// Black forest cake

Fluffy and elegant

Chocolate cake, chantilly cream, cherry jam 🍒 and chocolate shavings 🍫 A real pleasure for the palate and a classic for chocolate fans 😍🍫😋

It is a cake that takes time to prepare, but I assure you it will be worth it!

Ingredients: Cakes (3 15cm moulds)

@pazodevilane

🍭250g sugar

🥄1tsp vanilla essence

🫒140ml mild olive oil

🥛120ml hot milk

🚰120ml hot water

🍫60g pure cocoa powder

🌾200g plain flour or pastry flour

@royal_postres

🥄3g baking soda

Ingredients: Syrup

(Cook everything together until it comes to a boil and let it cool before using)

💧300ml of water

🍭65g sugar

🍒1tbsp cherry or kirch jam (optional)

Ingredients: Chantilly cream (For filling)

🍶500ml whipping cream 38%FC

🍬80g icing sugar

🥄2tsp vanilla aroma

Ingredients: Cherry jam (For filling)

🍒150g cherry jam (you can see the recipe on my Instagram wall, on my website or use a purchased one)

Ingredients: Chantilly cream (For coverage)

🍶250ml whipping cream 38%FC

🍭40g icing sugar

🥄1tsp vanilla aroma

Ingredients: Decoration

🍫Chocolate shavings

🍒Cherries

🍫Cake crumbs

Elaboration: Sponge cakes

🥣Beat the eggs with the sugar until you get a creamy mixture

🫗Add the oil, vanilla essence and beat until well integrated.

🫗Add the milk and hot water (not boiling), mix with a spatula

🌾Add the previously sifted flour along with the cocoa, baking powder and baking soda. Mix a little with the spatula and beat again for a couple more minutes.

⏲️Pour the mixture into the previously greased molds and bake at 165ºC for 30 minutes. Before removing from the oven, check with a toothpick that it comes out dry.

⏰Remove the cakes from the oven and let them cool on a rack for 20 minutes. before unmolding

❄️Unmold and let cool completely before use

Elaboration: Filling

🔪Cut and Even out the cakes, removing the protruding parts of each cake

🥣Beat the 500ml of cream with the icing sugar and vanilla aroma until it is very consistent.

🍽️On a plate or presentation tray, place a layer of cake, moisten with 60ml syrup, put a layer of 250g of cream and a layer of 75g of jam. Repeat this operation one more time

👩🏻‍🍳Put the last layer of cake, cover the sides of the cake with acetate and film. Let it rest in the refrigerator for 4 hours or until the next day.

Elaboration: Cover and decoration

⏰After the resting time, whip the 250ml of cream with the icing sugar and vanilla until you get a consistent cream.

🍰Cover the cake with the cream, smooth and decorate with chocolate shavings, cake crumbs (leftovers from the cuts) and cherries. The decoration is to taste