Black Forest Cake
Black forest cake🍒 Moist chocolate almond sponge brushed with cherry syrup and layered with morello cherry compote, brandy vanilla cream, macerated cherries and dark chocolate mousse.
The decadent chocolate layers combined with juicy cherries, fluffy cream and crisp chocolate shards are just heavenly and create a delightful textural contrast. Rich and intense in flavor, yet surprisingly light in texture.
I also love how the cherries add a burst of freshness and slight tartness to the chocolate cake, creating a flavor explosion that’s hard to resist.
Hope you enjoy this recipe!
Recipe’s for a 14.5cm x 5cm square ring mold.
Macerated cherries:
300g fresh cherries (300g including pits)
65g sugar
18g lemon juice
24g brandy or kirsch (you can also use cherry/berry juice to make it alcohol-free)
2 star anise (optional)
Remove the pits from the cherries using a cherry pitter or a turning knife.
Place everything in a medium saucepan and bring to a boil, stirring often.
Reduce the heat to low and let simmer for about 3-4 minutes until the cherries become soft.
Transfer to a bowl, wrap with cling film and refrigerate for at least 2 hours (you can also make this the day before).
Drain the cherries from their juice just before assembly (Keep the juice for brushing the sponge).