A Ptissier's Black Forest Cake
Indulge in the decadent elegance of "A Pâtissier's Black Forest Cake," a show-stopping classic with a gourmet twist. This centerpiece-worthy dessert features layers of moist chocolate sponge cake infused with cherry syrup and Kirsch, creating a harmonious balance of rich cocoa and vibrant cherry flavors. Whipped cream infused with powdered sugar provides velvety layers between the sponges, while juicy cherries add bursts of sweetness in every bite. Decorated with generous dark chocolate shavings and crowned with fresh cherries, this cake is as visually stunning as it is delicious. Perfect for celebrations or indulgent gatherings, "A Pâtissier's Black Forest Cake" is a must-try for anyone seeking an elevated, bakery-level treat at home.
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Ingredients
- 120 grams All-purpose flour
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 3 large Eggs
- 120 milliliters Milk
- 80 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 350 grams Cherries in syrup, pitted
- 60 milliliters Kirsch (cherry brandy)
- 400 milliliters Heavy whipping cream
- 50 grams Powdered sugar
- 50 grams Dark chocolate shavings
- 12 pieces Fresh cherries
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
Step 2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, whisk together the sugar and eggs until pale and fluffy, about 2-3 minutes.
Step 4
Add the milk, vegetable oil, and vanilla extract to the egg mixture. Mix until well combined.
Step 5
Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until the batter is smooth and lump-free.
Step 6
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8
Meanwhile, drain the cherries, reserving the syrup. Combine 120 milliliters of the cherry syrup with the Kirsch in a small bowl. Set aside.
Step 9
Using an electric mixer, whip the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form. Refrigerate until ready to use.
Step 10
Once the cakes are completely cooled, use a serrated knife to level the tops if needed. Slice each cake horizontally to create four thin layers in total.
Step 11
Place the first cake layer on a serving plate or cake board. Brush generously with the cherry syrup mixture, then spread a thin layer of whipped cream on top. Scatter a portion of the pitted cherries over the cream.
Step 12
Repeat the layering process with the remaining cake layers, cherry syrup, whipped cream, and cherries, finishing with a cake layer on top.
Step 13
Frost the top and sides of the cake with the remaining whipped cream. Use a spatula to smooth the surface.
Step 14
Press dark chocolate shavings onto the sides of the cake and sprinkle some over the top for decoration.
Step 15
Place fresh cherries on top in a circular arrangement for garnish.
Step 16
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
| Serving size | (1449.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4221.3 |
| Total Fat 226.8g | 0% |
| Saturated Fat 103.0g | 0% |
| Polyunsaturated Fat 45.4g | |
| Cholesterol 400mg | 0% |
| Sodium 1793.4mg | 0% |
| Total Carbohydrate 491.5g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 344.4g | |
| Protein 25.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.3mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 1580.3mg | 0% |
Source of Calories