A typical Schwarzwälder Kirschtorte (Black Forest cake) is a layered, Kirschwasser flavoured, chocolate sponge cake, filled with whipped cream and cherries. While an authentic version should be decorated using black cherries, Maraschino cherries are more widely used since they are inexpensive and preserved hence available all year round.
I can see where hubs got his innocent misunderstanding from. Our local bakeries do use blueberries jam in place of the expensive cherries. I too, grew up thinking black forest cake = Chocolate + Blueberries. Can't blame him. Haha..
So... after finally understanding what hubs wanted all along, I put together the "Blue Forest cake". A 4 layers dark chocolate sponge cake, flavoured with Grand Marnier, sandwiching homemade blueberry compote and crème chantilly. Finish with a glaçage miroir au chocolat noir (Dark Chocolate mirror glaze) and dark chocolate shavings. Since it's a special occasion, I topped it off with gold-dusted, fresh blueberries and strawberries because "oh-so-fanceh". 😂
Wish I have more time to write a longer post, but I'm leaving for Germany tonight and I'm not quite done with preparations yet. But I did keep to my promise of putting up this post before I go searching for the real Black Forest cake. 😉 Follow @whattobaketoday on instagram or on facebook to "follow" me through the trip where I'll share all the amazing sights and awesome eats I find during the trip. See ya!
Dark Chocolate Sponge cake (makes 8" round)
Mixture A
5 Egg Yolks
65g Castor Sugar
40g Dark chocolate, 70% cocoa, melted
Mixture B
40g Milk
70g Corn Oil
2.5g Vanilla Extract
2g Instant Coffee Granules
Mixture C
80g Top Flour
15g Corn Flour
30g Cocoa Powder
8g Baking Powder
Mixture D
5 Egg Whites
110g Castor Sugar
Preheat oven to 160ºC
5 Egg Yolks
65g Castor Sugar
40g Dark chocolate, 70% cocoa, melted
Mixture B
40g Milk
70g Corn Oil
2.5g Vanilla Extract
2g Instant Coffee Granules
Mixture C
80g Top Flour
15g Corn Flour
30g Cocoa Powder
8g Baking Powder
Mixture D
5 Egg Whites
110g Castor Sugar
Preheat oven to 160ºC
1. Grease and line the cake tin.
2. Stir (B) till homogeneous and reserve. Sift (C) and reserve.
3. Using a whisk attachment, whisk the sugar and yolks in (A) till colour is pale and volume has doubled then whisk in the melted chocolate.
4. Reduce the speed of mixer and slowly add in Mixture (B) till combine. Add in Mixture (C) and whisk till batter is thick, smooth and lump-free.
Blueberry Compote
2. Stir (B) till homogeneous and reserve. Sift (C) and reserve.
3. Using a whisk attachment, whisk the sugar and yolks in (A) till colour is pale and volume has doubled then whisk in the melted chocolate.
4. Reduce the speed of mixer and slowly add in Mixture (B) till combine. Add in Mixture (C) and whisk till batter is thick, smooth and lump-free.
5. Using the whisk attachment, start whisking the Egg Whites till before soft peaks and gradually add in the Sugar. Stop whisking when meringue turns glossy and just reaches stiff peaks.
6. Gently stir in 1/3 of the meringue into the batter to lighten the mixture. Gently fold in the remaining meringue with a spatula or your hand (recommended) till no white spots can be seen.
7. Pour into prepared tin. For round tins, bake 40-45mins or until a cake tester comes out clean.
8. Cool completely before use.
7. Pour into prepared tin. For round tins, bake 40-45mins or until a cake tester comes out clean.
8. Cool completely before use.
Blueberry Compote
400g Blueberries, fresh
100g Water
50g Sugar
25g Lemon juice
5g Lemon zest
Place all the ingredients in a sauce pot and cook gently over medium-low heat until the blueberries start to burst. Stir occasionally and make sure the sugar has dissolved. Remove from heat and let cool completely.
Crème Chantilly
300g Heavy whipping cream
100g Caster sugar
5g Vanilla extract
5g Vanilla extract
Using a whisk attachment, whisk heavy cream while slowly adding in the sugar till it reaches stiff peaks.
Optional
Grand Marnier syrup
20g Water
20g Sugar
40g Grand Marnier
Dissolve sugar in the water and bring to a boil. Let cool slightly before stirring in the liquor.
Assembly
1. Divide the cake into 4 layers. Brush all cut sides with grand marnier syrup (if using).
2. Spread a layer of crème chantilly, then spoon on some blueberries compote before placing another layer of cake. Repeat process till the cake is filled and stacked.
3. Crumb coat the entire cake and let sit in the fridge for at least 1 hour.
1. Divide the cake into 4 layers. Brush all cut sides with grand marnier syrup (if using).
2. Spread a layer of crème chantilly, then spoon on some blueberries compote before placing another layer of cake. Repeat process till the cake is filled and stacked.
3. Crumb coat the entire cake and let sit in the fridge for at least 1 hour.
10g Gelatin
125g Water
225g Sugar
150g Chocolate couverture
30g Cocoa powder, sifted
65g Heavy cream
1. Soak gelatin in some cold water and let it bloom.
2. Bring water and sugar to a boil then heat off.
3. Add the chocolate couverture, cocoa powder and heavy cream. Stir to combine between each addition.
4. When the chocolate reaches about 60°C, remove excess water from gelatin and add to the mixture. Stir to combine then sift the mixture.
5. Use an immersion/hand blender to blend the mixture and pass it through a sieve once more.
6. The glaze will be ready to use when it reaches about 30°C.
7. In a baking tray, prop the chilled cake onto a smaller cake tin, slowly pour the glaze onto the cake. Starting from its center and gradually circling outwards toward the edges.
8. Clean off the edges with a palette knife and let sit in fridge for 30mins.
Optional
9. Coat the sides with dark chocolate shavings. Brush some fresh blueberries and strawberries with edible gold lustre dust and decorate the top.
125g Water
225g Sugar
150g Chocolate couverture
30g Cocoa powder, sifted
65g Heavy cream
1. Soak gelatin in some cold water and let it bloom.
2. Bring water and sugar to a boil then heat off.
3. Add the chocolate couverture, cocoa powder and heavy cream. Stir to combine between each addition.
4. When the chocolate reaches about 60°C, remove excess water from gelatin and add to the mixture. Stir to combine then sift the mixture.
5. Use an immersion/hand blender to blend the mixture and pass it through a sieve once more.
6. The glaze will be ready to use when it reaches about 30°C.
7. In a baking tray, prop the chilled cake onto a smaller cake tin, slowly pour the glaze onto the cake. Starting from its center and gradually circling outwards toward the edges.
8. Clean off the edges with a palette knife and let sit in fridge for 30mins.
Optional
9. Coat the sides with dark chocolate shavings. Brush some fresh blueberries and strawberries with edible gold lustre dust and decorate the top.
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