Simplified Black Forest Cake
This dessert recipe is a classic that’ll definitely impress upon first glance. Let yourself be charmed by this moist chocolate cake filled with whipped cream and kirsch-soaked sour cherries. The result? An extremely chocolatey, elegant-looking dessert for the holidays.
Ingredients
- 1 tsp gelatin
- 2 tbsp (30 ml) cold water
- 1 1/2 cups (375 ml) 35% whipping cream
- 3 tbsp sugar
- 1 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
- 1/3 cup (70 g) sugar
- 2 tbsp cornstarch
- 1 jar (680 g or 540 ml) morello cherries in light syrup, syrup and cherries separated
- 1 tbsp (15 ml) kirsch (optional)
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 ml (1/4 c. à thé) de sel
- 2 eggs, at room temperature
- 1/4 tsp salt
- 3/4 cup (180 ml) vegetable oil
- 1/3 cup (35 g) cocoa powder, sifted
- 3/4 cup (180 ml) milk, warmed
- 4 oz (115 g) dark chocolate, chopped, plus more for decorating (see note)
- 1/4 cup (60 ml) water
- 2 tbsp sugar
- 2 tsp cocoa powder
- 2 tsp (10 ml) kirsch (optional)
Instructions
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Meanwhile, in a small pot over medium heat, warm the 35% cream, sugar, vanilla seeds and pod until the sugar has dissolved. Remove from the heat.
- Remove and compost the vanilla pod. Add the gelatin mixture to the pot and whisk until completely dissolved. Transfer to a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 4 hours or until completely chilled.
This dessert recipe is a classic that’ll definitely impress upon first glance. Let yourself be charmed by this moist chocolate cake filled with whipped cream and kirsch-soaked sour cherries. The result? An extremely chocolatey, elegant-looking dessert for the holidays.