Black Forest Cake
By Robert Campbell – Master Baker OX RABBIT
A beautiful rich Black Forest Cake full of flavour for everyone to enjoy.
- 2 Cups Cake Flour
- 2 Cups White Sugar
- 3/4 Cup Dutch Processed Cocoa Powder
- 2 Tsp Bi Carb Soda
- 1 Tsp Baking Powder
- 2 Tsp Salt
- 1/2 Cup Vegetable Oil
- 1 Cup Buttermilk (room temp)
- 1 Cup Hot Water (from the kettle)
- 2 Large Free Range Eggs
- 1 Large Jar of Cherries (drained)
- Kirsch Syrup
- 1/2 Cup Sugar
- 1/4 Cup Warm Water
- 1/3 Cup Kirsch Liqueur (this can be omitted, and can be replaced with the cherry syrup from the cans)
- Dark Chocolate Ganache
- 500ml Heavy Cream
- 750g Good Quality Dark Chocolate
- Chocolate Shavings (Flake can be used as a substitute)
- 200g Good Quality Dark Chocolate
- Fresh Cherries or Glace Cherries
- 2x 22cm Lined Cake Tins (check our inst stories @ox.rabbit
Preheat Oven to 175 degrees (155 Fan Forced)
For the cake;
Place the dry ingredients in a large mixing bowl, or a stand mixer, give it a quick hand mix to distribute all the ingredients. Then add the cherries, give them a toss in the dry ingredients (this helps them from sinking to the bottom of the mix. In a separate bowl, mix together all dry ingredients except for the boiling water. Once combined slowly add in the boiling water. Once completely combined add into the dry ingredients and mix for a few minutes until it is completely together. Pour into your prepared cake tins. Bake for 45 – 60 minutes or until metal skewer comes out clean, after 10 minutes invert the cakes onto a wire rack, loosely cover with cling film to hold in the moisture, and allow to chill.
For the ganache;
Heat the cream in a microwave safe bowl until it is warm to touch, but not boiling. Cut the dark chocolate into small chunks and place into the cream, using a wooden spoon or heat safe spatula stir until the chocolate begins to melt, and the mix thickens, keep stirring until all the chocolate has melted. (This may require more microwaving depending on how strong your microwave is). This can also be done in a double boiler on a stove top, just make sure the water isn’t touching the bottom, and steam is not adding liquid into the ganache. Cover with cling film and place in cool spot or fridge to set. When using ganache to decorate cakes you want it to be similar consistency as peanut butter as to be easily spread over cakes.
Melt in microwave safe bowl 200g dark chocolate (30 seconds at a time, and stirring after each blast). Then spread onto a flat chopping board or surface and allow to completely cool. Then using the black of a flat knife, or bench scraper, slowly, “shave” the chocolate until it rolls into curls.
Place the water, sugar and kirsch into a small pot and heat and stir until the sugar has dissolved, allow to cool.
Firstly, trim down the tops of the cakes, even if there is no domes, trim a small amount off the top as you will need this for decorating. Then immediately brush the exposed cakes with the syrup. Place the first layer on your cake board, then using the peanut butter like ganache spread an even layer across the first cake layer, then add half of your cherries or glace cherries, repeat with the next layer. Using the trimmed part of your cakes, scatter chunks across the top layer of the cake – go as high as you want! Then add a bit more of your ganache, the rest of the cherries, and chocolate bark.
Black Forest cake is best eaten the next day and then stored in airtight container for 3 days.