Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I lately have some time, I had been looking on the web the other day. Attempting to find new, challenging thoughts, inspirational dishes that I have never used before, to amaze my family with. Searching for quite some time unfortunately could not come across any interesting things. Right before I wanted to give up on it, I found this scrumptious and easy treat by chance. The dessert seemed so yummy on its snapshot, it required urgent actions.
It absolutely was not so difficult to imagine the way it is created, its taste and how much my hubby might want it. Mind you, it is quite easy to delight him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyways, I visited the website: Suncakemom and used the comprehensive instuctions that had been accompanied by great snap shots of the method. It just makes life rather easy. I could imagine that it is a slight hassle to take photographs in the midst of cooking in the kitchen as you ordinarily have gross hands so that i really appreciate the hard work she devote to build this blogpost .
Having said that I am empowered to present my personal dishes in the same way. Many thanks the idea.
I was tweaking the main mixture to make it for the taste of my family. I’ve got to mention it had been a great success. They loved the flavour, the structure and loved getting a delicacy such as this during a lively week. They basically asked for even more, a lot more. Hence next time I’m not going to make the same miscalculation. I am going to multiply the amount to make them happy.
The Black Forest Cake Recipe is from SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.