Black Forest CakeSoftest Chocolate Sponge cakeRecipes 'R' Simple

 Hi guys, Boy have I got a treat for you
today I'm making my version of this delicious black forest cake   now the original black forest cake was
created in Germany and it's called the schwarzwlder kirschtorte and  originally
uses ' kirsch' a cherry liqueur. In Germany this cake cannot be sold as a
black forest cake unless it contains kirsch. In other parts
of the world different forms of alcohol is used to soak the chocolate sponge
layers and in many other parts of the world alcohol is not used at all- like in my
version the Black Forest Cake is Alcohol-free and it still remains so
delicious because of the super moist and light texture of this delicious sponge
cake!! This decadent version of the black
forest cake consists of four layers of super soft and delicious chocolate
sponge cake with a combination of chocolate flavored as well as vanilla
flavored Whipped Cream , Chocolate shavings and glac cherries as well as
fresh cherries for decoration! So first off we're going to make our
chocolate sponge cake we need ten cold eggs from the
refrigerator and we're going to separate them we're using two bowls to separate the
yolks from the whites. I'm using a third bowl to make sure that
there are no traces of yellow that fall into the white because the egg white
must be completely free of any traces of yellow.

So that's eight YOLKS and eight WHITES
separated- now we need two extra egg whites and we have 10 EGG white and 8
yolks for this recipe. You can use the spare egg yolks to make an omelet LATER. Cover
and set aside to come down to room temperature the next step is to process the caster
sugar. Use the finest grain caster sugar that you can find and by processing it
for an additional 30 seconds you get a really fine grain sugar and this is
essential for this recipe.

Process from 30 seconds up to one minute depending on
how to fine the grain was to begin with. Next we're going to sift our cake flour
with salt and cocoa powder. I'm using a cup plus 2 tablespoons of cake flour, a
half a teaspoon of salt and a third of a cup of good quality Dutch processed cocoa
powder. To get that super light texture for our sponge cake we're going to sift
the cake flour cocoa powder and salt together-  repeatedly three times.

First we sift into this wide bowl
and to make it easy to drop it onto parchment paper and lift it up this makes it easier to drop it back
into our sieve to sift again and we repeat this twice and that's three times total now you
have a really nice and light flour. The next step of preparation before
making this cake is to combine two tablespoons of store-bought orange juice
without any pulp along with three quarter of a tablespoon of water to dilute
and one-and-a-half teaspoons of pure vanilla extract. As well as half a cup of neutral
flavored oil like sunflower oil, vegetable oil or rice bran oil - all of
these seem to work allow to come to ROOM TEMPERATURE. Preheat your oven now.

Next we're going
to whisk our egg whites use a large bowl and you can either use your mixer or
your handheld egg beaters or your processor with the whisk attachment any
of these will work. Add the egg whites to a clean bowl now
it's really important that your beaters as well as the BOWL is completely free
from any residue before you start with the egg whites until they are frothy add
three quarter a teaspoon of cream of tartar continue to be till you get stiff peaks
and once you get stiff peaks stop. Do not over whisk-  this is what our stiff
egg whites look like when they're done   next I'm going to beat my egg yolks with
the fine granulated sugar that we prepared earlier. Now i'm using a
separate Bowl, i'm using my processor actually to beat
the egg yolks with the sugar you could just as well use another bowl
with your same beaters that you use to make your egg whites I just did them simultaneously to save
time.

If you are using the same egg beaters you can wipe them down thoroughly before you begin with the egg
yolks with the sugar until you achieve a really light pale yellow color this pale
beaten egg yolk and sugar mixture should give you temporary ribbon like streaks when you lifted and drop back over the
top like this now i'm just going to pour this into a
large bowl. Prepare our batter into this egg yolk and sugar mixture that you see
here i'm going to add the oil juice and vanilla mixture that we made earlier
- give it a good stir and add to the yolk mixture. Stir well until you get a
homogeneous mixture. Into this, add the thrice sifted flour
and cocoa mixture ,a little bit of at a time using a spatula to fold it in .

Keep folding in till all the flour mixture is added and you get a smooth batter.   Lastly we're going to fold in the whisked
egg white into this flour batter. This should be done as quickly as
possible without over mixing. This is important we spent a lot of time to get
the egg whites to this point and we don't want to lose all that texture.

I like to add a little bit of the
stiffly beaten egg whites first and fold in with a spatula - it's quite
smooth then I add the remaining egg whites in a couple of batches,
alternating between a whisk and a spatula to fold it in as quick as possible,
without over beating just to get those lumps broken. You don't want big clumps of egg white
in there. Although a few specks of white is ok.   So here we have our chocolate sponge
cake batter ready.

We're going to divide and pour this batter into two ungreased
8-9 inch aluminum cake pans equally. Tap the pans on the countertop a couple
of times to get rid of air bubbles on the surface.   I like to rest  for a couple of
minutes. Now we're going to bake the cakes in a
preheated oven for 30 to 35 minutes.

-Depending on your oven until a toothpick
inserted in the center comes out clean. Remove from the oven and invert onto
elevated wire racks -  this will prevent cakes from sinking. While they cool off, you can see how
lovely our sponge cakes look! A good way to elevate the cakes, is to by using kitchen collanders like these. With a wire rack placed over them.

Invert the cakes while still hot over
the wire racks and leave aside to cool completely.   Once the cakes are completely cool, use a
sharp knife to go around the edge of the pans to release the cake onto flat
plates or surface. You then want to slice each cake into
two - to do this you can use a sharp serrated knife or cake leveler if you don't have either of these, i find
that the plastic serrated knife that you get along with birthday cakes works well
too!   I like to place the layers separated by
parchment paper into the fridge- to chill. This helps to make for a smoother
frosting later when you're decorating.

 Now, we're going to make the vanilla
flavored whipped cream first. The vanilla whipped cream is used to
frost the sides and top of the cake to allow for a smoother finish that does
not melt as easily. We will make a stabilized whipped cream using gelatin to half a cup of water, i'm going to add one half tablespoons of gelatin this is just cool water we're going to give it a stir and leave
it  for one minute after which i'm going to microwave the gelatin
mixture for 30 seconds or place in a sauce pan of simmering water till the
mixture dissolves like this and then, set aside to cool for three minutes.   After which i'm going to add the cool
gelatin mixture into half a cup of chilled whipping cream give this a good stir allow to cool off completely in the
fridge for about five minutes but do not allow to set into a jelly To a chilled Bowl, add about 10 teaspoons of icing sugar or powdered sugar and a quarter
teaspoon vanilla powder.

Whisk till you get soft peaks. I'm whisking the cream over a bowl of
ice or a bowl of ice water because i work in temperate climates. If you work in a cooler area this is not
necessary. Now I added the chilled gelatin and
cream mixture that was in the fridge and i'm continuing to whisk till I get a
stiff cream again place this covered in the fridge.

Remember that upon refrigeration this
gelatin base whipped cream will thicken further Now i'm going to make the lightly
flavored chocolate whipped cream get another chilled Bowl and chill beaters add 2 cups of the remaining chilled
whipped cream another 10 teaspoons or so of icing sugar
sugar and whisk briefly     Add 1 tablespoon of cocoa powder( I
use Dutch processed) and according to spoon of Also add 1/4 tsp vanilla powder also and more sugar if desired at this point     stop when you get a stiff whipped cream
like this, cover and keep chilled in the fridge till you need it.  To decorate to
decorate the black forest cake, we will need disposable cake plate, strips of
parchment paper and a decorating turntable. We will also need about a half a
cup of chopped glac cherries - it's really important when choosing the glace
cherries that they taste good - because some of the glaced cherries
tastes like cough medicine! Do a taste test, before you add your cherries to the chocolate whipped cream Reserve some OF THE 'PLAIN'chocolate whipped cream
to pipe around the edges of the cake later. With the rest of this cherry
chocolate whipped cream, we're going to frost the layers of the
sponge cake.

The first three layers are going to be frosted with this chocolate
whipped cream with cherries so that's one two three layers of
chocolate sponge covered with this chocolate cherry whipped cream now we plACE the topmost and final layer
of chocolate sponge on top and this is going to be frosted with the VANILLA
flavored whipped cream you'll find that sometimes when you take
out the gelatin based vanilla whipped cream from the fridge it can be a little
THICK. In this case just give it a quick whisk to get it smoother . Top the
cake and the sides with this vanilla flavored whipped cream using off-set
spatula-  get it as smooth as possible. It doesn't have to be perfect because
it's going to be covered with the chocolate shavings anyway use a plastic scraper like this to go
around the edges and make it as smooth as possible now i'm going to set in the fridge to
chill completely so that the gelatinized whip cream sets well.

Now, we're going to prepare our chocolate
shavings for decorating the cake i'm using dark chocolate- just plain dark
eating chocolate and using avegetable peeler to get chocolate shavings. Here, we have our chilled cake ready to
be decorated cover the sides of the cake with chocolate shavings, first to go all
around covering as much as possible   again, I have strips of parchment paper
so that i can clean up the cake board later easily. Once the sides are covered, I have the
remaining vanilla whipped cream filled into this piping bags or Piper's and i'm
just going to swirl  and decorate with these swirls all around the cake   and place fresh cherries on each of this
swirls.     And fill the center of the cake with the
remaining chocolate shavings.

Pipe swirl in the center with glazed
cherry on top for a bit of different decoration. And it's good to wipe down
the glace cherries or the maraschino cherries so that the syrup doesn't leak
all over the whipped cream. Oh I missed a spot there! I'm going to take off these pieces of
parchment paper that's a really yummy black forest cake
for you! Isn't that beautiful and you don't have
to be a pro decorator to make it either! You'll find that this cake is so
delicious! The sponge cake is super moist and soft
and the whipped cream and the cherries - everything together it just makes
for a decadent and delicious cake. I hope you give it a try.

I do believe that i forgot to mention
that i went all around the bottom edge of the cake with the remaining plain
chocolate whipped cream i piped all around with this as you can
see here just to make it all that much I hope you enjoyed this video. I enjoyed making it for you for sure As always all the details on
the recipe and the measurements are available in the link given below http://www.Recipesaresimple.Com/shanas-black-forest-cake-delicious/ thanks
for watching and see you next time..