Blackforest Cake

Blackforest cake topped with Olea Europaea Blackcherry jam & Amarena Cherries

A Black Forest Cake is nothing without a splash of Kirsch and good cherries. Erase all images and tastes of the excessively cream-laden chocolate cakes masquerading as Black Forest Cakes in the market. Make yourself an indulgent treat using the whole Amarena cherries and Olea Europaea Black Cherry Jam in combination with good quality chocolate and cream and watch as your creation becomes the star of every potluck party!

 Ingredients for the cake:

• ·         150 grams flour
• ·         50 grams unsweetened cocoa
• ·         200 grams soft brown muscovado sugar or brown sugar
• ·         150 grams butter, softened
• ·         4 eggs
• ·         ¼ cup natural yogurt
• ·         1 teaspoon baking powder
• ·         ¼ teaspoon baking soda
• ·         ½ teaspoon vanilla extract
•      Ingredients for the filling and decoration:
• ·         1 can of Amarenacherries
• ·         4-5 tablespoons OleaEuropaea Black Cherry Jam
• ·         2 tablespoons Kirsch (optional; replace with cherry syrup from the can)
• ·         300 mililiters whipping cream
• ·         100 grams dark chocolate, chopped (or use dark chocolate callets)
• ·         50 mililiters heavy cream (for ganache)
• ·         50 grams icing sugar        
•   ·      Fresh whole cherries for garnish (or use Amarena cherries)

Method:

 Preheat the oven to 160 degrees centigrade. Grease and line a 7 or 8-inch round baking tin (with tall sides). To make the cake, sift the flour, cocoa, baking soda, and baking powder together in a bowl. In a food processor or blender or in your stand mixer, place the eggs, butter, and sugar, and beat well until light and creamy. Add the vanilla extract and beat again until combined.

Whisk the yogurt in a separate bowl, adding a little milk, if required, to make it smooth.  Pour the egg mixture and the yogurt alternately in the flour mix and fold gently to mix. Pour the batter into the tin and bake in the center of the oven for 35- 45 minutes or until well risen and a skewer inserted in its center comes out clean. When done, allow the cake to cool completely. When cool, slice the cake horizontally into three.

Mix the Kirsch with 2-3 tablespoons of the syrup from the Amarena Cherries jar. Use this liquid to brush the tops of each of the three cake portions.

In a small mixing bowl, add the jam and half the cherries. Make a chocolate ganache by mixing the chopped chocolate with the heavy cream and microwaving for a minute in two installments. Stir well to ensure there are no lumps. Allow to cool at room temperature. Whisk the whipping cream and icing sugar together until sift peaks form.

 On two of the cake portions, first spread a liberal amount of the whipped cream and top with the jam mixture. Place one cake portion on another.  Place the last cake portion on top and pour the chocolate ganache over, allowing it to drip a bit on the sides.

 Top with cherries and chocolate curls to decorate. Serve cold. 

Visit olivetreetrading.com to purchase / for more information on our products.