Recipes - German Black Forest Cake Recipe

Ingredients

Chocolate Chiffon

A

95 g of corn oil

B

30 g of cocoa powder, 150 g of dark chocolate (chopped)

C

90 ml of water

D

60 g of high ratio flour or superfine flour

½ tsp of baking soda

½ tsp of baking powder

E

6 egg yolks

F

225 g of egg whites

95 g of caster sugar

½ tsp of cream of tartar

Chocolate Mousse Cream

350 g of whipping cream

1 of tbsps of caster sugar

20 g of cocoa powder

75 ml of pitted cherry juice

1 tsps of gelatin (dissolved in 2 tbsps of warm water)

3/4 tbsps instant coffee powder

2 cans of dark pitted cherries (whole)

Some grated white and dark cooking chocolate

Utensils Needed

9" of round cake tin

Directions

Chiffon Cake Preparation

Line a 9" round cake tin.
Preheat oven at 180C.
Heat oil of ingredient A over low fire until hot.
Remove from heat and add in ingredient B, stir until chocolate has melted.
Add in ingredient C, D and E. Set aside.
In a mixing bowl, whisk at high speed ingredient F until stiff and glossy.
Fold mixture from Step 5 into egg white mixture with a hand held whisk.
Pour into prepared tin and bake for 45-50 minutes.
Invert immediately until cooled.
Cut cake into 3 layers horizontally.

Mousse Cream Preparation

Combine dissolved gelatin and coffee powder.
Double boil till totally dissolved. Set aside.
In a mixing bowl, place cream, sugar and cocoa powder and whisk at medium speed until stiff.
Gradually add in juice and gelatin mixture.

Assembling the Cake

Place a layer of cake on a cake board.
Spread with mousse and top with cherries.
Top with second layer of cake, mousse and cherries, ending with third layer of cake.
Spread the whole cake with mousse and decorate as shown or to your own desire.

	German Black Forest Cake Recipe

	Ingredients Chocolate Chiffon A 95 g of corn oil B 30 g of cocoa powder, 150 g of dark chocolate (chopped) C 90 ml of water D 60 g of high ratio flour or superfine flour ½ tsp of baking soda ½ tsp of baking powder E 6 egg yolks F 225 g of egg whites 95 g of caster sugar ½ tsp of cream of tartar Chocolate Mousse Cream 350 g of whipping cream 1 of tbsps of caster sugar 20 g of cocoa powder 75 ml of pitted cherry juice 1 tsps of gelatin (dissolved in 2 tbsps of warm water) 3/4 tbsps instant coffee powder 2 cans of dark pitted cherries (whole) Some grated white and dark cooking chocolate Utensils Needed 9" of round cake tin Directions Chiffon Cake Preparation Line a 9" round cake tin. Preheat oven at 180C. Heat oil of ingredient A over low fire until hot. Remove from heat and add in ingredient B, stir until chocolate has melted. Add in ingredient C, D and E. Set aside. In a mixing bowl, whisk at high speed ingredient F until stiff and glossy. Fold mixture from Step 5 into egg white mixture with a hand held whisk. Pour into prepared tin and bake for 45-50 minutes. Invert immediately until cooled. Cut cake into 3 layers horizontally. Mousse Cream Preparation Combine dissolved gelatin and coffee powder. Double boil till totally dissolved. Set aside. In a mixing bowl, place cream, sugar and cocoa powder and whisk at medium speed until stiff. Gradually add in juice and gelatin mixture. Assembling the Cake Place a layer of cake on a cake board. Spread with mousse and top with cherries. Top with second layer of cake, mousse and cherries, ending with third layer of cake. Spread the whole cake with mousse and decorate as shown or to your own desire.

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