Black Forest Cake
Ingredients
For Sponge
- 175 g softened butter
- 200 g brown sugar
- 3 eggs C0
- 1 tsp vanilla paste
- 100 g melted dark chocolate
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 50 g soured cream
- 100 g cream cheese
For Icing
- 250 g softened butter
- 500 g icing sugar
- 100 g soured cream
- 2 tsp vanilla paste
For Chocolate Shards
- 300 g melted chocolate of ~45%
- 1 tbsp cocoa
For Filling
- 150 g double cream
- 2 tbsp icing sugar
- 500 g cherries (plus kirsch or cognac if it’s your choice; I skip this step)
Instructions
Making Sponge
- Preheat oven to 180 °C.
- Beat butter wirh sugar until fluffy. Add eggs one by one, then vanilla paste, melted chocolate, flour, cocoa and soda until combined completely.
- Finally add soured cream.
- Divide the dough into three parts and put it into three prepared 16 cm cake tins (I use a metal ring, which I wrap with foil, forming a bottom).
- Bake for 30 minutes.
- Cool the sponges in the tins for 5-10 minutes, then turn out onto a wire rack to cool completely.
Making Chocolate Shards
- Melt chocolate then spread thickly on a baking paper.
- Roll up the paper then put in a freezer.
Making Icing
- Beat butter with sugar until fluffy and light. Add soured cream and vanilla.
Making Filling
- Beat double cream until soft peaks. Then add sugar.
- Put cherries into alcohol if decide not to skip this step.
Assembling
- Put the first sponge on a plate. Spread over the icing, then scatter cherries.
- Make the same with other sponges.
- Cover the cake top and its sides with icing.
Decoration
- Carefully unfold the chocolate roll and separate into long and thin shards. Thin is a keyword. Sift cocoa on shards.
- Stick the shards on the cake sides.
- Put the filling on top of the cake and arrange cherries on top.
