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Chocolate Black Forest Cake

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Course Snack

Ingredients
  

Chocolate Sponge Cake

  • 4 medium eggs that has never been in a fridge
  • 140 g caster sugar
  • 40 g cocoa powder sifted
  • 100 g self-raising flour
  • A pinch salt
  • 40 g melted butter
  • 30 ml coffee as strong as you like!

Cherry Marmalade

  • 200 g cherries pitted and mashed
  • 45 g sugar
  • 1 tsp lemon juice
  • 50 ml water

Chocolate Ganache

  • 70 ml cream
  • 100 g chocolate
  • 10 g salted butter

Glazing Syrup

  • 20 ml water
  • 20 g sugar
  • 10 ml kirsch or brandy or cherry liquer

Instructions
 

Preparation

  • Preheat the oven at 180C.
  • Line the bottom of a 15-cm cake tin.

Chocolate Sponge Cake

  • Mix the melted butter and coconut milk together.
  • Beat the eggs and sugar until ribbon stage: when you can draw '8' with the batter and it stays for 3 seconds.
  • Add the sifted flour and cocoa powder and fold in.
  • Before the flours have completely disappeared, fold in the milk and butter mixture.
  • Pour the cake batter into the lined cake tin and bake for 45 minutes.

Cherry Marmalade

  • Place the mashed cherries, sugar, lemon juice and water and simmer on medium heat until it becomes a jam.
  • Add a tablespoon of water to the corn starch and add that into the cherries mixture.
  • Remove the marmalade from the heat 10 seconds after it boils.
  • Set aside to cool.

Glazing Syrup

  • Add sugar to the water and boil until the mixture thickened.
  • Add the kirsch or cherry liquer to the mixture.
  • Set aside.

Chocolate Ganache

  • Place the whipping cream over the stove on low heat.
  • When the cream simmers, remove from the stove and add the hot cream to the chocolate.
  • Add the butter.
  • Set the mixture over a cold water bath to cool, and whip the ganache at the same time, until it is ready to pipe.

Construction

  • Cut the cake horizontally to 5 layers.
  • Lay the first layer of cake on a board.
  • Place some chocolate ganache and some marmalade on top of the cake.
  • Stack the next layer of cake. Sprinkle with some glazing syrup.
  • Repeat the procedure of adding chocolate ganache and marmalade until the last year is done.
  • Decorate the final layer by piping. some marmalade and with some fresh cherries.
  • Leave it in the refrigerator to set for at least 2 hours before serving.
Keyword cherries, chocolate cake, fresh cream