Friday, April 2, 2010

Black Forest Cake




This black forest cakes was baked as a birthday gift for my bro's girlfriend E. She is one of the favourite person that dear daughter very close to and E dotes her a lot as well.


I do not have any headache on what cake to bake for her as I know she likes black forest cake. My concerned was the frosting and decoration of the cake cos this is my weakest link :P. But I believed she will definately appreciate my effort even the cake is not perfect and as beautiful as the store bought.


Overall, I am quite satisfied with the outlook of the cake although is not perfectly done but I do feel that my pipping and frosting skill have improved slightly. Well, practise make perfect, so how long more that I need to practise to meet the perfect.... :P



For the chocolate sponge cake, I used my favourite recipe that so far success rate is 100%.




Ingredients: (yield 6" cake 5 cupcakes)
For Chocolate Sponge Cake
5 small eggs
100g caster sugar
2 tbsp glucose
1g salt
32g oil
21g cocoa powder
106g plain flour
1g baking soda
21g milk

Method:
1. Put the pot on the fire, pour in the oil immediately to heat up and off the fire when the oil start to warm.
2. Add in the cocoa powder and stir well to dissolve the cocoa powder with oil and set aside.
3. Mix eggs, sugar, salt in the mixing bowl and whisk in high speed till thick and creamy, increase the volume unitl the color turn pale.
4. Add in glucose and whisk in medium speed until ribbon stage.
5. Mix in the sifted flour and baking soda, whisk in low speed for 3 circles to let the flour mix into the egg mixture. Then turn to medium speed and whisk for about 20 circles (about 20 seconds) to mix well.
6. Fold 1/3 to 1/2 of the batter into cocoa mixture and mix well. Pour the mixture back to the remaining batter, add in milk to mix well.
7. Pour the batter in the cake tin till 60-70% full.
8. Bang the cake tin on the table lightly to reduce some air.
9. Bake at lower heat 160 degree upper heat 180 degree for 35 mins.
10. Once done, remove from oven and turn the cake tin upside down on wire rack for it to cool down.
11. When the cake is cool, press round the top side of the cake and push up the bottom plate to remove the cake.
12. Press round the bottom of the cake to remove the cake from the bottom plate.

For Filling and Frosting :
260g whipping cream
1 can dark pitted cherries
60g shaved chocolate

1. Whip the whipping cream till stiff.

To Assemble :
1. Slice the cooled cake into 3 layers.
2. Place one layer on the turntable/cake board and brush with some cherry syrup.
3. Spread whipped cream and scatter pitted cherries over it.
4. Place the second layer and spread the whipped cream and scatter the pitted cherries.
5. Set the third layer of sponge on top of it and spread top and sides of cake with remaining cream.
6. With fingers, gently press chocolate shavings into cream on sides of cake.
7. Decorate with whipped cream rosettes and garnish the pitted cherries (drain the cherries till dry with kitchen tower).
8. Finally sprinkle some chocolate shavings on the top and chill for 2-3 hours before serving.

16 comments:

  1. Verdict:

    Thank you dajie.

    The cake is richly chocolately, soft, and sinfully delicious.I loved the generous spread of cherries and cream *sinful yet again, but heavenly*. I was really impressed at the cake because blackforest always appears a very complicated cake, with all the layers and stuffings of fruits within the cake itself.

    Thank you so much for the efforts and beautiful, sumptuous cake!

    ReplyDelete
  2. u r most welcomed and most importantly u enjoyed and like the cake :)

    ReplyDelete
  3. I saw this cake on tastespotting, and it looked so pretty when "small", but still looked pretty when enlarged. :)

    True true, practise makes perfect.
    Try looking at my cakes 2 years back, they were horrible!!!

    ReplyDelete
  4. This cakes looks great!! I love the detail on it!! Black forest is one of my favs!! YUM!!
    Would you mind visiting my blog? :D http://ajscookingsecrets.blogspot.com/

    ReplyDelete
  5. thanks ajcabuang04 for dropping by ).

    ReplyDelete
  6. hi (: the cake looks nice. i have zero idea about cake deco and im trying out one for my sis in law bday! omg!
    may i know what's the size of pan you use? springform?
    thank you! (:

    ReplyDelete
  7. Hi Sweetylicious, I used 6" cake pan for this Black Forest, not neccessary to use springform. Once the cake is cool, layer the cake and fill up with whipped cream and pitted cherries for each layer. The frost the outer cake with whipped cream, pipe rosette pattern using pipping tip, decorate pitted cherries on the rosette pattern, use shredded chocolate to decorate the side of the cake.

    If you understand Mandarin, this is a good video clip for your reference. If not you may google for English version, there are a lot out in the internet.
    http://www.youtube.com/watch?v=CYFaLtEtTqE&feature=related

    Hope this helps and wish you all the best on your birthday cake project.

    ReplyDelete
  8. omg jess! (: thank you very much for going the extra mile to help me find out. i only know her video about sponge cakes but didnt know there's a video for this cake too. THANK YOU! (: (:

    ReplyDelete
  9. tried this and KFC (: THANK YOU VERY MUCH! love ya (: (:

    ReplyDelete
  10. Hihi!
    Loves your cakes! They are sooo pretty! May I know what brand of whippin cream did you use?

    Every time I pipe swirls, the swirls are not bery distintive. Issit coz I did not whip my cream enuff til bery stiff?

    I am planning to bake a doll cake for my girl too (her request too!) but i cant find the doll pan. Did you use doll pan or you trim the cake yourself?

    Thanks!

    ReplyDelete
  11. Hi Admin, thanks for dropping by.

    I used red man whipping cream, this is a non-dairy whipping cream which much more easier to handle and whip up compare to dairy whipping cream.

    For me, when I used plastic tip the swirls were not distintive, the prob solved until I used metal tips. When I have the same issue when using metal tip is when the cream is not "hard", "stiff" enough, I will chill the cream for 20-30 mins b4 pipping. May be you can try this method.

    I didnt use doll pan, I just baked the cake in one round pan and one chiffon pan. Stack the cake of chiffon pan on top of the round pan then trim the side of the cake. I think I have a pix of the cake after trimmed and b4 the frosting, if you are interested, give me your email address and I will email to you.

    ReplyDelete
  12. Hi Jess,

    Thanks for your fast reply!

    Please do email the pix to eeyorea82@gmail.com

    Okie. will try chilling the cream next time... coz norm i whip liao then use straightaway. :)

    Many many thanks! :D

    ReplyDelete
  13. btw, the filling is to use dairy whipping cream? Wat abt the ganache, dairy whipping too? So sorry... soo many qns... awaiting for your pix. :)

    ReplyDelete
  14. Hi Admin,for frosting most of the time I will use non dairy as it is more easier to whip up and manage. For filling, I will use dairy but sometimes if I am lazy to whip up 2 type of whipping cream or I do not wanna my frosting to taste too milky or creamier, I will just use non dairy.

    BTW I had email you the pix, hope you have received it.

    ReplyDelete
  15. Hi, i have tried this cake, and its awesome.. Thanks for the recipe.. You are good in cake decoration anyway..hehe

    ReplyDelete

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