Sponge Cake For Black Forest By Chef Hemedi – H&S Dessert Of The Week
Sponge Cake For Black Forest By Chef Hemedi
This easy Sponge Cake For Black Forest is deliciously soft and spongy made from just 5 ingredients. If you love Black Forest then you are going to love this recipe as Chef Hemedi not only teaches you how to make the sponge cake but also how to layer the cake to give you that 3 layers of moist chocolate cake with cherries and cream. Is your mouth watering already?? Let’s not keep you waiting more, keep reading and get started with this amazing recipe!!
Chef Hemedi-Ali- The Pastry Chef Expert!
Over 16 years of experience in the baking industry!
SPONGE CAKE FOR BLACK FOREST
SPONGE CAKE FOR BLACK FOREST RECIPE
INGREDIENTS FOR THE SPONGE CAKE
7 eggs (chilled)
130 grams of sugar
100 grams flour
35 grams of cocoa powder
15 ml of chocolate essence
Note:
Wash your hands with soap and warm water. Clean your oven with a damp cloth soaked in warm soapy water. Now set the heat to 200*C to preheat. Grease a clean and round 8-inch baking tin then line with parchment paper at the bottom & put aside. Measure out your ingredients carefully and precisely.
METHOD
STEP 1
Sift the flour and cocoa in a clean bowl and set aside.
STEP 2
Place the chilled eggs in a clean mixing bowl, add a tablespoon of white vinegar or fresh lemon juice, then using a handheld cake mixer on high speed, whisk until the eggs form soft peaks. While still whisking, add in the sugar bit by bit until it’s all incorporated. Keep on whisking the eggs until its firm and fairly stiff.
STEP 3
Using a rubber tip scraper, fold in the sifted flour and cocoa into the egg mixture just until the last bit of flour is mixed taking care not to over mix so that you don’t lose the aeration. Immediately pour the mixture in your greased baking tin and place at the centre of the oven. Reduce the heat to 200*C and bake for 40-50 minutes or until baked.
STEP 4
Cool in the tin for 15 minutes before inverting it on a wire rack to cool completely.
STEP 5
Immediately press 1 milk chocolate candy in the centre of each cookie while still hot. Remove from the baking tray and place on a wire rack to cool completely.
INGREDIENTS FOR ASSEMBLING
400 ml of sugar syrup
500 ml whipped cream
150 grams black forest/cherry pie filling
300 grams dark chocolate shaving
METHOD
STEP 1
After the sponge has completely cooled, slice it into 3 equal parts. Place the 1st slice in the same baking tin you used to bake the sponge with then moisten it with some sugar syrup, layer with fresh cream then sprinkle some black forest filling. Place the 2nd slice of sponge and repeat the process as the 1st one. Place the last sponge then moisten it. Place the cake in the fridge and let it chill in the baking tin. This helps the cake to hold more firm and for the sponge to suck in the moisture from the cream thus making it hold even more firm.
STEP 2
After it’s chilled for like an hour or so, de-mould it on your work pad then ice it all round with fresh cream starting from the top & then the sides. Apply the chocolate shavings on top and the sides. Pipe cream rosettes on the top and place cherries as garnish. Note: Store in the fridge at all times.
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