Black Forest Cake

This is something I’ve been thinking about posting for awhile as it’s usually my go to cake to bake. When I first started baking it I had some serious trouble finding kirsch (arguably the key ingredient). Every person I asked had no idea what I was talking about and I started thinking I’d been saying it wrong. What ensued was me giving a little spiel about how it’s a cherry liquor and how it’s used in THE black forest cake, what could be more obvious? Unfortunately that didn’t help at all. However, a few liquor shops later I finally found it and all my dreams cake true. Came true. 

Every time I make it I like to change up the appearance and do something different. The recipe I was taught at Le Cordon Bleu had alternating layers of chantilly cream and chocolate creme legere – but who has time for that, am I right? So, without further ado, lets do it!

Classic Black Forest Cake Deco – audreysjl

Black Forest Cake

180°C / 35m (or until sponge is cooked)

Classic Chocolate Genoise

  1. Combine 4 eggs + 125g sugar in a mixing bowl.
  2. Set over a bain marie (basically put a pot of water on the stove with your mixing bowl over it) and just stir gently until it feels warm to touch.
  3. Take your mixing bowl off the stove and whisk until light and fluffy. If your mixture looks like there are large air bubbles, just slowly slowly slowly mix until it looks smooth. This will help stabilise the batter.
  4. Sift 100g flour + 25g cocoa powder and dump it into your whipped egg and sugar mixture.
  5. Fold until combined. Don’t worry if some of the air deflates. This is perfectly normal, if not good.
  6. Bake

Chantilly Cream

  1. Combine 300g cream + 30g sugar and whip until it comes to a soft serve consistency (i.e. slightly under).

Chocolate Ganache

  1. Heat 150g cream (microwave is fine) and dump in 100g dark chocolate. Add sugar to taste and stir until smooth.
  2. When cool, whip until thickens.

Soaking Syrup

  1. Ideally, you want to combine the kirsch/juice that the griottines (macerated cherries) are soaking in with some sugar and water.
  2. Realistically, go buy a can or jar of soaked cherries in syrup from the supermarket. Add some sugar and kirsch to the syrup to taste.

Assembly (Classic)

Black Forest Assembly – audreysjl

Other Deco Inspiration

Modern Black Forest Deco – audreysjl

Modern Black Forest Cake – audreysjl

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Double Chocolate Mini Muffins

Double Chocolate Muffin audreysjl 3It’s probably about time I put this recipe up. In the last month I’ve made these muffins 5 times! Each time I’ve tweaked it a little, trying to see how little sugar I can put in, trying it without cocoa powder, trying it with olive oil instead of butter  – so pretty much trying to find an excuse to make them healthier… so I can eat more!? Wait no, that was a lie. I’ve also been spiking them with dollops of coffee whipped cream, whipped chocolate ganache and even a sticky buttery caramel drizzle. Yes, I am still on a chocolate rampage. There is no end in sight.Double Chocolate Muffin audreysjl 4

Below is the recipe for the muffin, but if you’re feeling creative feel free add some coffee cream or whipped ganache or anything you feel like, as I did in the picture above. Continue reading

Chocolate creme patissiere and a photo journal

imageSometimes I am just too lazy to post. When that usually happens I take a couple quick pictures on my phone, y’no just for the record. But more often than not they never see the light of day. Ironically that was the purpose of this blog – to keep a record of my creative endeavours. But looking on the surface you’d never guess I did anything more than once every couple months. That, of course, is completely different from reality.

People often visit here for my post on washi tape-ing a headboard. What they don’t know is I’ve since repurposed the tape from that into a lamp. Well, a fake lamp. There appears to be a brightly coloured pendant light hanging above my bedside. It is an illusion obviously, as there is no physical object there at all. When I get around to it I will surely make a post before I change it again.

Anyway, where was I. Yes. This morning I made some chocolate pastry cream. Lovely and silky smooth but not too rich and not too overpowering. It seems I am Continue reading

Chocolate, hazelnut & almond entremet

Chocolate,Hazelnut&Almond entremet

I was going to title this post based on what the cake is composed of but seeing as there were so many components (well, probably not, let’s just go with more than I’ve done before) I decided to go with “entremet” instead. I’m not even sure if this IS an entremet but I thought I may as well try sound fancy so I can properly congratulate myself for the hard work. Well done me.

Chocolate,Hazelnut&Almond entremet

This cake consists of a rich mousse-like chocolate sponge, hazelnut and almond chantilly, a light vanilla sponge, whipped dark chocolate and coffee ganache and meringue with popping candy to top. Phew. But actually, it is pretty easy to make so don’t be discouraged at all. It is so delicious – not too rich and nicely balanced! For those who aren’t a big fan of nuts – this will absolutely convert you.

Oh, one more thing, excuse the messy pictures! As you can see it was for a birthday and I actually didn’t intend to write about it.

So, let’s start!

Continue reading

Chocolatey.. bread?

Let me start by saying this won’t be an art related post and well.. who cares! To be honest I’m not really a bread person, but everyone should try this at home because making a chocolate baguette is just awesome. Awesome to make, awesome to look at – quite frankly I don’t know why I’ve never come across it before. In fact, why haven’t I tried making bread before.. Bye-bye art blog, helloo bread blog! 

By the way, sorry for the crappy image. Who knew food photography was so hard.Image