The Ultimate Black Forest Cake! Full Recipe by Kirsten Tibballs

Craving an elevated black forest cake?

This stunning dessert features a moist chocolate cake, airy chocolate mousse, and creamy white chocolate Chantilly.

This black forest cake is a showstopper, and it's just the beginning!

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CHOCOLATE CAKE

Ingredients
60g (2.12oz) coconut oil or vegetable oil
125g (4.41oz) hot water
220g (7.76oz) plain (all-purpose) flour
55g (1.94oz) Callebaut Cocoa Powder
7g (0.25oz) bicarbonate soda
3g (0.11oz) salt
3g (0.11oz) baking powder
55g (1.94oz) whole eggs
125g (4.41oz) buttermilk
220g (7.76oz) caster (superfine) sugar
5g (0.18oz) Heilala Vanilla Paste

Method
1. Preheat oven to 165°C (329°F). Melt coconut oil with hot water.
2. Sift flour, cocoa, bicarbonate soda, salt, and baking powder onto baking paper.
3. Beat egg, buttermilk, sugar, and vanilla paste for 1 minute.
4. Fold dry ingredients into wet ingredients, then stir in coconut oil mixture.
5. Grease and line a 180mm metal ring with baking paper.
6. Pour batter into prepared ring.
7. Bake for 40-45 minutes.
8. Cool completely at room temperature.


WHITE CHOCOLATE CHANTILLY

Ingredients
360g (12.7oz) fresh cream 35% fat (A)
35g (1.23oz) liquid glucose
3g (0.11oz) Heilala Vanilla Paste
300g (10.58oz) Callebaut W2 White Chocolate 28%
530g (18.7oz) fresh cream 35% fat (B)

Method
1. Boil cream (A), glucose, and vanilla in a saucepan.
2. Pour boiling mixture over white chocolate in a bowl.
3. Whisk until combined.
4. Stir in cream (B).
5. Cover surface with plastic wrap and refrigerate for at least 4 hours.


CHOCOLATE BARK

100g of Tempered Callebaut 2815 Dark Couverture
Prepare as per the video.


CHOCOLATE MOUSSE

Ingredients
110g (3.88oz) fresh cream 35% fat
110g (3.88oz) full cream milk
25g (0.88oz) caster (superfine) sugar
50g (1.76oz) egg yolks
140g (4.94oz) Callebaut Madagascar Dark Chocolate

Method
1. Semi-whip cream and refrigerate.
2. Boil milk in a saucepan.
3. Whisk caster sugar and egg yolks together.
4. Place chocolate in a bowl with a sieve.
5. Pour boiled milk over egg mixture, then return to saucepan.
6. Gently heat mixture to 80°C (176°F), stirring constantly.
7. Strain hot mixture over chocolate and whisk.
8. Cool mixture to 34°C (93.2°F).
9. Fold in semi-whipped cream.
10. Let mousse stand at room temperature if too soft, or refrigerate for up to 5 minutes.


ASSEMBLY

Ingredients
200g (7.05oz) frozen or canned sour cherries
50g (1.76oz) Callebaut Cocoa Powder

Method
1. Cut cake into 3 equal layers.
2. Whip white chocolate chantilly.
3. Place first cake layer on a board.
4. Pipe a Chantilly ring on top of the cake layer.
5. Pipe a chocolate mousse ring inside the Chantilly ring.
6. Place a cherry ring inside the mousse ring, finish with a center cherry.
7. Repeat layers twice more, ending with cake base side up.
8. Optionally use a turntable for assembly.
9. Apply a thin layer of Chantilly to the entire cake.
10. Freeze cake for 30-60 minutes.
11. Apply a thicker layer of Chantilly, smoothing top and combing sides.
12. Pipe remaining Chantilly on top using a Saint Honore nozzle.
13. Dust cake with cocoa powder.
14. Arrange chocolate bark pieces in the center.


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