Merry Christmas my darlings!
Wishing you all a wonderful holiday filled with love, laughs, and -as always- lots of good food.
Speaking of good food, here’s a yummy little black forest cake recipe that is perfect for the holidays…if it’s too late to make it for Christmas, it makes a great new year’s celebration cake. Or really, any winter-time celebration cake. As soon as I saw this gorgeous cake design on Pinterest I knew I had to try to re-create it for my Grandma’s wintery birthday celebration last night.
See here for my recipe for sinful chocolate cake. The recipe makes two 9-inch rounds, but I did 1.5x the recipe to get 3 tiers and give the cake a little more oomph.
Chocolate ganache filling
- 100 grams semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 tbsp unsalted butter
Heat cream in a saucepan (over medium-high heat) until it begins to simmer. Place the chocolate chips in a bowl and pour the hot cream over them. Let sit without stirring for a minute or two, then whisk the mixture to incorporate. Add butter while mixture is still hot and stir to combine.
White butter cream frosting
- 2 sticks (225 grams) softened unsalted butter
- 3-4 cups confectioners sugar
- 1/4 tsp salt
- 1 tbsp vanilla extract
- up to 4 tbsp heavy cream
Using a hand or stand mixer, beat butter for a few minutes on medium speed. Turning the mixer to the lowest speed, veerrryy slllooowwlly add 3 cups of powdered sugar, a little bit at a time, until the it has been incorporated into the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream. Beat for 3 minutes. If frosting is too runny. If if is too stiff, add more cream until you achieve the stiffness you are looking for.
- 200 grams chocolate chips
To make your “forest” you can use any kind of chocolate chips you like – milk, dark, bittersweet, semi-sweet, or a combo. You can even use white chocolate chips and make it a “white forest cake.”
Temper chocolate: place 150 grams of chocolate in heat-proof bowl, and heat for 20 seconds. Stir the chocolate and heat for another 20 seconds, repeating this process until the chocolate has completely melted. Immediately add the remaining 50 grams of chocolate and stir to incorporate.
Working quickly, place melted chocolate in a piping bag with a small round tip, and casually pipe squiggly tree shapes onto a sheet of cling film. Let dry completely, then carefully peel off.
Place first layer of cake on a cake stand, and cover with 1/2 chocolate ganache mixture. A traditional black forest cake would also incorporate some sort of fruit at this stage, usually cherries, but I omitted this step as my family is not a fan. However, if desired, you can spread a layer of chunky cherry jam (jarred or homemade) before the ganache. Carefully place second layer of cake on top and repeat. Place final cake layer on top of second layer of filling.
With an icing spatula, cover the cake with a thin layer of butter cream – the “crumb coat.” Place cake in the fridge for at least 30 minutes to allow crumb coat to set. Once 30 minutes have elapsed, evenly coat the cake with a thick layer of butter cream and smooth out as much as possible to create an “untouched snow” effect. Carefully place chocolate trees around cake.
In good health,