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Black forest cake
This version of the classic Black forest cake by chef Martin Boetz makes your knees go weak. Martin uses a chocolate mousse recipe from Heston Blumenthal’s book In Search of Perfection (but any basic mousse recipe is fine) and likes to garnish the cake with fresh cherries that have been marinated in kirsch for one week.
It is preferable that you soak the cherries one week ahead.
Ingredients
Butter cake
300 g - butter
300 g - caster sugar
6 - eggs
300 g (2 cups) - plain flour
1 ½ tsp - baking powder
Chocolate cake
1 tsp - baking powder
250 g chocolate, chopped
180 g - butter
6 - eggs
250 g - caster sugar
225 g (1 ½ cups) - plain flour
Chocolate mousse
4 - egg yolks (combined weight of 80 g)
200 g - caster sugar
100 ml - full-cream milk
150 g - top-quality dark chocolate, chopped
generous pinch of salt
200 ml - whipping cream
Chocolate ganache
95 ml - whipping cream
1 tsp - glucose syrup
pinch of salt
95 g - top-quality dark chocolate, chopped
20 g - unsalted butter
Cherries
680 g - jar sour (morello) cherries
1 - vanilla bean, split
1 tbsp - sugar
To assemble
kirsch
whipped cream
shards of dark or milk chocolate
10 - whole fresh cherries (preferably soaked in kirsch for 1 week)
Preparation
Setting time: 3 hours
Level of difficulty: medium
Preheat the oven to 180°C
To make the cake, lightly grease a cake tin. Cream the butter and sugar. Beat in the eggs one at a time then fold in the flour and baking powder. Pour into the tin and bake for 55 minutes. Leave to cool.
Butter another cake tin of the same size for the chocolate cake. Sift together the flour and baking powder. Melt the chocolate and butter together in a bowl set over a saucepan of simmering water then leave to cool. Beat the eggs and sugar together. Fold in the melted chocolate then the flour. Pour into the tin and bake for 1 hour. Leave to cool.
To make the chocolate mousse, beat the egg yolks with the sugar for 5 minutes or until stiff. Gently warm the milk in a saucepan then remove from the heat. Stir in the egg yolks and return to medium heat. Cook for 2–3 minutes, stirring frequently. Use a digital probe to monitor when the temperature of the mixture reaches 80°C and remove from the heat.
Place the chocolate in a mixing bowl and pour over the warm milk and egg mixture, stirring until the chocolate has melted. Add the salt and leave to cool.
Whip the cream until soft peaks form then fold into the cooled chocolate mixture. Spoon into a piping bag and refrigerate to stiffen.
To make the chocolate ganache, gently heat the cream, glucose syrup and salt. Place the chocolate in a bowl and add the warm cream, stirring until the chocolate melts. Add the butter and stir until it melts.
Strain the cherry juice into a saucepan. Add the vanilla bean and sugar and simmer until reduced to a syrup.
Carefully cut each cake into three slices. Place a layer of butter cake on a flat plate and splash with a little kirsch. Pipe a rim of mousse around the top of the cake to form a wall to keep in the cherries. Fill with some cherries then top with a layer of chocolate cake. Spread with whipped cream. Repeat the layers but instead of topping the cake with cream, spread with ganache. Allow it to run down the sides of the cake. Sprinkle with chocolate shards (to resemble the bark of trees in a forest) and garnish with whole cherries. Leave the cake to set for 3–6 hours – in the refrigerator if necessary but take it out at least 1 hour before serving.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Butter another cake tin of the same size for the chocolate cake. Sift together the flour and baking powder. Melt the chocolate and butter together in a bowl set over a saucepan of simmering water then leave to cool. Beat the eggs and sugar together. Fold in the melted chocolate then the flour. Pour into the tin and bake for 1 hour. Leave to cool.
To make the chocolate mousse, beat the egg yolks with the sugar for 5 minutes or until stiff. Gently warm the milk in a saucepan then remove from the heat. Stir in the egg yolks and return to medium heat. Cook for 2–3 minutes, stirring frequently. Use a digital probe to monitor when the temperature of the mixture reaches 80°C and remove from the heat.
Place the chocolate in a mixing bowl and pour over the warm milk and egg mixture, stirring until the chocolate has melted. Add the salt and leave to cool.
Whip the cream until soft peaks form then fold into the cooled chocolate mixture. Spoon into a piping bag and refrigerate to stiffen.
To make the chocolate ganache, gently heat the cream, glucose syrup and salt. Place the chocolate in a bowl and add the warm cream, stirring until the chocolate melts. Add the butter and stir until it melts.
Strain the cherry juice into a saucepan. Add the vanilla bean and sugar and simmer until reduced to a syrup.
Carefully cut each cake into three slices. Place a layer of butter cake on a flat plate and splash with a little kirsch. Pipe a rim of mousse around the top of the cake to form a wall to keep in the cherries. Fill with some cherries then top with a layer of chocolate cake. Spread with whipped cream. Repeat the layers but instead of topping the cake with cream, spread with ganache. Allow it to run down the sides of the cake. Sprinkle with chocolate shards (to resemble the bark of trees in a forest) and garnish with whole cherries. Leave the cake to set for 3–6 hours – in the refrigerator if necessary but take it out at least 1 hour before serving.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
German Restaurants
Displaying 10 of 57 German Restaurants.
| Restaurant | Suburb | |
| 1. | German Arms Hotel | Hahndorf |
| 2. | Vienna Restaurant | Kambah |
| 3. | De Bortoli Winery and Restaurant | Dixons Creek |
| 4. | Maximilian's | Verdun |
| 5. | Eiger Swiss Restaurant | Petersham |
| 6. | Hofbrauhaus | Melbourne |
| 7. | Hahndorf Inn Hotel & Cellars | Hahndorf |
| 8. | Harmonie German Club | Narrabundah |
| 9. | Elmar's in the Valley | Henley Brook |
| 10. | Lowenbrau Keller | The Rocks |
25 Feb 2013 11:08 AEST
angela
brisbane
disappointed
Prior to sharing this recipe was it proofread by anyone??
Obviously not! Waste of time, money & ingredients.
17 Dec 2012 09:08 AEST
steve
canberra
very good
I was apprehensive about making this because the comments were pretty luke warm. I have to say that I didn't have any of the problems people have talked about. I followed the steps as they are in the video, not the recipe. They are a bit different, as people have mentioned.
I thought it was brilliant, and was a bit of a show piece. I vowed to provide a positive comment here to provide a bit of balance, and then forgot about it. Now I am coming back to make it again, and thought I better do it.
02 Nov 2012 06:57 AEST
Aachen
Sydney
It's ok, but not really SWK
...
I'd recommend the same amount as for the butter cake, 1½ tsp. As for the piping: The ganache shouldn't be piped, but scoped over the cake (as in the video). The mousse on the other hand needs to be piped. I'd advise against reducing the cherry juice to a syrup and adding that to the cake. That will just leak out of the cake. A little bit syrup is ok though. Lastly, the cake should be settled for 3-6 hours in a fridge. Hope that helps.
02 Nov 2012 06:53 AEST
Aachen
Sydney
It's ok, but not really SWK
I think it's a nice respectable cake. Not the usual Schwarzwälderkirschtorte (Black Forest Cake) that has the cream plastered on its outside, but a variation of it. It's more chocolaty. I agree with others here that the recipe doesn't really match the video. For starters Martin mentions a vanilla layer and the recipe calls it a butter cake and doesn't even mention vanilla. The chocolate cake should definitely have some baking powder. TBC...not enough characters
25 Oct 2012 02:52 AEST
Anil Kumar
Noida
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200 Directory submissions
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10 Press Release Submission
30 Sep 2012 05:54 AEST
Andrew Haskins
Queanbeyan NSW
Martins Choc Black forrest
this recipie resembles very little content to the video. The cake recipie is wrong, baking powder should be added to the chocolate to make it edible and light. The method for the ganache in the recipie states put it in a piping bag, this should be the mousse. The layers of cake differ from the method to the components (to build your cake)
and the mousse is a disaster, what a shit recipie. The mousse you are piping on the video, is definately not the one provided. This not a cheap recipie
30 Jun 2012 11:22 AEST
Gehring
toowoomba
Schwartzwaelderkirschtorte
This has to be the weirdest version of this cake I have ever seen. Yes it's not traditional Black Forest Cherry Cake BUT every chef can have poetic licence. This chef DEFINITELY went way too far 'left'. As a Black Forester I have made countless Black Forest Cherry Cakes - yes this is THE WORST version Ive ever seen in my life but what the hey. It looked like a nice chocolate cream cake... I think this show really needs to research it's German chefs before they embarrass their german viewers.
14 Apr 2012 06:07 AEST
Somebody
China
Gabe
Gabe is a great person, you should get to know him!
05 Apr 2012 10:16 AEST
Bean
Campbell Town
Not Black Forest
I am German and this is the worst version of a black forest cake I have seen.
It's not even close to the real thing! Very disappointing!
05 Apr 2012 09:53 AEST
Naomi
St Leonards
It does work
There are no hidden tricks nor special tips to this recipe. Good fresh ingredients and a good knowledge of cooking is your best bet. Have everything at room temperature before you use it. Cream your butter and sugar until the sugar is fully dissolved and use a light hand mixing in the flour. The mousse definitely works as does the ganache. Read my reviews from Jan/Feb 2010. I can vouch for how well it works and tastes. The glucose made fore a wonderful textured ganache. Learn to cook with love.
30 Mar 2012 08:48 AEST
conpanbear
Kingsbury
Worst ever
Worst cake I've ever made. The butter cake was nice, but the chocolate one was dry and dense. The mousse is too sweet and runny. I made this recipe despite reading the negative comments because I am extremely methodical, and thought that if I followed the recipe and video perfectly, I'd have a better outcome. No matter what, I think it is impossible to reproduce the cake as it is in the video. I think there are special tips and tricks that he omits so don't waste nice ingredients on this recipe.
24 Mar 2012 10:22 AEST
Jack
Melborune
EHHHHH!
Now, the cake looked awesome on the show. And knew it was a great idea for a birthday. Followed it to the letter, but found errors and issues. The "moose" wasn't moose like they had. Theirs was WAY thicker, you can't call it a custard either. I let mine sit for ages. When i piped it, it was runny and eh. ALSO, any ganache i've ever made didn't have glucose, it never set either.
Sum up:
Big let down
Moose wasn't the right term or idea
:( I wanted to eat this. It will taste good, but not look it
22 Mar 2012 02:30 AEST
Barry
Thornlie
What a flop
This recipe would have to be the worst I've tried to follow. I followed it to the letter, except the bit about the ganache in the piping bage etc. The cakes were heavy and dry, especially the chocolate. It was very expensive and would somebody tell me what you were supposed to do with the rendered down cherry juice? I'm afraid its going to be served up as trifle now, but only after a very liberal sloshing of sherry.
03 Mar 2012 09:51 AEST
Anastasia
Sydney
Very Dissapointing
I will never do this cake again. It turned out to be a bit dry. I believe the chocolate cake and the butter cake are simply wrong. They should be light, sponge cakes. The instructions were poorly written. The mousse receipe was the only good thing that came out of this. It was a waste of time and ingridients.
28 Dec 2011 07:44 AEST
Aditi
shah
very helpful
i think its well written , since i seen the video of same recipe therefore..
i would for sure like to try it.. and damn sure it will be yum..
Thank you, SBS food..!! :)
15 Sep 2011 10:16 AEST
cricket bat and ball
sydney
sports
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21 Aug 2011 09:02 AEST
Gill
Sydney
Perfect - But it isn't yet eaten!
No sure why you are all having so many problems. This recipe worked perfectly from go to woe. My tips are add some baking powder to your chocolate sponge mixture. Buy the Lindt 70% dark chocolate from The essential ingredient and use proper pouring cream - not the thickened cream. Be exact in your measurements and definitely get the heat gauge for preparing your ganache. I'm yet to taste it - but so far so good.
26 Mar 2011 11:50 AEST
Bianca
Preston
euro spnge
To make this recipe work you need to know how to make a European sponge. I don't think there is enough emphasis put on the need to beat the eggs and sugar together in the chocolate cake recipe. This needs to be done for quite a while until the mix is pale thick and smooth. In a European sponge the only raising agent is the air trapped in the eggs, so it is essential to get this stage right or you will end up with a chocolate omelet!
Beat well, fold carefully and it is a winner!
06 Mar 2011 10:31 AEST
Matt
Melb South East
Can't get that mousse right
I've made this one now once or twice, I've given up on the cake recipe, I use two packet cakes (yeah, I know!) and make four layers. The cakes are much easier to use and taste better than those in the recipe. They're also not so disaster prone as those in the recipe!!!! The mousse however is my biggest headache. I've never been able to get this right as it turns out to be far too runny. I've tried a few variations, but just can't seem to get it right. Has anyone got any other mousse ideas?
19 Dec 2010 10:13 AEST
Stephen
Melbourne
A few tips
Also before making this cake I cross referenced with the printed recipe in the Food Safari cookbook. The recipe is good as is, the ganache is actually fantastic. However, the recipe does not specify cake tins size; I used 20cm round cake tin. In doing so I had to leave it in the oven for 15mins longer, so I think using a 24cm tin would be better, also it ended up being too high. Just dont mix the mixtures too much (fold in ingredients). Also sprinkle an extra layer with kirsch. Hope this helps.
17 Nov 2010 10:07 AEST
Stephen
Melbourne
A bit of a shame...
When I first saw this recipe on TV I was determined to try it. However, the recipe has a few flaws. I found it strange that the order of ingredients is not chronological and, as mentioned in another post, the chocolate cake is needs a raising agent. Also half of the mousse recipe is under the ganache method - DO NOT put the ganache in a piping bag! Lastly, the cakes (one each ONLY, not X 2) must be cut into three laters, NOT in half. Uses choc bits for the ganache, hardly top quality couverture
21 Oct 2010 12:12 AEST
jane
canberra
watch the vidoe
i think the recipe is only a written approximation of the show and if you want to cook it well you should use it with the video from the show i think that fixes the flaws for me atleast
14 Oct 2010 03:47 AEST
Iris
Melbourne
Badly written recipe
After reading the recipe several times, I worked out there were many mistakes and we had to practically rewrite it. After making the cake, I concluded it was too high and the chocolate layers too dense (we note the recipe is probably missing a raising agent such as baking powder or maybe it was meant to be self-raising flour). The mouse and ganache were great but I think there are less complicated recipes. Overall not worth it - all look and not that great tasting!
10 Oct 2010 02:57 AEST
pauly
altona
sheeesh...
5 hours and counting, should have read your comments first i reckon. mousse is looking a bit thin too....
01 Oct 2010 09:48 AEST
Laura
Cambridge Gardens
someone can't count
I made this up on Thurs. Thought the 6 eggs per cake was a bit rich so I improvised & bake one vanilla & devil's cake mix. Mousse was good but would have bought a packet mix. Also improvised ganache. Splashed on heaps of kirsch anyway. Got too confident in building up the cake...... hang on...... where did the 2 extra layers come from. I am sure it said 4 on the 1st section????? Boy did it turn out to be a massive cake, about 6" high, imagine if I had the extra 2 layers....... LOL ;)
19 Sep 2010 09:44 AEST
Jemima
Toowoomba
A bit unimpressed
This looked amazing on the show, so I tried making it today. The cake turned out very very dry - I would recommend turning down the oven temp or cooking for shorter time. Overall, the cake was extremely time consuming and expensive, so I was disappointed that it didn't turn out very well. Also I think the recipe has the ganache and the mousse a bit mixed up? - it says to put the ganache in a piping bag and leave to set - I assumed this was meant for the mousse.
19 Sep 2010 02:36 AEST
Mike
Kallaroo WA
When is a Half, not a Half??
Recipe calls for cakes to be cut in half, then has them each used 3 times. Bit like loaves and fishes, me thinks.
07 Sep 2010 12:53 AEST
pop goes the weasle
poopbag
what?
dude that guy is so hot!!!!!!
07 Sep 2010 12:50 AEST
gentleman
somewhere
poop bag
this ''woman'' is a blonde idiot!
07 Sep 2010 12:46 AEST
gentleman
some where
hi
why did you add dead grass at the end
25 Jul 2010 06:05 AEST
Matt
Canberra, ACT
Meh.
Got it all together after Googling for Heston Blumenthal's original 2006 piece on Black Forest cake. The mousse was a little problematic (Blumenthal's wasn't to be piped like this, but poured and chilled in a mould), but nothing an hour in the freezer couldn't fix. The cakes were dry; suggest 160oC rather than 180oC, or baking both at once. The ganache was thin. Overall, this wasn't really worth the effort. Will probably turn the remaining half a cake into trifle.
04 Jul 2010 12:15 AEST
Michelle
Toowoomba
just starting!!!
okay i was soooo excited to make this recipe for my sisters birthday and thought i would do a trial run of the mousse....what a bomb!!!! Its runny!!! This recipe has cost me a fortune so far, and now even more to fix it, thanks Chef!!!
13 Jun 2010 12:39 AEST
zc
-
alternative recipe for ganache?
Ganache
150g milk chocolate
150g dark chocolate
84ml (1/3 cup) thickened cream (35 percent fat)
Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.
personally i felt the ganache from the recipe(black forest) turned out too watery. this might be an alternative for the cake.
13 Jun 2010 12:39 AEST
zc
-
alternative recipe for ganache?
Ganache
150g milk chocolate
150g dark chocolate
84ml (1/3 cup) thickened cream (35 percent fat)
Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.
personally i felt the ganache from the recipe(black forest) turned out too watery. this might be an alternative for the cake.
13 Jun 2010 12:39 AEST
zc
-
alternative recipe for ganache?
Ganache
150g milk chocolate
150g dark chocolate
84ml (1/3 cup) thickened cream (35 percent fat)
Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.
personally i felt the ganache from the recipe(black forest) turned out too watery. this might be an alternative for the cake.
11 Jun 2010 06:03 AEST
zc
-
recipe error.
Chocolate Ganache
(Martin uses the mousse recipe from the Heston Blumenthal book but any basic mousse recipe is fine to use.)
Gently heat the cream, glucose syrup and salt. Break the chocolate into a bowl then stir in the warm cream. When the chocolate has melted entirely, add the butter and stir until that too has melted. Spoon the mixture into a piping bag and place it in the fridge for at least an hour to stiffen.
why would you put ganache into a piping bag??
31 May 2010 04:22 AEST
Peter McGifford
Manly
This is Not the right pesentation
to get a bette german cake,made the german way as I have a DVD showing correct way.this cake looks like a french imposter of the real masterpiece.Iam a cook ,But not a pastry chef.Howeve Having visited germanys black forest twice & some of its cafes and friends homes.the real one has cream aound the sides and on top.cherries on top should be morello not glace.chocolate curls or tree shapes On top,then the sides with choc shavings.If i want fech cakes i go to a french cake shop,Vienna is better .
15 May 2010 10:45 AEST
Michelle
Altona Meadows
Accomplishment!
After inspiration from Masterchef, I thought i would try bake a black forest cake for the in law's & husband's birthday. The recipe they presented didnt get much positive feedback so I thought I'd give this simpler recipe a go. Everything turned out perfect! The cakes weren't dry in the slightest (10inch pan - baked at 160 degrees fan forced). I couldn't be more proud. Next time I would use an 8-9 inch pan so the layers are thicker. Highly recommended if you follow to the recipe to the tee!
08 Feb 2010 05:15 AEST
Naomi
St Leonards, VIC
It was Brilliant!
I started making this cake on Saturday for my 40th - cakes, mousse & cherries. Finished it Sunday morning and the results - AMAZING! The cake looked just like Martin's. I used just under 10" springforms for the cakes. Yes, the cakes are a little dry but with all the fillings and some kirsch you end up with a spectacular cake that cuts easily, serves well and IS a religious experience to the diner. To all the nay-sayers I say TRY AGAIN! The recipe works and I served 13 adults with 1/4 cake over.
11 Jan 2010 10:53 AEST
Naomi
St Leonards, VIC
It works!
After reading all the negative comments I was a bit worried about making this for my birthday from the book I received at Christmas. Last night I made the mousse for a trial run and it worked a treat I used large eggs for the yolks and high quality Callebaut Dark Chocolate. For the cream I used double cream (Gippsland). It is set thick and creamy. German tortes are traditionally quite large so I will be using at least a 10 inch springform for the cakes. Stay tuned!
29 Dec 2009 11:34 AEST
Ruth
Cumberland Park
Lacks detail
We used SR flour in the cakes, but they were still very heavy and dry. The chocolate cake took ~90 min to cook, and the butter cake was swimming in melted butter leaked from the springform pan. We looked up the actual H Blumenthal mousse recipe, and were grateful - the missing ingredient is gelatine. We used 9inch tins for the cakes, and while they may have been thick enough for 3 layers, I went halves and just went with less layers. Good idea, but I would use different cake recipes next time.
27 Dec 2009 04:32 AEST
Riya
india
good
good receipies for the cake
07 Aug 2009 01:33 AEST
m
a
what a flop
what a flop the choc cake is incredibly dense and dry, the moose requires twice the amount of cream, the ganache needs half the cream and no glucose who ever desighned this recipie was not a chef! i am and when you just look at the ingredient proportiond they are all way out of wack. theidea is good but DO NOT follow the ingredients listed.i used a 9 inch cake pan which was too small the layers became too thick so i didnt use half of each cake or it would have been a foot high.
01 Jul 2009 11:46 AEST
ranai
nsw
ggg
gggabe, you sound stupid..
i/'m 12 to.
12 May 2009 11:12 AEST
dianne
oakleigh
i too had goo
Just used normal size cake pan because recipe didnt specify any other, what a costly disaster.
Were the eggs and sugar for the chocolate cake supposed to be beaten until smooth or thick?
Lift your game whoever is resposible for this recipe site
27 Mar 2009 10:49 AEST
Gerard
Hawthorn
Amazing
May not be authentic but tastes amazing and is extremely fabulous!
04 Mar 2009 02:35 AEST
Clay
Coburg
You sure?
Ay? No way! Looks like there's too many eggs.
24 Jan 2009 04:32 AEST
Audrey
perth
close but no cigar
i havnt yet eaten mine, only just put it in the fridge. But i know itll taste great, anything with that amount of chocolate would. The mousse didnt set and some of the instructions werent helpful, so it just looks like a massive mound of cream and chocolate...i dont know how im going to transport it, but it should be fun
11 Jan 2009 03:02 AEST
Rimian
Thirroul
A booboo
My friends and I had a great time cooking this. I had weird chocolate dreams that night.
I think this recipe has a mistake. The Ganache and Mouse get a little mixed up. Don't up the Ganache into the piping bag. The mouse goes in there.
04 Jan 2009 08:12 AEST
Ilky
Glendale
What the..........
I made this cake on New Years Eve so that my gusets could celebrate 2008 in a hugh gastranomical way (that was some mother of a cake).The recipe did not indicate the size of the cake tins to use,hence the very tall cake with the mousse that was like a runny custard. I served this cake up at 11pm with lots of laughter and great compliments from all, they loved the flavour. 2008 a year of the unexpected.2009 perhaps a year of adjustment for this recipe and world events.
04 Jan 2009 07:57 AEST
Ilky
Glendale
What the..........
I made this cake
27 Dec 2008 02:01 AEST
Marilyn Fenton
Camden
Flavoursome
I made this cake for christmas and as i didnt have any kirsch i used cherry brandy. Flavour was delicious but i found the cake itself heavy. I used plain flour but i too wonder if self raising flour would have made the cake lighter.
26 Dec 2008 01:43 AEST
Elizabeth
Lenah Valley
Editing please
We made this cake with raspberries rather than cherries and substituted creme de cacao for kirsch: still tasted great.
It's the mousse, not the ganache which needs to chill; definitely self raising flour and of course split the cakes in three layers each. Serves at least 12 (hungry teenagers); probably 16 normal humans.
23 Dec 2008 11:58 AEST
Pascale
Prospect
Piping bag
I would cool the mousse in the piping bag, not the ganache
20 Dec 2008 07:15 AEST
Roger
Belconne ACT
Self Raising Flour
The recipe specifies baking powder so it would be self raising flour. The cake looked stunning on television.
18 Dec 2008 07:59 AEST
Gabe
Mosman
Looking Goo!!!
Hi I'm Gabe, I'm 12 and I love my food and your show. I loved the look of the black forest cake and am on my way to making it!
Hope you keep up the good work, Gabe.
18 Dec 2008 01:47 AEST
Elizabeth
Lenah Valley, Hobart
How many layers?
Having cooked two cakes and split each into two, the instructions then call for three layers of chocolate cake and three of butter cake.
18 Dec 2008 12:08 AEST
john
brisbane
flavour
Amazing!
17 Dec 2008 08:28 AEST
Matt
Riverstone, NSW
Great recipe
This recipe looks great, however my main problem is I'm not sure if the cakes require plain flour or self raising flour. Perhaps that could have been pointed out.
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