Cherries are already here, I don´t even know since when. I looked at a cherry tree a couple days ago and thought they would be ripe not sooner than at the beginning of July, but they managed to do it earlier. I generally think everything gets ripe sooner this year and I don´t know what to use up earlier. Peaches are on sale, cherries, currants and a few first raspberries are in my garden, if only there was someone who would eat them. So, cherries. I wanted to try this well-known dessert for a while – Black Forest Cake with fresh cherries or Schwarzwald Torte. It is made with cocoa or chocolate cake, fresh cherries or sour cherries and a lot of whipped cream filling. I didn´t have enough of cherries during recent years, but I finally managed to get enough of them, so I could make it. You can find many recipes on Internet, but I wanted a cake not made only with cocoa, but rather with chocolate. You know, bittersweet chocolate, sweet and sour cherries and light whipped cream, what could be better. So, my cake is made with chocolate batter which truly is chocolate. Then, there is whipped cream filling with vanilla and a bit of mascarpone so filling holds its shape. And of course, fresh cherries, their taste is underlined with cherry syrup poured over layers. If you have lots of cherries, you definitely need to try this cake.
- Cake:
- 250 g butter
- 230 g crystal sugar
- 5 eggs
- 1 tsp vanilla extract
- 350 g all-purpose flour
- 50 g cocoa
- A pinch of salt
- 1 tsp baking powder
- 250 ml full-fat milk
- 100 g melted dark chocolate
- Syrup:
- 125 ml cherry juice
- 100 g sugar
- Filling:
- 500 ml heavy cream
- 250 g mascarpone
- 3 tsp vanilla extract
- 100 g icing sugar
- 600 g fresh cherries (washed and pitted)
- + grated chocolate
- + 8 – 12 fresh cherries
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Cake:
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Beat butter with sugar until fluffy.
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Incorporate eggs, one after another, and vanilla extract, beat again.
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In the other bowl, mix together flour, cocoa, salt and baking powder.
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Gradually and alternatively fold half of the flour mixture, then half of milk into the butter mixture using a spatula. Repeat until there is no flour mixture neither milk left.
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Then incorporate melted chocolate.
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Divide batter evenly into two same baking pans covered with baking paper.
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Bake each baking pan for about 20 minutes at 180 degrees or until a toothpick inserted comes out clean.
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Let both cakes cool and cut them horizontally into two layers.
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Syrup:
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Put juice and sugar in a medium saucepan and heat it.
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Bring it to boil while stirring occasionally and let it boil for two minutes.
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Set it aside and let it cool completely.
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Filling:
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Whip heavy cream.
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Add mascarpone and beat again on low speed.
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Add vanilla extract and icing sugar, beat again.
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To assembly:
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Brush a cake layer with cherry syrup.
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Then, apply filling and spread it evenly.
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Put dry fresh cherries on filling.
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Put cake layer on cherries and repeat this process until the last of four layers.
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Apply syrup and remaining filling on the top of the last layer. Apply filling on the sides of the cake as well and smooth it.
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Sprinkle the cake with grated chocolate, decorate it with fresh cherries and put it on a refrigerator for a couple hours.
- Baking pan - 23 cm
- Recipe for batter adapted from the magazine Apetit May 2018
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