Heavenly Chocolate Cake as Base for Black Forest Cake.
It's been a while back since I wrote my last post. I have actually collected some pictures for my next writing, but I just haven't got the time to sit down and compose everything into the blog. Now, since we are finally back from our summer vacation and I have my extremely too much free time again, I will start posting some recipes and tutorials for you all to try.
For now it's the very moist chocolate cake that later will be turned into a black forest birthday cake for my lovely husband.
His birthday was exactly one day before we left for the vacation. And the whole week I've been spending more time browsing for ideas, tutorial and tips instead of getting ready for the vacation and starting to pack. This time my choice will be a chocolate cake, since chocolate is everyone's (my husband, sister and in laws) favorite thing except mine.
I need to start going with a perfect birthday cake for his special day. After browsing through a lot of chocolate cake recipes, I finally found the one that looks very close to perfection. A perfect man deserves a perfect cake.
So, let's get started.
What you need : unsalted butter 95gr
dark chocolate 95gr
granulated sugar 110gr
egg yolk 90gr
egg white 140gr
sugar for egg white 50gr
cocoa powder 15gr
cake flour 80gr
Let's mix them all together!!
1. Prepare your round baking pan and wrap the inside part with baking paper.
2. Whisk the flour and cocoa powder together. Sieve. Twice.
3. Heat butter until melted. Be careful not to let it melt too much that it gets brown. If you have any candy thermometer keep it around 80C when poured into the chocolate.
4. Pour the melted butter into the chocolate and stir until the chocolate is fully melted.
8. Using an electric hand mixer beat it until the volume is up and pour in half of the sugar. Keep whisking it for a few minute then add again the remaining sugar. Continue beating until you get a stiff white cream. It is good enough when you see the curling peak when you pull out the batter.
9. Pour in half of the egg white batter to the chocolate butter mix. If the chocolate mix is harden a little bit, just give it a little whisk.
10. Add the sifted flour and cocoa powder and stir it gently.
13. Do the toothpick test to your cake. If it comes out clean that means you can take out the cake and let it cool on the cooling rack.
14. After it's been cooled then you can start decorating it.
I used this chocolate cake for a black forest cake. I cut the cake into 3 layers then spread each layer with raspberry jam first, top it with cheese cream butter cream and fresh raspberry fruit. Put the second layer and do the same filling as the first before covering it with the last piece of cake. I crumb coated it with simple icing and let it cool in the fridge for a few hours before I cover it with fondant and decorate.
|Yup, I guess now it's really the time to buy a nice cake stand. :-)|
Check out more of my creations at www.MiNiBakes.nl