{"id":697,"date":"2012-05-09T03:37:00","date_gmt":"2012-05-09T07:37:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2012\/05\/09\/black-forest-cake\/"},"modified":"2023-02-10T15:18:41","modified_gmt":"2023-02-10T20:18:41","slug":"black-forest-cake","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/black-forest-cake\/","title":{"rendered":"Black forest cake"},"content":{"rendered":"\n
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Black Forest cake originates in the black forest region of Germany, and that's where it gets its name \"schwarzw\u00e4lder kirschtorte.\" The French call it a g\u00e2teau For\u00eat Noire. Black forest cake is a classic layer cake taught in pastry school and ever popular in Europe. <\/p>\n\n\n\n

Black forest cake components<\/h2>\n\n\n\n

The cake is made from layers of chocolate g\u00e9noise. The layers are soaked with a kirsch flavoured simple syrup to moisten the chocolate sponge cake. The filling is lightly sweetened whipped cream, with a few boozy cherries soaked in kirsch (griottes is the French term<\/a> for these sour cherries soaked in kirsch) dropped between the layers. The outside is coated with more whipped cream, and then darkchocolate shavings.<\/p>\n\n\n\n

\"g\u00e2teau<\/figure>\n\n\n\n

Making a chocolate g\u00e9noise<\/h2>\n\n\n\n

I've been focusing on practicing g\u00e9noise cakes. The g\u00e9noise cake is another balloon-whisk recipe that I'm working on getting just right. The eggs and sugar are whisked over a double-boiler to 55\u00b0C, then whisked off the heat back to room temperature at which point the mixture is a very creamy light yellow and ribbony. Finally, you carefully but quickly fold in the dry ingredients (in this case flour and cocoa powder, double sifted so that it's extra light and without any lumps). Then you gently work in the melted butter.<\/p>\n\n\n\n

If you fold the batter too much, your mixture will deflate and you risk making a rock-hard cake. If you don't fold the mixture enough, you end up with a cake with little flour rocks randomly dispersed throughout. There's a fine line between too mixed, and not mixed enough. Remember, with this sponge cake, the only leavening agent<\/a> is the eggs. There's no baking powder<\/a>, nor baking soda<\/a> here, so the rise of the cake comes from the air incorporated into the batter with a little evaporation from the heat of the oven. This is quite a different recipe than the warm milk sponge, for example, which not only depends on eggs but also baking powder to rise.<\/p>\n\n\n\n

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I'll leave you with a basic recipe for a black forest cake. You can obviously make it with a chocolate g\u00e9noise sliced into three even layers (like I did in school), or you can use your favourite chocolate cake for the layers. This eggless chocolate cake<\/a> would make great layers for this cake..<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
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Black Forest Cake<\/h2>\n
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Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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A recipe for traditional German black forest cake made with layers of chocolate sponge cake, kirsch, whipped cream, and cherries. Feel free to make this cake with fresh raspberries if you prefer<\/span><\/div>\n
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