Chocolate sponge cake split up with layers of irresistible whipped cream and spin around with the summery flavors of cherry.
As I recently have a little time, I had been surfing on the internet a few days ago. On the lookout for fresh, interesting thoughts, inspirational recipes that I’ve never tried before, to delight my family with. Looking for quite some time yet couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I discovered this delightful and easy treat by luck on Suncakemom. It looked so mouth-watering on its image, it called for immediate action.
It was easy to imagine the way it’s created, how it tastes and how much my husband might love it. Mind you, it is quite simple to delight him in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the webpage and simply followed the step by step instuctions that have been accompanied by wonderful pictures of the operation. It really makes life faster and easier. I can imagine that it’s a slight effort to shoot photos in the middle of baking in the kitchen as you typically have gross hands so I really appreciate the commitment she placed in to make this post .
With that said I am encouraged to present my personal recipes in the same way. Many thanks the idea.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I must say it was a great outcome. They loved the flavor, the thickness and enjoyed having a treat like this during a stressful week. They basically requested more, many more. So the next occasion I am not going to commit the same miscalculation. I’m going to multiply the quantity .
Many Thanks to suncakemom for the toothsome Black Forest Cake.
Base:
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.
Filling:
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.
Assembly:
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.