![]() If you can't access Opies black cherries in kirsch, make your own by soaking some cherries in a bowl of kirsch overnight before baking.I would not recommend using fresh cream in this cake in place of the buttercream as it's not sturdy enough to then stack and ganache.You can make a half size cake by literally halving the recipe and baking into two tins.You can bake the cake into two tins instead of four if you don't have four - just use deep 8"/20cm cake tins, and bake for longer!.All of the decoration is optional - I just described and put the recipe everything I did for the cake.I hope you guys love this beauty of a cake as much as my brother and I did! Enjoy! x An offset angled spatula is easiest to use when putting the buttercream and ganache on the cake too! ![]() I also used my favourite 2D closed star piping tip. People can moan that I don’t cover cake boards normally all they want “As they can’t stand it” but if I’m just making a recipe post… what’s the point?!Īs usual for this cake I used a large metal scraper to decorate it, as it makes smoothing around the ganache so much easier. I just got a 10″ Cake Board from Iced Jems, and brushed melted chocolate onto it once the cake was done and added a ribbon around the bottom. I used some leftover ganache to cover it! Cake board Usually in a recipe post I won’t bother to cover the cake board if I use one because it doesn’t even slightly impact on the cake… and I wouldn’t have done it for this one either but as it was my brothers birthday I went that extra mile. ![]() I wanted a little pizzazz to this cake, which is why I then went for the vanilla buttercream swirls on top and a white chocolate drizzle for an amazing contrast against the dark chocolate ganache. ![]() However, you can swap the ganache up and use a milk chocolate version instead by using 400g milk chocolate and 200ml of double cream (same method). In my mind black forest = dark chocolate, so that’s why I went with it. In that one I used a white chocolate ganache and explained the ganache rule of 1:1 for dark, 2:1 for milk, and 3:1 for white chocolate. Use the leftover liquid from the jar/bowl to soak into the sponges! Ganacheįor the ganache, I decided to go with a dark chocolate one, so I had a nice contrast, similar to my Biscoff drip cake I posted recently. I went with cherry jam, and a jar of Opies cherries in kirsch for the filling, but if you don’t have access to the jar of cherries in kirsch, you can use fresh cherries soaked in kirsch overnight for this instead. When I posted my black forest cake recipe I got a very shirty email from someone saying I was completely and utterly wrong for having used buttercream in it, even though I had explained in that post as well about freshness and the fridge… but there we are. It just means the cake lasts much longer and doesn’t dry out! Theoretically a black forest cake should use fresh cream, but because I don’t want this cake to go in the fridge I use buttercream. When it comes to black forest cakes, there is a bit of a tussle about who is right in what the recipe puts. I realise most of you won’t want a giant version of this, but I think they look better in the pictures! Cream vs buttercream Because I went for a 500g mixed cake (to get four decent layers) you can easily just chop the recipe in half, and get a lovely two layered cake. The good thing about this cake is that you can easily halve it. In all honesty, I was meant to do this cake for my brother last year but I got a little sidetracked with life and never gave him the black forest cake he had asked for, so I thought going a little OTT this year would make up for it! And it did. This is partly because my black forest cake is already a three layer cake, so I wanted to make this different enough to that, and also to show you guys how to do a four layer beauty with a dark chocolate ganache covering! Black forest drip cakeīecause this cake is a little more intense with four layers, buttercream, jam, fruit and ganache there are quite a few ingredients so sorry in advance for that… but if you want to bake this exact cake, there is no way around it! Only the best will do for my brothers birthday. This cake is definitely a showstopper, as you will probably notice from the description at the beginning and the photos… I got a little carried away and went for a four layer insane cake instead of my usual three. To be honest though, when really is black forest season?! I usually think Christmas but August will do nicely! I realise that this may be a bit of a weird cake to post onto my blog in the summer, but it was for my brothers birthday so I’m rolling with it. Please see my disclosure for more details!* A four-layer black forest drip cake with chocolate sponges, cherries, vanilla buttercream, chocolate ganache, a chocolate drip and even more!
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