I currently have a little time, I was browsing on the internet the other day. Trying to get fresh, exciting ideas, inspiring dishes that I have never tested before, to treat my loved ones with. Searching for quite some time yet could not come across too many interesting things. Right before I wanted to give up on it, I came upon this tempting and easy treat by chance at Suncakemom. The dessert seemed so mouth-watering on its image, it required urgent actions.
It had been not difficult to imagine how it’s made, its taste and just how much my hubby is going to enjoy it. Actually, it is rather simple to impress the man when it comes to puddings. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the site and used the detailed instuctions that had been accompanied by nice photos of the task. It just makes life faster and easier. I can imagine that it is a bit of a hassle to take pics down the middle of baking in the kitchen as you may usually have gross hands thus i seriously appreciate the effort and time she devote to build this post .
With that said I’m inspired presenting my very own recipes in a similar fashion. Many thanks the idea.
I was fine tuning the main mixture to make it for the taste of my loved ones. I’ve got to tell you that it was a terrific success. They loved the flavour, the overall look and loved having a delicacy such as this in the midst of a lively workweek. They quite simply asked for more, more and more. Thus the next occasion I’m not going to make the same mistake. I’m going to twin the quantity to get them happy.
This Black Forest Cake post was made possible by SunCakeMom
Base:
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
Filling:
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Assembly:
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.