Blackforest cake

my wedding anniversary is now 25 years.
i plan to make this cake for the occasion.
Blackforest cake, American call it. Blackforest gateau British call it.
the cake origin is from German...Black Forest is actually one of the region name  in German..hehehe.

while browsing my recipe list in laptop, i saw this picture. i must have kept it after watching the tv program Food Safari. (that is what i normally do on any things that interest me. quickly copied it down somewhere where it can be reach later).

the cake was made from stacking some layer of chocolate cakes....
the whipped cream and the cherries fruits make it the 'blackforest cake' i guess....

the recipe i want to follow here is either the modified version of the original or the original one....hehehe. anyway the 'rugged' looked is just suiting me well here ....

pic from monitormunching

can go here for the recipe which has a slight modification from the Food Safari...black-forest-gateaux

can go here for the video in making the cake....Food Safari - Black_forest_cake

here are the things i need to make the cake.
planning to make  a square cake  12 inch x 12 inch.

1. butter cake - my normal butter cake 
2. chocolate cake - either to use german chocolate cake or just chocolate butter cake 
3. can cherries in heavy syrup - how many can? 
4. chocolate moose - never tried before...recipe here look for moose.... 
5. chocolate ganache - my recipe here ... chocolate-ganache
6. whipped cream -
i want to use cream cheese instead. and added in some whipped cream. ratio cheese: cream 1:2 with 1/2 cup sugar and vanilla.  still light but not as runny as whipped cream after exposing it to a room temperature for a long time.
or maybe  a modified whipped cream as here... stabilized-whipped-cream
7. some shaved chocolate and cherry for decorating....

Assembling.

1. butter cake . top with chocolate moose and cherry.
2. chocolate cake. top with cheese cream
3. butter cake. top with chocolate moose and cherry.
4. chocolate cake. top with cheese cream. and further top with chocolate ganache...and let it drizzle down to side....
5. butter cake. top with chocolate moose only.......
6. chocolate cake. top with ganache and let it drizzle down to side.....

7. deco with shaved chocolate.


maybe i buat 4 layer je kot.....

Insya allah....


here is the 'original' chocolate sponge recipe used for the blackforest cake... blackforestcake

Chocolate sponge
2/3 cup cake flour
1/4 cup Dutch-process cocoa powder
3 tablespoons milk
3 tablespoons vegetable oil
1 teaspoon vanilla
4 large eggs, room temperature, separated
3/4 cup sugar, divided
1/4 teaspoon salt

Place a rack in the center of the oven and preheat to 350 degrees. Line the bottom of a 9-inch springform pan with a round of buttered parchment paper.
1. Sift the flour and cocoa together into a small bowl. In another bowl combine the milk, oil and vanilla. In a large bowl, beat the egg yolks and half the sugar together until thick and lemon-colored, about 7 minutes. Using clean beaters, in a separate bowl whip the egg whites, remaining sugar and salt until they form stiff peaks. Gently fold the egg whites into the yolk mixture.
2. Sift half the flour mixture over the eggs and fold in until no dry patches remain. Repeat with the remaining flour mixture. Whisk a large spoonful of the batter into the milk mixture to lighten, then gently fold this back into the batter.
3. Pour the batter into the pan and smooth the top. Bake until a tester inserted into the middle comes out clean, about 30 minutes. Cool on a rack for 5 minutes, then run a knife around the edge of the cake and remove from the pan. Cool completely, then split horizontally into two even layers.


here another recipe to be considered also from the CakeBoss.

Vanilla Sponge cake.

By popular demand, it's the official CakeBoss Sponge Cake recipe!

It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs!

This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.

Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean.

Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.

 

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