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Black Forest Cake

Black Forest

This German classic has been inspired by good friend Martin Boetz who is a brilliant chef and now runs Cooks Co-op raising vegetables and supplying to restaurants. Having been part of the Australian food scene for over 20 years, Martin’s vision of chefs having influence and control over their produce from before seedling right through to the diners experience is now coming to life in this project, which focuses on sustainable farming, nurturing and quality produce.

Ingredients

Chocolate cake

225g butter
225g caster sugar
4 eggs
175g self-raising flour
50g cocoa powder

Chocolate Ganache

100ml thickened cream
2 teaspoons caster sugar
100g dark chocolate, chopped
20g unsalted butter

Cherry compote

1 420g tin of cherries
1 tablespoon sugar
1 vanilla bean, split

To assemble:

300ml thickened cream, whipped to firm peaks
Shaved chocolate
Fresh cherries when in season with stalks attached.

Method:

Cake

Preheat oven to 170°c fan forced. Grease and line 2 x 20cm springform cake pans.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs one at a time.

Sift together flour and cocoa powder and fold into mixture with a metal spoon or spatula.

Divide the mixture between the two tins and bake for approx. 25 minutes until firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
Split each cake in half to have 4 layers.
Cherries:
Strain liquid into a saucepan with sugar and vanilla.  Bring to boil and simmer until reduced and syrupy.  Add in cherries and cook for 5 mins.  Cool in pan.
Chocolate Ganache
Place chopped chocolate chunks and butter into a heat proof bowl.  Carefully heat cream and sugar (do not boil) and pour over chocolate and butter.  Stir until melted.
To assemble:
Place a layer of cake on plate.  Cover with whipped cream and place a third of cherries.  Drizzle with some cherry syrup.  Repeat for next two layers.  Place on top layer and pour over ganache.  Cover with shaved chocolate and place cherries around the edge of the cake.
Martin also uses a chocolate mousse in his layers. You can find his recipe at SBS Food Safari.
If you want to adult it up, sprinkle Kirsch on each layer of cake for a true German result!
You can find more of Marty’s work here.