Black Forest Cake

Method

1. 1

   For the Cherries and Syrup: In a small saucepan, combine sugar and water and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 2 minutes. Off heat, add cherries and let sit, covered, until thawed and soaked in syrup, stirring occasionally, about 1 hour.

2. 2

   Transfer cherries and syrup to a fine-mesh strainer set over a 2-cup measuring cup or bowl. Press fruit with a rubber spatula to release juice. Reserve the 12 prettiest cherries for garnish in a small bowl. Cut remaining cherries in half; set aside.

3. 3

   Return reserved syrup to sauce pan. Bring to simmer over medium heat and cook until syrup is thickened and reduced to 1/2 cup, about 10 minutes. Off heat, stir in 1/2 cup kirsch (you will have 1 cup syrup; see notes).

4. 4

   For the Chocolate Genoise: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly grease two 9-inch anodized aluminum cake pans and line with parchment paper (do not grease the parchment). Line two cooling racks with parchment paper.

5. 5

   In the bowl of a stand mixer fitted with whisk attachment, whisk eggs and sugar on medium-high speed until eggs are pale, cream-colored, thick, and voluminous, 10 to 15 minutes. (The egg mixture will rest on top of itself for several seconds when whisk is held about 4 inches above mixture.)

6. 6

   Meanwhile, in a large bowl, combine chocolate and cocoa; pour 1 cup boiling water over mixture and whisk until smooth.

7. 7

   Sift flour and salt into chocolate mixture and whisk until thoroughly combined. Whisk in vanilla. Add 2 cups of the egg mixture and whisk until mixture is homogeneous. Using a large, flat rubber spatula, gently fold one-third of remaining egg mixture into batter until mostly incorporated. Repeat with one-third more egg mixture. Add remaining third of egg mixture and continue folding, taking care to scrape bottom of bowl, until no streaks remain.

8. 8

   Divide the batter into prepared pans. Firmly tap pan on counter to remove large air bubbles.

9. 9

   Bake until cake is puffed and pulling away from the sides slightly, 25 to 30 minutes (the cake should also bounce slightly when tapped with a finger). Do not open the oven for at least 20 minutes, or you risk the cake collapsing. Once cake is removed from the oven, lift the pan about 8 inches above the work surface and drop it; this helps prevent the cake from shrinking.

10. 10

    Immediately run a small offset spatula around the sides of cake pan to loosen. Invert cake onto prepared wire racks, remove parchment from bottom of cake (a thin layer of the cake will rip off with the parchment; this is OK), and let cool completely, about 1 hour.

11. 11

    For the Chocolate Bark: Meanwhile, line a rimmed baking sheet with parchment paper. Microwave chocolate in a microwave-safe bowl at 50% power, stirring occasionally, until melted and combined, about 2 minutes. Using a large offset spatula, spread the melted chocolate in a thin layer across the prepared sheet, covering the entire piece of parchment. Refrigerate until matte and firm, 30 to 40 minutes.

12. 12

    For the Whipped Cream: When cake is completely cooled, and you are ready to assemble, using a stand mixer fitted with a whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. With mixer running, add pudding mix and sugar. Increase speed to medium-high and whip until just-stiff peaks form, 1 to 3 minutes (do not overbeat). Transfer 1 cup of whipped cream to a pastry bag fitted with a ½-inch open or closed star tip and set aside.

13. 13

    To Assemble the Cake: Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Brush the top of each layer with 4 tablespoons of reserved syrup.

14. 14

    Place 1 cake layer on a platter, syrup-side down. Remove the parchment (if it doesn't lift a thin layer of cake, use a serrated knife to lightly trim enough to expose the spongy cake; this will help the syrup absorb). Brush with 4 tablespoons of syrup. Using an offset spatula, spread 1/2 cup cream evenly over bottom cake layer. Arrange all of the halved cherries on cream. Dollop 1 cup cream over the cherries and spread evenly. Top it with the second cake layer, syrup-side down. Removed parchment (repeating trimming if necessary) and brush with remaining 4 tablespoons of syrup.

15. 15

    Spread remaining whipped cream evenly over top and sides of cake. Pipe a decorative border around the top edge of the cake. Arrange reserved whole cherries decoratively on top of cake.

16. 16

    Carefully remove parchment strips from platter and wipe platter clean. Break the chocolate bark into 1 1/2- to 2-inch pieces, then, starting from the top, gently shingle the pieces along the sides of the cake. Refrigerate the cake to allow it to absorb the syrup for at least 4 hours or up to 24 hours.

17. 17

    Before slicing and serving, let cake sit at room temperature for 30 minutes to 1 hour. Dip a sharp chef's knife in very hot water and wipe dry between cuts. Serve.

Nutrition

calories

493 kcal

fatContent

25 g

fiberContent

3 g

sugarContent

50 g

sodiumContent

241 mg

proteinContent

8 g

cholesterolContent

158 mg

carbohydrateContent

64 g

saturatedFatContent

14 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews