Black Forest Cake
Equipment
- Springform pans
- Hand mixer
- Rolling Pin
Ingredients
- 3.25 oz cocoa powder
- 8.75 oz sugar
- 8.75 oz flour
- 2 eggs
- 8 fl oz buttermilk
- 3.75 fl oz vegetable oil
- 8 fl oz hot water
- 2 tsp vanilla extract
- 3 tsp baking powder
- 1 tsp salt
- cherry syrup for layers
- whipped cream for layers and decor
- halved cherries for layers
- 1.75 oz melted chocolate for decor
- 6 cherries with the stem for decor
- finely chopped chocolate for decor
Instructions
- Mix all the chocolate cake ingredients together in a large bowl with a hand mixer until a smooth batter forms. Evenly divide the batter between two greased springform pans (6-inch diameter) and bake both pans for 50 minutes at 320°F.
- After the cakes have cooled, cut them both horizontally in half. Place one of the bottom pieces on a cake plate and brush it with cherry syrup. Then spread a layer of whipped cream and smooth it out. Cover the entire area with cherries and add another layer of whipped cream, which should again be smoothed out. Repeat this process with the other two top pieces and finally top the cake with the other bottom piece.
- Now cover the sides and top of the cake with whipped cream and smooth it out.
- Lay a piece of parchment paper on your work surface and pour the melted chocolate down the middle. Lay a second sheet of parchment paper on top and carefully roll out the chocolate mass between the two sheets. Make sure to keep the chocolate contained between the two sheets so that it doesn't spill out. Roll up the papers with the chocolate on the rolling pin and refrigerate for 1 hour. Unroll the rolling pin, remove the top sheet of parchment paper, and break the hardened chocolate into oblong columns.
- First place the chocolate slabs around the cake and sprinkle finely chopped chocolate on the middle of the cake up top. Squirt 6 dollops of whipped cream evenly around the cake and place a cherry on each one.
