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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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
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 85 grams unsalted butter, melted
For the syrup
- 1/2 cup of water
- 1/2 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
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 1/3 of the flour add cocoa mix and using a spatula and combine everything gently, repeat with the next 1/3 and finally add the last 1/3. 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 1/3 of the syrup. Add 1/3 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.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Cake
- Method: Baked
- Cuisine: Chilean
Keywords: black forest cake, chilean cuisine