Black Forest Cake

After several serious attempts, I got it to taste right - the cake has risen! I wish it look better. I used the same ingredients as my Pandan Chiffon Cake, with the following substitution:

1) pandan paste with 15g cocoa powder.
2) coconut milk with regular whole milk.

After the cake is done baking, I turned the cake upside down and cooled it over a wine bottle. After cooling, I cut the cake into 4 layers and soak it with cherry brandy syrup (130g water, 50g sugar, 30g cherry brandy/kirsch).

I layered each layer with chocolate cream (50g sweetened dark chocolate, 220g whipping cream), dark cherry mixture (1 canned of pitted sour cherry - halved, 40g sugar, 20g cornstarch), whipping cream (beat the whipping cream with icing sugar until stiff).

To decorate, I used chocolate shavings from Ghiradelli blocks and maraschino cherries.


Check out Lily's version, if you have time. How I wish mine look as good as hers. http://lilyng2000.blogspot.com/2006/03/black-forest-cake.html