Elegant Chocolate Forest Cake
Indulge in a timeless classic with our Elegant Chocolate Forest Cake. This delectable dessert, inspired by the lush Black Forest region of Germany, is a symphony of flavors and textures. Layers of moist chocolate sponge cake are generously filled with a luscious cherry compote and whipped cream, creating a harmonious balance of sweet and tart. Topped with delicate chocolate shavings and fresh cherries, this cake is not only a treat for the taste buds but also a feast for the eyes. Our recipe pays homage to the traditional flavors of the Black Forest while incorporating modern techniques to ensure a light and airy texture.
Ingredients:
For the Chocolate Cake:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Cherry Filling:
- 2 cups pitted cherries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Whipped Cream Filling:
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Additional cherries, for decoration
- Chocolate shavings or cocoa powder, for dusting
Instructions:
-
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting onto a wire rack.
-
Make the Cherry Filling:
- In a saucepan, combine the pitted cherries, granulated sugar, cornstarch, and water.
- Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the sauce thickens.
- Let the filling cool completely.
-
Whip the Cream:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Assemble the Cake:
- Cut the cooled cake into three equal rectangles.
- Spread a layer of cherry filling over the bottom layer of cake.
- Top with a layer of whipped cream.
- Repeat the layers with the remaining cake, filling, and whipped cream.
- Frost the top and sides of the cake with the remaining whipped cream.
- Decorate with fresh cherries and chocolate shavings or cocoa powder.
Tips:
- For a richer flavor, use dark chocolate cocoa powder.
- To prevent the cake from drying out, wrap it tightly in plastic wrap and store it in the refrigerator.
- For a more intense cherry flavor, increase the amount of cherries in the filling.
- To make the cake ahead of time, assemble it and store it in the refrigerator. Let it sit at room temperature for 30 minutes before serving.
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