EASY BLACK FOREST LAYER CAKE

EASY BLACK FOREST LAYER CAKE

PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins
Author: Lucy Parissi | Supergolden Bakes
Recipe type: Layer Cake
Serves: 3 15cm (6in) layers, serves 8

A simple version of the classic Black Forest Gateau with three layers of eggless sponge sandwiched together with whipped cream and cherries and topped with chocolate ganache.

INGREDIENTS
For the cake

• 230g | 8oz plain (all purpose) flour
• 230g | 8oz caster sugar
• 100g | 3½oz unsweetened cocoa powder
• 2 tsp bicarbonate of soda
• ½ tsp salt
• 320ml | 10.8fl oz milk
• 120ml | 4fl oz sunflower oil
• 2 tbsp white wine vinegar
• 2 tsp vanilla extract
• vegetable shortening or butter and flour to grease the tins

Filling

• 400ml | 13½ fl oz cold double (thickened) cream
• 100g | 3½ oz icing sugar
• 1 tsp vanilla paste
• 1 sachet powdered gelatine (optional - see notes)
• 1x400g |14oz Morello cherries in light syrup

For the chocolate curls

• 100g | 3½oz dark 70% chocolate, melted

Chocolate glaze and to decorate

• 100g | 3½oz dark 70% chocolate, finely chopped
• 80ml | 2½oz double cream
• 2 tsp sunflower oil
• fresh cherries to decorate

METHOD

1. Preheat the oven to 180C (350F). Grease and line 3 x15cm/6in cake tins with a little vegetable shortening or butter and line the base with greaseproof paper. Grease the paper, dust with flour, and shake out any excess.
2. Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt into a large bowl.
3. Mix the milk, oil, vinegar and vanilla together in a measuring jug then pour into the dry ingredients.
4. Use a balloon whisk to mix together until you have a glossy thick batter.
5. Divide the batter between the tins (or check the notes) and bake for 25-30 minutes or until the cakes a springy to the touch and a tested inserted in the centre comes out clean.
6. Cool the cakes in the tins for 10 minutes then turn out onto a wire rack to cool completely. You might need to level the cakes but cutting off any domes with a serrated knife.
7. Whisk the cream, icing sugar and vanilla until you have firm peaks. If you wish to add gelatine for extra stability, take a look at the notes.
8. Drain the cherries and reserve the syrup. Brush some of the syrup over the sponges until it is absorbed.
9. Add a small amount of cream to secure the bottom sponge layer onto your plate or cake stand.
10. Pipe the whipped cream over the bottom cake layer and dot with the cherries. Repeat with the second layer and top with the third. Put in the fridge to cool.
11. Spread the melted chocolate over the back of a smooth metal tray and leave until the chocolate loses its gloss and is almost set. It needs to be cool before you can create the curls but not entirely set or it will be too brittle.
12. Use a pastry scraper to create the curls by scraping at a 45 degree angle towards you. Set aside (in the fridge if it is really hot outside!) .
13. Put the rest of the chocolate and cream in a bowl and microwave for 20 second bursts until the chocolate starts to melt. Stir until completely melted and smooth and then add the oil. Stir again until the oil is fully incorporated.
14. Drizzle the chocolate around the perimeter of the cake letting in drip down the sides. Fill in the middle with more chocolate. Chill until mostly set.
15. Add a few fresh cherries and the chocolate curls to decorate. Serve immediately.

NOTES

• You can bake the cake in one deep-sided 15cm (6in) tin. It will need about 1hour and 15 minutes in the oven. Once cool you will need to level the top and cut into three equal sections using a serrated knife.
• If you wish to add gelatine to the whipped cream (this helps with stability) dilute 1 sachet of powdered gelatine in hot water per packet instructions and leave to cool. Add 2-3 tablespons of the liquid gelatine in with the cream once soft peaks form and continue to whisk until you have firm peaks.

source:https://www.supergoldenbakes.com

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