Growing Chefs! Ontario Black Forest Cake
Black Forest Cake
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Chocolate Cake
Ingredients
Kirsch Syrup
Ingredients
Whipped Cream Frosting
Ingredients
To Assemble
Ingredients
Equipment
Directions
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the cake ingredients as follows: In the dry bowl add the flour, cocoa powder, baking powder, baking soda, and salt. Separately measure the sugar and grapeseed oil right into the bowl of the stand mixer. Measure the eggs into a bowl, and add the wet ingredients together, the coffee, buttermilk, and vanilla.
To make the cake batter, with the paddle attachment on the stand mixer beat the sugar and oil for about 1 minute until well combined, and add the eggs one at a time. Whisk until light and fluffy on medium speed, about 4 minutes.
Add in about half of the wet ingredients, and turn down the speed of the mixture to low. Add in about half of the dry ingredients, then the rest of the wet, followed by the rest of the dry. Mix until just combined.
Get Cooking!
Prepare three cake pans by lining them with parchment paper and spraying liberally with nonstick pan spray. Bake at 350°F for 30 – 40 minutes until a toothpick inserted comes out clean.
To prepare the syrup, mix together the sugar, water, and kirsch in a small pot. Bring to a low boil and let simmer until all of the sugar is dissolved. Transfer the syrup to a bowl and let cool.
To make the whipping cream, in a clean stand mixer bowl with a whisk attachment, start to beat the 35% cream until stiff peaks are formed. Turn down the mixer speed, and slowly add the icing sugar.
Cut about 2 ½ cups of cherries in half and remove the pits. Leave some for garnishing.
To assemble the cakes, start by placing one of the cake rounds when cooled on a cake board or clean plate. Brush on about ⅓ of the kirsch syrup all over the cake. Spread a layer of whipped cream on top of the cake round with a palette knife, and then sprinkle about ½ of the cut cherries.
Repeat the process of brushing the second cake with syrup, spreading whipped cream and sprinkling cherries.
Make the last layer by brushing the final â…“ of the syrup onto the cake. Spread an even layer of whipped cream all over the top of the cake and the sides of the cake. Sprinkle with chocolate shavings.
Transfer some whipped cream into a pastry bag lined with a star tip. On the top of the cake, make star tipped swirls (about 12) around the edge of the cake at even intervals, and top each one with a stemmed cherry.
Growing Chefs! Ontario Recipe
Black Forest Cake
Chocolate Cake
Ingredients
Kirsch Syrup
Ingredients
Whipped Cream Frosting
Ingredients
To Assemble
Ingredients
Equipment
Directions
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Measure out the cake ingredients as follows: In the dry bowl add the flour, cocoa powder, baking powder, baking soda, and salt. Separately measure the sugar and grapeseed oil right into the bowl of the stand mixer. Measure the eggs into a bowl, and add the wet ingredients together, the coffee, buttermilk, and vanilla.
To make the cake batter, with the paddle attachment on the stand mixer beat the sugar and oil for about 1 minute until well combined, and add the eggs one at a time. Whisk until light and fluffy on medium speed, about 4 minutes.
Add in about half of the wet ingredients, and turn down the speed of the mixture to low. Add in about half of the dry ingredients, then the rest of the wet, followed by the rest of the dry. Mix until just combined.
Get Cooking!
Prepare three cake pans by lining them with parchment paper and spraying liberally with nonstick pan spray. Bake at 350°F for 30 – 40 minutes until a toothpick inserted comes out clean.
To prepare the syrup, mix together the sugar, water, and kirsch in a small pot. Bring to a low boil and let simmer until all of the sugar is dissolved. Transfer the syrup to a bowl and let cool.
To make the whipping cream, in a clean stand mixer bowl with a whisk attachment, start to beat the 35% cream until stiff peaks are formed. Turn down the mixer speed, and slowly add the icing sugar.
Cut about 2 ½ cups of cherries in half and remove the pits. Leave some for garnishing.
To assemble the cakes, start by placing one of the cake rounds when cooled on a cake board or clean plate. Brush on about ⅓ of the kirsch syrup all over the cake. Spread a layer of whipped cream on top of the cake round with a palette knife, and then sprinkle about ½ of the cut cherries.
Repeat the process of brushing the second cake with syrup, spreading whipped cream and sprinkling cherries.
Make the last layer by brushing the final â…“ of the syrup onto the cake. Spread an even layer of whipped cream all over the top of the cake and the sides of the cake. Sprinkle with chocolate shavings.
Transfer some whipped cream into a pastry bag lined with a star tip. On the top of the cake, make star tipped swirls (about 12) around the edge of the cake at even intervals, and top each one with a stemmed cherry.