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Black Forest gateau
This royal cake is a true cherry feast!
ca. 180°C
30-35 min
10 pieces
Ingredients
Ingredients chocolate sponge cake:
2.000 gr
Damco chocolate sponge cake mix
1.200 gr
Whole egg
400 gr
Water
Ingredients chocolate ganache:
1.000 gr
Chocuise souplesse dark
400 gr
Cream 35% fat, unsweetened
200 gr
Confectioners glucose syrup
200 gr
Butter
Ingredients filling:
1.000 gr
Frucaps cherry fruit filling
Decorations:
Amarena cherries
Damcosnow
Chocolate shavings
InstructionsPrintDownload PDF
Instructions for the chocolate sponge cake:
- Put egg, water and Damco chocolate sponge cake mix in the machine and beat lightly with the wire whisk at the highest speed for 8-10 minutes until it is light and airy.
- Fill 20 cm Ø baking tins or rings with 350 g batter, and then bake.
Tip: For an even more regular structure, continue mixing the batter on the lowest setting for 1-2 minutes after mixing.
Instructions for the chocolate ganache:
- Bring the cream (35% fat) and Confectioners glucose syrup to a boil and mix it with the melted Chocuise souplesse dark.
- Finally, mix in the soft butter. Ensure the ganache is no warmer than 37°C before use.
Putting it all together:
- Cut the baked chocolate sponge cake bottom twice and brush the middle and top layers with plenty of Arlico kirsch liquor.
- Then, using a piping bag, apply whipped cream to the bottom layer and sprinkle with Amarena cherries.
- Put the middle layer in place and pipe buttons of Frucaps cherry fruit filling on top.
- Cover with the top layer, pour a generous amount of chocolate ganache over it, and allow it to set in the fridge.
- Finish the cake with whipped cream buttons, each with a whole Amarena cherry on top; place the chocolate shavings and Damcosnow in the middle.
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