Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I recently have some time, I was looking on the web yesterday. In need of new, fascinating tips, inspiring meals that I’ve never tried before, to impress my loved ones with. Hunting for a long time but could not discover lots of interesting things. Right before I wanted to give up on it, I found this delightful and easy dessert simply by chance. It seemed so yummy on its photos, that called for fast actions.
It had been not so difficult to imagine just how it is created, its taste and just how much my husband might like it. Mind you, it is quite simple to please the guy in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the site: Suncakemom and followed the precise instuctions that have been coupled with impressive images of the operation. It just makes life much easier. I can suppose it’s a bit of a hassle to shoot photographs in the middle of baking in the kitchen because you will often have gross hands so that i highly appreciate the hard work she placed in to build this post .
Having said that I am encouraged to present my personal recipes in a similar way. Thanks for the thought.
I had been tweaking the original formula to make it for the taste of my family. I’ve got to say that it was an awesome outcome. They enjoyed the flavour, the structure and enjoyed having a sweet like this in the middle of a lively week. They quite simply demanded lots more, many more. Thus the next time I’m not going to make the same mistake. I’m going to multiply the volume to keep them pleased.
There are more Black Forest Cake at SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs and put them into two different mixing bowl.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it’s ready to add to the butter.
Alternate flour, melted chocolate and yolks whilst mixing them with the butter. Incorporate them well.
As a final step, fold egg whites to the mixture.
10. Pour batter into the tray and stick it into the preheated oven for about 40 minutes or until tooth pick comes out clean.
11. When it’s out of the oven, place it on a cooling rack until it completely cools down. Don’t try to work with it even if it’s only slightly warm as it would ruin the whipped cream’s texture thus the whole cake.
12. Cut the cake into 3 equal pieces horizontally.
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form.
Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Spread 1/3 of the jam on the bottom part of the cake.
Spread 1/4 of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream.
Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer.
Spread the remaining 1/3 of jam on top of the last cake layer and 1/4 of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
10. Place the cherries on top of each whipped cream decoration.
11. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.