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.
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, remove cake from tin and drizzle with cherry syrup. Save remaining cherry syrup for filling. Let cool completely before frosting.
Frosting
Cherry, some sliced in half and some whole
400gm whipped cream (filling only)
If ganache frosting :
220gm milk chocolate coin
120ml full cream milk
1 tbsp (15gm) canola oil
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.
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