Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I currently have some time, I had been looking on the internet yesterday. Looking to find new, intriguing thoughts, inspiring meals that I’ve never tested before, to surprise my family with. Looking for a long time but couldn’t discover lots of interesting stuff. Right before I thought to give up on it, I found this yummy and easy dessert simply by accident at Suncakemom. It looked so tempting
on its image, that called for instant actions.
It absolutely was simple enough to imagine the way it’s made, its taste and how much my hubby will enjoy it. Mind you, it is extremely easy to please the guy in terms of cakes. Yes, I am a lucky one. Or possibly he is.Anyway, I went to the webpage and simply used the step-by-step instuctions which were accompanied by nice pictures of the task. It really makes life rather easy. I can imagine that it is a slight hassle to take pics in the middle of baking in the kitchen because you ordinarily have sticky hands so that i highly appreciate the commitment she placed in to make this blogpost and recipe conveniently implemented.
That being said I’m empowered presenting my very own dishes similarly. Many thanks for the idea.
I was tweaking the original recipe to make it for the taste of my family. I must tell you it had been an awesome outcome. They loved the taste, the thickness and loved having a delicacy such as this during a busy workweek. They quite simply wanted more, many more. So the next time I’m not going to make the same miscalculation. I am going to double the volume to keep them delighted.
For more Black Forest Cake check out 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.