This is another post right from the heart. Long before I knew I would do Cake Decorating at some point in my life, this was my favorite thing to make. Black Forest Cake moistened with syrup and loaded with fresh whipped cream and topped with any seasonal fruit of your choice. It is quick to do and is definitely a crowd pleaser in my case hubby pleaser. This cake gained additional importance in my life since my hubby dear loves it. He totally enjoys chilled moistened cake with fresh cream and strawberries. So today, I planned to give him a little surprise as he was missing this cake alot lately and I was not getting time to do it. Another reason for this post is one of my apt follower requested something similar in order to please her man. God, we spoil them 🙂
This recipe is adapted from a wonderful gift from my sister. The only thing common about this book is that it is a Chocolate Cookbook. But it is a such a unique and informative book that educates you about chocolate in a very interesting manner. It has all the information on types of chocolate, how to taste it, how to judge quality, special equipment and tools required to work with it and what not, followed by very nice set of selected recipes. When it was given to me I thought it was a chocolate bar. I love this information packed (as opposed to calorie packed) chocolate bar on my kitchen shelf. Thankyou sista 🙂
Enough of talking, coming to some recipe education, Genoise Cake is originally a French butter sponge cake or European sponge cake [description courtesy: Joy of Baking] is somewhat similar to sponge cake with a difference that in this one, a little melted butter is added which give extra flavor and richness to the sponge. In sponge, eggs are usually separated and beaten but in Genoise, eggs are beated whole. Since the Genoise sponge can be dry, it is important that it is moistened with syrup or juice and the flavor penetrates into the sponge when it is kept for sometime. So make sure you time your making and serving carefully.
Sugar 1/3 cup
Flour 1/2 cup
Cocoa Powder 2 tbsp
Butter (melted, don’t boil it) 1 tbsp
1. Prepare 6″ round cake tin. For double recipe use 8″. Grease it lavishly and then dust with flour. Remove excess flour.
2. Beat eggs and sugar for about 8 minutes with a beater until ribbon like.
3. Sift flour and cocoa powder together.
4. Add quarter of flour+cocoa mixture to the egg batter and fold in carefully incorporating maximum air. Use spatula to do this. Add in remaining flour in batches alternating with melted butter until everything is incorporated.
5. Pour the mixture in prepared pan and bake in a pre-heated oven at gas mark 4 for 25-30 minutes until done.
6. Keep in pan for 10 minutes after removing from oven and then loose the edges with knife and invert it carefully on a plate. Invert again so the face of cake is up again.
For Black Forest Gateau:
1 chocolate Genoise [see above]
Whipping cream or fresh cream 3/4 cup
Icing sugar 1 tbsp
Sugar 1/4 cup
Water 1/4 cup
Strawberries 5-6 [chopped or sliced]
1. Make syrup by placing sugar and water in a pan and heating it till sugar dissolves. I added a stick of cinnamon for added flavor.
2. Whip chilled cream to soft peaks. Add in icing sugar and beat again until fluffy.
3. Cut Genoise into half carefully with a serrated knife.
4. On one half, Pour half syrup evenly distributing specially around the edges.
5. Spread half cream and strawberries.
6. Sandwich with other half of Genoise.
7. Repeat step 4 and 5 above.
Chill in fridge for atleast 2 hours before serving.