Black Forest Cake

Cake Method
  • Combine first amount of water and cake mix, blend on low speed for 1 minute, then medium speed for 2 minutes. 
  • Add second amount of water. Blend on low speed for one minute, scrape, then second speed for 2 minutes. 
  • Add water and oil and mix on low speed for 1 minute, scrape, then low speed for 2 minutes. 
  • Deposit 425 g in an 8” cake pan. 
  • Bake at 375° for 28 minutes or until baked through. 
  • Cut a ½ inch thick layer of the cake and place into an 8” ring. 
  • Top with Topfil Cherry and freeze.

Chocolate Creamy Method
  • Bring the milk and cream to a boil. 
  • Add the yolks and sugar and cook to 175° F. 
  • Pour over the chocolate and emulsify. 
  • Pour a layer over the Topfil Cherry.

Vanilla Mousse Method
  • Soak the gelatin in cold water. Once soft, drain and set aside. 
  • Whip the 750g of cream to soft peak and set aside. Bring milk, cream and vanilla to a boil. 
  • Add the egg yolks combined with the Cremyvit. 
  • Cook to 175°F Add the gelatin and cool to 88°F before folding in the 750g of soft whipped cream. 
  • Pour into molds and deposit the cake/cherry/creamy layer. 
  • Freeze.

Velvet Spray
  • Melt to 95°F and spray the frozen cake. 
  • Let the cake thaw and decorate as desired.

About this recipe:

Complexity level:  


Related recipes