Food Network UK

A Pâtissier's Black Forest Cake

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Ingredients

  • 2 egg white
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 1.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups flour
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sugar
  • 0.75 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup salad oil
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup whole milk
  • 2 egg yolk
  • 2 ounces unsweetened chocolate square
  • 1 to taste cocoa powder
  • 20 ounces tart red cherries
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup port wine
  • 1 tablespoon kirschwasser
  • 3 drops almond extract
  • 3 ounces milk chocolate baking square
  • 3 tablespoons kirsch
  • 1 eggs
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 6 tablespoons unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 4.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup half-and-half
  • 1.50 teaspoons vanilla extract
  • 1 teaspoon vanilla
  • 1 to taste chocolate curls
  • 1 to taste Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream
  • 1 to taste maraschino cherries

Use imperial measurements

Method

How to make A Pâtissier's Black Forest Cake

  • Pre Heat oven to 350 degrees, and make sure your fridge can house the cake periodically through out the prep.
  • A DAY AHEAD: Begin with the cherry filling, it will take overnight to do it properly. Combine the can of drained cherries (DO NOT USE PIE FILLING) with 1/2 cu Port Wine, 1 TBLS Kirsch and 3-4 drops of Almond extract in a sealed container and chill overnig
  • ***The cake will be chilled periodically in between steps. If this is not done, your cake WILL fall apart. This cake needs to be assembled on a heavy- duty cake stand if it is to stay at home. If it is to be transported, use a cake carrier and drive caref
  • For the cake: You will need (2) 9 x 1 1/2 in Round Cake pans, greased, lightly floured with either FLOUR or COCOA POWDER. **I line the bottom with PARCHMENT PAPER to aid in removal and to prevent sticking. Wire Racks will help when it is time to cool them
  • In the bowl of an electric mixer, with the WHISK attachment, beat 2 egg whites until soft peaks form. Gradually add 1/2 cu sugar and beat until stiff peaks form. *** Set aside in bowl.
  • THE CAKE: Sift together 1 3/4 cu Cake Flour, 1 cu Sugar, 3/4 tsp baking soda, and 1 tsp Kosher salt into the mixing bowl. Add 1/3 cu Salad Oil and 1/2 cu Milk and beat on MED SPEED with paddle attachment, scraping bowl often. Add 1/2 cu milk, 2 egg yolks,
  • Pour into the prepared pans and bake about 30-35 minutes. Cool in pan 10 minutes; remove from pans and cool thoroughly on wire racks. When cooled, split the 2 layers, resulting in 4 total. ***Dental floss is a great way to do this, slowly "saw"
  • CHOCOLATE MOUSSE: Combine 3 oz of SEMISWEET baking chocolate and 3 TBLS Kirsch in a double boiler: stir over hot, but not boiling water until chocolate melts and mixture is smooth. Let cool slightly, then slowly stir INTO 1 well beaten Egg. Whip 1 cu Whip
  • BUTTER FROSTING: an the bowl of an electric mixer, cream together the 6 TBLS butter, and HALF the Confectioner's Sugar. Add 2 TBLS half and half and 1 1/2 tsp vanilla extract. Gradually add in the remaining sugar. Once incorporated, add enough Half and Ha
  • *** Assembly should be done in stages to allow cake to set up and not fall!
  • To Assemble: Spread 1/2 cu Butter Frosting on the cut side of a cake layer. With the remaining Butter Frosting, make a ridge 1/2 an inch wide and 3/4 of an in tall around the outside edge. Make a second ridge 2 in from the outside edge. **Think TARGET, or
  • Fill spaces with drained cherry filling. TOP WITH 2nd LAYER.
  • Spread this layer with the MOUSSE. CHILL 30 MINUTES.
  • * While this is chilling, whip 2 cu Whipping Cream and 2 TBLS sugar and 1 tsp Vanilla extract.
  • TOP MOUSSE LAYER with 3RD CAKE LAYER. Use 1 1/2 cu Whipped Cream to cover this 3rd layer. CHILL 30 MINUTES.
  • Top with the final 4TH layer, and use remaining Whipped Cream to cover sides and top of cake. Sift Cocoa Powder over top, and garnish with Chocolate curls or shavings, dollops of whipped cream and maraschino cherries. Chill 2 hours.

(Courtesy of Food.com)