Black Forest Cake By Chef Raphael – H&S Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
As the holiday season unfolds, what better way to celebrate than with Chef Raphael’s decadent Black Forest Cake recipe? This classic dessert combines layers of moist chocolate sponge, luscious whipped cream, and tart cherries, finished with a sprinkling of chocolate shavings. Perfect for festive gatherings, indulgent treats, or even as a show-stopping gift, this recipe is your ticket to spreading sweetness and joy. Easy to follow and irresistibly delicious, it’s the perfect way to elevate your celebrations this season!
Chef Raphael – Bringing The Culinary Experience To Your Home
BLACK FOREST CAKE
BLACK FOREST CAKE
INGREDIENTS (For The Chocolate Genoise)
⅓ cup unsweetened cocoa powder
½ cup all purpose flour
3 Tbsp hot melted unsalted butter
¼ tsp salt
4 large eggs
⅔ cups white sugar
1 tsp vanilla extract
INGREDIENTS (For The Whipping Cream)
2½ cups heavy whipping cream
1 tsp vanilla extract
3 Tbsp white sugar
INGREDIENTS (For The Cherries & Cherry Syrup)
700ml Maraschino cherries in syrup
¼ cup white sugar
INGREDIENTS (For The Garnish)
Dark chocolate shavings (Use a grater to make shavings)
Handful of cherries
METHOD (For The Chocolate Genoise)
STEP 1
Begin by preheating your oven at 180C & preparing the baking tin by greasing it with butter and adding a greaseproof paper at the bottom of the tin.
STEP 2
In one bowl add your dry ingredients, salt, unsweetened cocoa and all purpose flour and give it a good whisk so it all combines uniformly.
STEP 3
In another bowl add the 4 large eggs at room temperature, vanilla and sugar & whisk to combine.
STEP 4
Fill a pan with some water and put it on low heat then put your bowl with the egg mixture on top of it (ensuring the water doesn’t touch the bottom of the bowl with the egg mixture in it), & keep whisking with your hand until the mixture is frothy and becomes a little thick. Once it reaches lukewarm temperature, remove this off the heat and continue beating using an electric beater until the mixture doubles in volume and changes to a pale yellow colour for approximately 4 minutes.
STEP 5
Take a bit of the mixture and put it in a small bowl and add the melted butter and mix thoroughly until combined. then add this mixture into the larger bowl and fold into the egg mixture, using a rubber spatula.
STEP 6
Finally using a sieve, add the flour mixture in 3 batches, folding it carefully into the egg mixture each time. Once all the flour mixture is combined, add the batter to the baking tin and bake for about 25-35 minutes & you can use a knife or skewer to check if the cake is ready. When ready remove it from the tin onto a baking rack and let it cool.
METHOD (For The Whipping Cream)
STEP 1
Add your refrigerated whipping cream into a cold bowl along with the sugar and vanilla extract & beat with an electric beater until it reaches soft peaks.
METHOD (For The Whipping Cream)
STEP 1
Drain the syrup from the cherries into a bowl and add the sugar and mix until sugar dissolves.
METHOD (Assembling & Garnishing The Black Forest Cake)
STEP 1
To assemble, cut the cake in half carefully. Take the syrup and using a tablespoon spread the syrup carefully on both sides of each piece. Now add about half an inch of the whipped cream on one half of the cake then add some of the cherries and add your second half of the cake on top making a sandwich. Now add some more whipped cream on top and using a spatula evenly spread it all over including the sides until you have an even layer.
STEP 2
Add an even layer of the xhocolate shavings on the top and the sides of the cake. Then using a piping bag decorate with the remaining whipped cream and cherries.
The perfect treat to try these holidays!
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