Saturday, May 24, 2008

Ugly Black Forest with Chocolate Ganache

My brother, Mr. M, loves black forest cakes. Or so I think anyway. Whenever it was his birthday, my parents would always get him a black forest cake (Hmm... come to think of it, maybe he didn't have a choice).

I have to say that this did not turn out the way I would like it to. I was complaining to Mr. G so much he said, well, why don't you just call it an ugly black forest cake? And so it should. If I had it any other way, I would go back and improve on the method of the cake. The cake tasted fine but it was rock hard. The ganache did good for the cake. And I would have liked more kirsh in it. It was a time-consuming recipe and I would like it fluffier. It's back to the drawing board with this one.

If you have a black forest cake recipe that is to die for, please, please, let us try it. And if you have any tips on how to cut a cake into perfect halves - do please let me in to the secret. I'm dying to know.

Black Forest with Chocolate Ganache

  • 2 1/4 cups (340g) self-raising flour
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (30g) cocoa powder
  • 350g dark chocolate, chopped
  • 250g butter, chopped
  • 3 eggs
  • 1/2 cup (125ml) milk
  • 1/3 cup (80ml) thickened cream
  • 1/3 cup (80ml) kirsh
  • 300ml container Pure double thick cream
  • 2 x 425g cans stoneless black cherries, drained
  1. Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper.
  2. Combine 2 1/4 cups (340g) self-raising flour, 1/2 cup (100g) brown sugar and 1/4 cup (30g) cocoa powder in a large bowl.
  3. Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water.
  4. Add to the flour mixture with 3 eggs and 1/2 cup (125ml) milk. Spoon into pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
  5. To assemble the cake once it is completely cooled, melt 150g dark chocolate, chopped and 1/3 cup (80ml) thickened cream in a heatproof bowl over a saucepan of simmering water. Set aside for 30 minutes to cool slightly and thicken. Alternatively, place the chocolate and cream in a large heatproof microwave bowl. Heat in the microwave on medium/50 per cent power, stirring every minute until melted and smooth.
  6. Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh.
  7. Lightly whip 300ml container Pure double thick cream.
  8. Place the bottom piece of the cake on a serving plate.
  9. Spread the cut side with the cream.
  10. Top with 2 x 425g cans stoneless black cherries, drained.Top with the remaining cake.
  11. Spread over the ganache.
Recipe from:


Anonymous said...

You can try using dental floss to cut the cake in half. Use a long enough piece that can run through the cake. This is a trick I picked up from my cake decorating mother in law.