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Refined and elegant, the Black Forest cake is the perfect choice for any holiday meal! Originally from southeastern Germany, from the Black Forest area, this cake is the ideal combination of chocolate, whipped cream, and cherries. It contains several fluffy cocoa tops, separated by generous layers of whipped cream and cherry.
The combination of tastes and flavors will surely make you want another slice!
Servings
8
Preparation time
2 hours
Cooking time
30 minutes
Total time
2 hours 30 minutes
Ingredients
Ingredients for the Counter-tops
Ingredients for 3-4 countertops 22-24 cm. 3 or 4 countertops come out, depending on how thin or thick you want the countertops to be.
• 360 gr of flour
• 40 grams of starch
• 200 g of brown sugar
• 60 grams of cocoa
• 1/2 teaspoon salt
• 7 grams of baking powder
• 1 teaspoon of baking soda extinguished with 2 tablespoons of lemon juice
• 160 ml of oil
• 400 ml of vegetable milk or plain /carbonated water
• 1 tablespoon of vanilla
• 160 grams of jam (I used strawberries)
Ingredients for the Filling
• 400 g of cherries without seeds (I used frozen)
• 60 grams of brown sugar
• 40 grams of tapioca flour or starch
• 200 ml of cherry juice
Ingredients for the Coconut Whipped Cream
• 600 ml of coconut cream
• 3-4 tablespoons maple syrup or powdered sugar
• 1 teaspoon vanilla
For Decoration
• 150 gr of grated dark chocolate
• 30-40 g of cherries
Method of Preparation
• I started with the countertops and mixed all the dry ingredients in a bowl, then added the wet ones and incorporated them.
• I usually divide the ingredients into 3 or 4 and prepare a separate countertop. In this way, I assure you that they are equal. If you do not want to complicate yourself, try to divide the composition into 3, 4 equal parts.
• Bake the countertops at 170 degrees Celsius for 25 – 30 minutes, or until a toothpick inserted in the middle comes out clean.
• Allow countertops to cool well before filling. After the countertops have cooled, I wrap them and put them in the fridge until the next day. Of course, they can be filled immediately after they are cooled.
• For the filling of the cherries, I mixed all the ingredients in a saucepan and put them on the fire.
• I mixed with a spatula and after the mixture started to boil and thicken, I turned out the heat and let the cherries cool completely. Before preparing the filling, I chose about 10 more beautiful cherries and kept them for decoration. I defrosted them and placed them on the absorbent towels to extract the excess moisture.
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Coconut Whipped Cream / vegan recipe
Coconut Whipped Cream – is delicious, it is made quickly and is a healthier alternative for the whipped cream in commerce.
For coconut whipped cream you cannot use liquid milk. Whether it is home-made or bought, it will never become whipped cream. Creamy and oily coconut milk is a must. Find canned coconut milk in the big supermarkets, naturalistic stores, or online.
Ingredients
• 600 ml of coconut cream
• 3-4 tablespoons maple syrup or powdered sugar
• 1 teaspoon vanilla
How do we make coconut whipped cream?
• For an ideal result, the milk or coconut cream needs to stay cold for at least a few hours.
• If you rush, you can put it half an hour in the freezer. I put the canned milk in the fridge overnight. During this time the fat was gathered on the surface of the can and the liquid remained at the base.
• The next day I opened the can and removed the fat from it. The water that remained on the bottom of the can I did not use it.
• If you have a can of coconut cream at hand, you can use it as well – you will get an equally good result. Coconut cream has a higher percentage of fat and on the bottom of that can you will not find water.
• I beat the fat removed from the top of the can together with the sweetener (2 tablespoons maple syrup) at low speed 3 minutes and then at high speed about half a minute.
For me, it was enough, but if you want a different consistency you can continue mixing for another few minutes. However, do not overdo it with the mixer because if the whip is too dense, it will crack.
Assembly of the Cake
I assembled the cake the next day, after the tops and the filling of the cherries cooled.
I baked 3 countertops. They may or may not be syrupy. If you choose to sip them, you can make it with cherry juice. If the countertops are not straight but slightly curved at the top, you can retouch with a knife.
• I divided the whipped cream into 3 parts. Two 150 grams for the filling and 300 grams for the cake. I divided the cherries into 2 equal parts.
• I placed the first countertop on a cake stand. I put some of the whipped creams, then the cherries. I put a new countertop, whipped cream, and cherries, then the last countertop.
• Another option is to mix the cherry filling with the whipped cream (the 300 grams for the filling) and fill the cake with this mixture
• I wrapped the cake in a thin layer of whipped cream and let it sit in the fridge for 30-40 minutes. In this way, I make sure that all the crumbs of the cake are well held by that layer and I will not see them in the final layer.
The Decoration
• After that thin layer cooled and strengthened, I finished the cake with the rest of the whipped cream. I put the preserved cherries and grated chocolate.