Скачать или смотреть The Perfect Black Forest Cake That Never Fails!

Black forest cake makes a beautiful and eye-appealing option for your wedding anniversary, the birthday of your loved one, and even your Valentine. A German classic gateau is one of those desserts that beautifully infuses fresh fruit filling and a luscious creamy filling.
I carefully crafted this recipe in which you can enjoy the fruits, cream, and rich chocolate sponge without masking all the flavors with a lot of sugar.
The moist layers of chocolate genoise are soaked in cherry syrup and are loaded with tart cherry filling and luscious chantilly cream. Also, you can load it with as many chocolate shavings as you want, I would say go with my favorite dark chocolate.
The classic traditional version uses the cherry liqueur and kirch, but having dietary restrictions I leave those out.
Black Forest Gateau

6 large eggs at room temp
1 cup sugar- 184g
¼ cup- 2 Oz milk
6 tbsp vegetable oil
2 tbsp espresso
42 g Dutch cocoa powder- about 7 tbsp sifted
1 cup cake flour- 125g
¾ tsp baking powder
¼ tsp salt
Vanilla

Cherry Filling
400g fresh cherries- pits removed
¼ cup sugar
½ cup water
Half a lemon juiced
¼ cup cornstarch dissolved in ½ cup water

Chantilly cream
2 cups heavy whipping cream
½ cup mascarpone
½ cup powdered sugar
Vanilla paste

For the Syrup
¼ cup cherry juice
2 tbsp sugar
¼ cup water

Butter and flour in a 9-inch round cake pan. Put a piece of parchment at the bottom. Heat oven to 360 F.
Crack eggs in a bowl and add sugar to it. Whisk the eggs for about 8 minutes till they quadruple in volume and reach the ribbon stage. Add oil and vanilla to it. Add the espresso.
Combine dry ingredients and start sifting them over the egg mixture in portions alternating with the milk. Gently fold all the wet and dry mixture without overmixing it. Pour the batter into the pan and quickly bake it in a preheated oven. Bake for 35 minutes. Let it cool on a rack.

Prepare the filling by cooking the pitted cherries, sugar, lemon juice, and water. Cook it covered for five minutes. Mash it with a fork. Then pour the dissolved cornstarch into it. Cook it for another minute till the starch cooks off and the mixture thickens. Let it cool.

Prepare the Chantilly cream by whisking the cream, sugar, vanilla, and mascarpone. Also, prepare the syrup.
Slice the cooled cake into three layers. Brush the layers with syrup and top it with filling and the cream as in the video. Decorate it with fresh cherries and chill it for a few hours before slicing. Enjoy!💐

  / myearthkitchen  
https://linktr.ee/myearthkitchen
  / myearthkitchen  
  / myearthkitchenblog