Lazy Black Forest

Note 1 : Inspired by <https://sallysbakingaddiction.com/black-forest-cake/>

Cherry Syrup

1 can (15oz) whole pitted cherry in syrup

2 tbsp monin caribbean syrup

1 tsp fine sugar

1. Separate cherry and syrup (roughly around 180ml).

2. Add sugar and monin syrup to the cherry syrup.

3. Boil until there was roughly 60ml syrup. Let cool.

4. Drizzle syrup on cooled baked cake. Save remaining syrup to be drizzled on filling.

Chocolate cake

120gm hot water

2 tsp nescafe powder

120gm butter

220gm fine sugar

1/2 tsp fine salt

150gm sour cream

120gm yoghurt (or buttercream)

30gm milk

3 eggs (grade c)

220gm all purpose flour

65gm cocoa powder

2 tsp baking powder

1 tsp baking soda

1. Combine hot water and nescafe powder. Set aside to cool.

2. Cream butter, salt and sugar until light and fluffy.

3. Add sour cream, yoghurt, milk and eggs while beating continuously. You can beat eggs aside until fluffy and add to the batter in batches.

4. Add flour mixture in batches while sifting. Mix to incorporate well.

5. Pour into two (2) lined 8-inch cake pans (or three (3) 6-inch cake pans).

6. Bake in preheated oven of 170°C for 30 minutes, with fan.

7. Once baked, let cool and remove cake from tin. Let cool completely before frosting. Let cool to room temp for 2 hours, and in the fridge for at 2 hours. Wrap / cover when entering the fridge.

Frosting

Cherry, some sliced in half and some whole

400gm whipped cream (filling only)

30gm icing sugar

If ganache frosting :

220gm milk chocolate coin

120ml full cream milk

1 tbsp (15gm) canola oil

If whipped ganache frosting :

200gm white chocolate coin

600gm whipped cream, divided

1 vanilla bean pod

1 tsp (5ml) vanilla essence

2 tsp (6gm) gelatin

30gm room temp water

*for both filling and outside

<https://scientificallysweet.com/vanilla-whipped-ganache-frosting/#recipe>

<https://www.poetryandpies.com/home/easy-chocolate-mousse#google_vignette>

1. Bloom gelatin with water. Set aside.

2. Melt 200gm coin, 200gm whipped cream, vanilla bean, and bloomed gelatin. Set aside to cool for around 10 minutes.

2. Pour remaining cold cream. Whisk to combine. Cover and let chill in the fridge overnight (or at least 2 hours).

3. Whip until light and fluffy. Take care not to overbeat. Keep refrigerated until further use.

If buttercream frosting :

1/2 cup shortening

1/2 cup unsalted butter

4 cups icing sugar

1/2 cap vanilla essence

2 tbsp fresh milk

Assembly

1. Drizzle all cake with syrup. Save some syrup (around 2 tbsp) for garnishing. Cool down cake in fridge for at least 2 hours before the next step.

2. Lather whipped cream. Scatter halved cherry. Drizzle remaining syrup. 

3. Top it with another layer of cake. Repeat step until cake is crumb-coated with whipped cream.

4. Drizzle top cake with cool ganache. Garnish center of the cake with leftover whole cherry. Cool down in fridge for at least 30 minutes before serving.