DARK CHOCOLATE MOUSSE CAKE RECIPE
This forest Cake formula may be a cream, Chocolate-Cherry dream! made of scratch with home-brewed cake, home-brewed Cherry stuffing, and Vanilla topping. it had been heaven on a plate.
One bite shop-bought forest Cake and that i wished to die. sure as shooting there'll be the way on behalf of me to form the forest Cake smart on behalf of me. So, I created this cake fully from scratch with an ideal cake formula, additional sauce to stay the additional wetness of the crumb, filling it with a home-brewed cherry filling, and temperature reduction everything with a Vanilla topping.
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| DARK CHOCOLATE MOUSSE CAKE RECIPE |
Black Forest cake or forest Cake may be a German course, sometimes made of chocolate sponge cakes, stapled along side recent topping, Cherry and brandy stuffing. This formula has everything however brandy (but be happy to feature a healthy splash to Cherry fills if you are feeling traditional).
Start by cooking 2 layers of cake. Use my prescription or one in all your own. It simply wants the cake you're keen on. Purchased stores are going to be smart too. Pop them from their cans to chill and build filling.
To fill the cherries, stir some sugar, starch and cherry tart frozen along and warmth along to make a thick fill.
INGREDIENTS:
- 1 recipe Perfect Chocolate Cake baked and cooled
- for the cherry filling-
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 cups frozen tart cherries + extra for garnish
- 1 tablespoon butter
- 1/4 teaspoon almond extract
- for the whipped cream-
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla
- 6 tablespoons chocolate syrup divided
- 4 oz. bittersweet baking chocolate I used Ghirardelli (1 bar)
INSTRUCTIONS:
- The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
- For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
- For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
- To assemble cake-
- Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it...FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
- If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of the cake.
- Garnish with cherries if desired. Serve!
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