Black Forest Cake is a very classic cake in Chile, it has always been one of my favorites... when we lived in Santiago I loved going to Avenue du Bois (the cake shop on El Bosque, the original address ) and buying a portion... that way I didn't risk eating the whole cake. The version of Avenue du Bois was more sophisticated with a layer of chocolate mousse apart from the regular ones.
I made this for a dinner with friends and didn't want to get into much trouble, but the ratio filling/sponge cake was a little off for my taste. I recommend making a sponge cake and dividing it into three layers. I'm also getting to know my new oven, and it overcooked a bit and turned out a little dry... I'm sharing this so you see everything doesn't turn out right all the time... I've made this cake many times, so I can tell the difference. It was still nice and more than just edible.
Here are plenty of photos for reference.
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Black Forest Cake
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hour, 30 minutes
- Yield: 20
- Category: Cake
- Method: Baked
- Cuisine: Chilean
Description
A classic cake very popular in Chile.
Ingredients
For the cake,
- 170 grams cake flour or 120 grams regular flour (no baking powder) and 50 grams chuño
- 55 grams powdered cocoa, unsweetened
- 7 eggs
- 200 grams granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- 85 grams unsalted butter, melted
For the syrup
- ½ cup of water
- ½ cup of sugar
- 3 tablespoons cherry liquor or pisco
For the filling and decoration,
- 3 cups cream, cold
- 3 tablespoons sugar
- 1 (500 ml.) jar tart cherry jam
Instructions
Preheat the oven at 365F or 185C. Cove the base of a round cake mold (20 cm diameter by 8 cm height) with waxed paper.
Sieve the flour with powdered cocoa twice, to combine completely.
In a bowl combine the eggs, sugar, salt, and vanilla using a hand mixer. Place on Bain Marie and allow to heat to 115F or 46C. Remove from Bain Marie -- careful, the bowl will be hot-- and beat with electric mixer on high until the mix rises and is very frothy, about 6 minutes or more.
Sprinkle ⅓ of the flour add cocoa mix and using a spatula and combine everything gently, repeat with the next ⅓ and finally add the last ⅓. Add the melted butter and incorporate into the mix, always taking care of not collapsing the mix. Just stir very gently.
Place in the mold and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Let cool on the mold. Refrigerate in the same mold if you are preparing it the next day.
Note: I used 2 molds, but it wasn't a good idea, it did not rise well. So use one mold.
For the syrup, place the water and sugar in a small pot, heat until sugar dissolves, allow to cool. Add liquor, stir.
Beat cream at high speed (I always refrigerate the bowl and beaters for about 5 minutes) until soft waves form, add sugar slowly, beat again at high speed until firm or Chantilly.
Unmold the cake, loosen with a knife and turn over on a plate. Make a dent on the cake before layering as a reference when mounting the cake.
Divide the cake into 3 layers using a long serrated knife, and saw and keep rotating the cake at the same time.
Separate the layers.
Place the first layer on a plate and sprinkle ⅓ of the syrup. Add ⅓ of the jam and one layer of 1 cm of cream. Repeat. Cover with a thin layer of cream and refrigerate for 1 hour. Keep the rest of the cream refrigerated.
Decorate to your taste. Keep refrigerated.
Neema tarimo says
I like this recipe and I will use it give me more and videos
Pilar Hernandez says
Sadly, I don't have time to do videos.
Debbie says
Your website i s a nightmare to use. I have been trying for three days to dwonload recipes. Most websties with recipes hae a print opotion. When I try to print I get all pictures whether I wantt hem or not. I'm not printing 20 pp. just to get a recipe. When I try to cut and paste your setup refuses to allow me to reduce font. Same problem. Please consider consulting soene to fix this. I'm going to go to another webiste for Chilean recipes.
Pilar Hernandez says
I'm sorry you had problems, I will fix what I can (I'm aware of the printing problem, but I don't have an easy fix at the moment). Good luck with the other sites.