Easy Gourmet Black Forest Cake

Easy Gourmet Black Forest Cake

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Create this decadent gourmet black forest cake with ease. Using simple ingredients to create a handcrafted chocolate ganache drizzle and buttercream icing. You will want to indulge again and again once you get a taste of it.

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Time needed

30 min preparation + 2 hour cooking

Serving Size / Yield

8 slices

Ingredients

  • Cake:
  • 3 T. unsalted butter melted
  • ½ C. all-purpose flour
  • ¼ C. powdered cocoa
  • Pinch of salt
  • 6 Lg. eggs room temperature
  • ¾ C. granulated sugar
  • 1 tsp. pure vanilla extract
  • Icing:
  • 4 C. powdered sugar
  • 1 C. butter
  • 2 Lg. Egg whites
  • ½ tsp. salt
  • 2 tsp. pure vanilla extract
  • 2 ½ T. cake flour
  • ¼ C. 2% milk
  • Chocolate Ganache:
  • 9oz. bittersweet chocolate diced roughly
  • 1 C. heavy whipping cream
  • 1 T. dark rum
  • Fruit topping :
  • 1/3 C. sliced strawberries
  • 1/3 C. blueberries
  • ½ C. cherries
  • ½ C. red seedless grapes

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Directions

For the cake:
Preheat the oven to 350°. Grease and flour a 10-inch cake pan that is 3 inches deep like spring-form mold. Sift the dry ingredients together in a bowl. In the bowl using the whisk attachment on an electric mixer beat the eggs, sugar, and vanilla at high speed until fluffy and thick, for about 8 minutes. Carefully tap the dry ingredients into the egg mixture slowly. Once as all the flour has been added to the eggs, immediately pour in the melted butter, making sure to leave the white, milky solids behind. With a rubber spatula, fold the flour mixture and butter into the batter until evenly mixed. Scrape the batter into the prepared baking pan, place the pan on a baking sheet, and bake for about 40 minutes or until the cake is slightly firm to the touch. Take cake out of oven and let cool on a trivet or cooling rack. Once cool enough to touch, flip cake on to working surface and let finish cooling. Once fully cooled carefully mark with toothpicks the middle of the cake with toothpicks on the sides of the cake. Gently slice the cake at the half mark all the way through using a back and forth method. Flip the bottom cake layer cut side down onto a work surface and set aside.
For the Icing:
Combine all the ingredients in a large bowl. Beat with an electric mixer until smooth, once smooth switch out the beater attachment for the whisk attachment and beat on high for about five minutes or light and fluffy. Be sure to scrape the edges with a silicone spatula. Once cake is completely cooled. Spread about a ½ cup amount of icing onto the top of the bottom cake layer, spread icing evenly on the cake layer. Put the top layer of the cake cut side down on top of the bottom layer, and repeat the icing steps. Once the top layer is covered, with a silicone spatula scoop some icing up and carefully dab it onto the cake sides. Do this until the sides of the cake is covered well. Using a cake scraper to smooth out the icing all around the cake. The cake’s icing surface should be smooth and even all around.
Chocolate Ganache:
Place chocolate into a large mixing bowl and set aside. Heat cream in a small saucepan over medium heat and bring to a small boil, careful to not let it boil over. Once it has come to the boiling point pour over chocolate in a large mixing bowl. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Fold in the rum and mix until smooth. Allow the ganache to cool before pouring over cake. Once ready to pour, start at the center of the cake and slowly work outward. Let ganache roll onto the sides of the cake, then place the fruit toppings on and around the cake in your desired layout. Let chill for about 20 minutes or until set. Serve.


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