It was 7 years ago when I made my very first black forest cake. I was still living in The Philippines back then. Pieter used to send me a parcel full of Dutch and German goodies and one of them was Dr.Oetker brand. Dr.Oetker is a German company that produces baking powder, instant cake mixes, pudding, yoghurt, frozen pizza and a lot more. My very first black forest was a ready mix chocolate cake from this brand. Does anyone of you know this bonbon with cherry and liqueur inside? That's the one I substituted for kirschwasser haha.
black forest mousse cake
kirsch syrup
2 tbsp sugar
3 tbsp water
2 tbsp kirsch
- In a small sauce pan bring sugar and water to boil until sugar dissolve. Turn off the heat and let cool completely. Stir in the kirsch.
chocolate sponge
3 eggs
50 g cake flour
40 g cocoa powder
100 g sugar
15 g butter
1 tbsp milk
- Preheat oven to 160 C.
- Line a baking pan with parchment paper.
- In a metal bowl beat eggs with hand mixer, add sugar at once and beat for 30 seconds. Placed it over the pan of hot water and beat on high speed for 1-2 minutes. If it's warm enough remove from hot water and continue beating.
- In a small glass bowl combine milk and butter then dip into warm water. Continue beating the eggs on high speed until the mixture is thick and pale and beaters leave a thin ribbon. Switch to balloon whisk and whisk the eggs evenly to set the texture.
- Sift in flour and cocoa powder and fold together with spatula. Pour the preheated milk and butter to the batter, fold gently.
- Once the batter become glossy and smooth, pour the batter into baking pan lined with parchment paper, then drop the pan lightly on the counter to break big bubbles in the batter.
- Bake at 160C for 23 minutes.
- When it's done, drop the pan lightly to prevent shrinking. Invert the pan onto the wire rack and let cool completely.
- Slice the sponge in the middle, place one slice into the mold (I used 7 inch mold). Set aside.
chocolate cream (recipe adapted from Daily Delicious)
80 g dark chocolate, chopped
2 egg yolks
15g sugar
85 g whole milk
100 ml whipping cream
- Bring milk to boil. Beat the yolks and sugar until combine. While whisking pour hot milk over the yolk mixture then return the mixture into the pan and cook over low heat. Continue whisking until it reach 80 C.
- Place the sieve over the bowl of chocolate, when the yolk mixture is ready pour the mixture through the sieve and wait for 1 minute. Stir until the chocolate is melted. Let it cool down to room temperature.
- Whip the cream until soft peak. Spoon 1/3 of the cream into the chocolate mixture and fold gently to combine.
- Pour the chocolate mixture back into the whipped cream and fold gently to combine.
- Brush the sponge cake with kirsch syrup.
- Pour 1/4 of the chocolate cream over the sponge and arrange the cherries (make sure your cherries are fully drained) then pour the remaining chocolate cream. Place the 2nd sponge on top, press gently.
- Cover with cling film and place in the fridge for 2 hours or until firm.
kirsch flavored whipped cream
1 gelatin leaf
1 vanilla bean
280 ml whipping cream
20 g sugar
20 g kirsch (more or less if you want)
- Soak the gelatin leaf in cold water.
- Cut vanilla lengthwise and scrape the seeds.
- In a saucepan combine 80 ml whipping cream, sugar, vanilla and bring to boil. Turn off the heat and stir the softened gelatin until melt. Set aside to cool down.
- Once cooled down add the rest of the cream and the kirsch and whip until soft peak.
- Take out the mousse cake from the fridge and brush the sponge cake with kirsch syrup.
- Spread the whipped cream evenly, cover with cling film and return in the fridge to set.
- Add shaved chocolate and more cherries on top before serving.
