Black Forest Cake

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recipe by Momo LMP https://momo-lemeilleurpatissier.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    477

This classic recipe will win you over with its perfect balance of textures and flavours. A delicious cocoa sponge cake is layered with a creamy mascarpone whipped cream and Morello cherry ganache. The whole thing is decorated with fine chocolate shavings around the edge. Use the best quality dark chocolate you can find, 70% or above. A must-try dessert for lovers of chocolate and sweet delights! User generated recipes have not been re-tested by Kenwood.

recipe updated 3 Jan 2024

Ingredients

  • Egg icon
    Egg
    150 g
  • Whipping cream icon
    Whipping cream
    100 g
  • Mascarpone cheese icon
    Mascarpone cheese
    100 g
  • Chocolate 60% icon
    Chocolate 60%
    150 g
  • Cherry puree icon
    Cherry puree
    150 g
  • Water icon
    Water
    75 g
  • Whole milk icon
    Whole milk
    75 g
  • Salt icon
    Salt
    2 g
  • Caster sugar icon
    Caster sugar
    85 g
  • Butter icon
    Butter
    35 g
  • Plain flour icon
    Plain flour
    60 g
  • Cocoa powder icon
    Cocoa powder
    15 g
  • Grapeseed oil icon
    Grapeseed oil
    30 g
  • Egg white icon
    Egg white
    150 g
  • Icing sugar icon
    Icing sugar
    20 g
  • Chocolate 70% icon
    Chocolate 70%
    100 g
  • Cocoa powder icon
    Cocoa powder
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Heatproof bowl
  • kCook icon Saucepan - small
  • kCook icon Baking tray - large
  • kCook icon Large mixing bowl
  • kCook icon Piping bag

Step preview

  1. Making the ganache:
  2. Melt the chocolate in a bain-marie or in the microwave
  3. Add cherry puree to a saucepan
  4. Heat until warm - 2 minutes, medium heat
  5. Pour 1/3 melted chocolate into the puree
  6. Mix until well combined and smooth
  7. Continue adding 1/3 of chocolate and mix
  8. Transfer the ganache to a large bowl
  9. Cover with plastic wrap and chill in the fridge - 2 hours
  10. Making the sponge:
  11. Preheat an oven to 190ºC
  12. Line a tray with parchment paper and set aside
  13. Add the ingredients in a small saucepan
  14. Heat until the butter melts - 2 minutes, medium heat
  15. When boiling, remove from the heat
  16. Then add the next ingredients
  17. Mix with a wooden spoon until well combined
  18. Return to the heat and continuously mix until the mixture dries - 1 minute, medium heat
  19. Fit the K-Beater
  20. Transfer the paste into the appliance bowl, fit the splashguard
  21. Mix until smooth - 1 minute, speed Max
  22. While the machine is running, add eggs in 3 or 4 batches - 1 minute, speed 2
  23. Then add oil
  24. Mix until well combined - 30 seconds, speed 2
  25. Transfer the sponge mixture to a large bowl and set aside
  26. Clean the appliance bowl and fit the Whisk Tool
  27. Add the ingredients into the appliance bowl, fit the splashguard
  28. Whisk until soft peaks form - 3 minutes, speed 4
  29. Remove the bowl from the machine
  30. Transfer 1/3 of meringue to the sponge mixture
  31. Fold gently with a spatula until well combined
  32. Continue adding 1/3 of meringue and gently folding
  33. Transfer the sponge mixture to the tray and spread until level
  34. Bake - 20-25 minutes, 190°C
  35. Remove from the oven and let cool
  36. Turn out the sponge onto a clean sheet of parchment paper and set aside
  37. Making the chocolate decoration:
  38. Temper the chocolate on a bain-marie
  39. Melt the chocolate, stirring with a spatula until it reaches 50°C
  40. Remove from the bain-marie until the temperature reduces to 28°C
  41. Return to the bain-marie until it reaches 31°C
  42. Spread the tempered chocolate onto a long sheet of acetate
  43. As soon as the chocolate starts to become matt in colour, roll up the acetate lengthways
  44. Leave to set - 15-20 minutes
  45. Making the whipped cream:
  46. Fit the Whisk Tool
  47. Add the ingredients into the appliance bowl, fit the splashguard
  48. Whisk until stiff peaks - 3-5 minutes, speed 3
  49. Transfer the whipped cream to a piping bag and chill in the fridge
  50. Assembly:
  51. Spread a thin layer of ganache over the sponge cake
  52. Chill in the freezer briefly to set
  53. Cut the sponge into strips, about 5cm wide
  54. Roll up one of the strips lengthways
  55. Place onto a cake board with the spiral facing upwards
  56. Wrap the remaining sponge cake around the spiral
  57. Pipe some whipped cream around the edge and spread until level
  58. Then pipe a spiral of whipped cream on top of the cake
  59. Retrieve the tempered chocolate and break into pieces
  60. Place the chocolate piece around the edge of the coated sponge cake
  61. Dust lightly, if desired
  62. Set aside in a cool place and remove 10 minutes before serving
  63. Serve
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