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Black forest cake recipe
Created by Martin Boetz
- Cuisine: German
- Prep Time: 45 min(s)
- Cook Time: 2 hr(s)
- Serves 16
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 cake300 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 hoursLevel 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.
If you enjoyed this Black forest cake recipe then browse more German recipes, dessert recipes, cake recipes, chocolate recipes, baking recipes and our most popular hainanese chicken rice recipe.
German Restaurants
Displaying 10 of 57 German Restaurants.
| Restaurant | Book Online | 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 |
Comments (59)
Previous
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.
Agree(0 people agree)
Disagree(0 people disagree)
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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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
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