BLACK FOREST CAKE RECIPE BY
KIRSTEN TIBBALLS
A stunning upgrade on the classic black forest with a moist chocolate cake, airy
chocolate mousse, white chocolate Chantilly cream, sour cherries, garnished with
an elegant chocolate bark.
INTERMEDIATE
CHOCOLATE BARK GARNISH
WHITE CHOCOLATE CHANTILLY
120 MINS
CHOCOLATE MOUSSE
SOUR CHERRIES
CHOCOLATE CAKE
MAKES 1 cake
CHOCOLATE CAKE
METHOD
INGREDIENTS
Preheat the oven to 165°C (329°F). Combine the coconut
60g (2.12oz) coconut oil
oil with the hot water so that it melts. Onto a sheet of baking
125g (4.41oz) hot water
paper, sieve the flour, cocoa powder, bicarbonate soda, salt and
220g (7.76oz) plain (all-purpose) flour
baking powder and set aside. In the bowl of a stand mixer fitted
55g (1.94oz) Callebaut Cocoa Powder
with a paddle attachment, add the egg, buttermilk, sugar, and
7g (0.25oz) bicarbonate soda
vanilla paste, and beat for approximately 1 minute. Remove from
3g (0.11oz) salt
the mixer and add the sieved dry ingredients, folding through
3g (0.11oz) baking powder
before adding in the coconut oil and hot water. Continue folding
55g (1.94oz) whole eggs
this through until fully combined. Grease and line a 180mm
125g (4.41oz) buttermilk
metal ring with baking paper as demonstrated. Place the mixture
220g (7.76oz) caster (superfine) sugar
into the prepared cake ring and bake for approximately 40-45
5g (0.18oz) Heilala Vanilla Paste
minutes. Allow to cool at room temperature.
cooking spray for greasing
EQUIPMENT SUBSTITUTE
sieve 60g (2.12oz) coconut oil {for}
stand mixer 60g (2.12oz) vegetable oil
spatula
180mm cake ring 125g (4.41oz) buttermilk {for}
125g (4.41oz) full cream (whole) milk plus 4g (0.14oz) fresh
lemon juice
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
WHITE CHOCOLATE CHANTILLY
METHOD
INGREDIENTS
In a saucepan, boil the cream (A) with the glucose and vanilla.
360g (12.7oz) fresh cream 35% fat (A)
Pour the boiling mixture over the white chocolate placed in a
35g (1.23oz) liquid glucose
bowl and whisk together. Add in the cream (B) and combine.
3g (0.11oz) Heilala Vanilla Paste
Cover with plastic wrap touching the surface and place in the
300g (10.58oz) Callebaut W2 White Chocolate
fridge for a minimum of 4 hours before whipping.
28%
530g (18.7oz) fresh cream 35% fat (B)
SUBSTITUTE
EQUIPMENT
35g (1.23oz) liquid glucose {for}
whisk 35g (1.23oz) light corn syrup
CHOCOLATE BARK
INGREDIENTS METHOD
Temper the dark chocolate ( see our online video for instruc-
100g (3.53oz) Callebaut 2815 Dark Couverture
tions). Cut a strip of guitar sheet or similar plastic 150mm x
57.7%
300mm. Spread the dark chocolate onto the sheet using a PVC
EQUIPMENT pipe and place a piece of baking paper cut the same size as the
plastic on top. Roll around a 25mm to 30mm tube and place in
guitar sheet the fridge for 20 minutes to set. This can be prepared weeks in
PVC pipe advance and stored in an airtight container.
30mm tube
CHOCOLATE MOUSSE
METHOD
INGREDIENTS
Semi-whip the cream and set aside in the fridge. Place the milk
110g (3.88oz) fresh cream 35% fat
in a saucepan and bring to a boil. In a bowl, combine the caster
110g (3.88oz) full cream milk
sugar with the egg yolks and whisk together. Place the chocolate
25g (0.88oz) caster (superfine) sugar
in a bowl with a sieve on top. Pour the boiled milk over the egg
50g (1.76oz) egg yolks
mixture and mix before placing back into the saucepan. While
140g (4.94oz) Callebaut Madagascar Dark
stirring over a low heat, bring the mixture to 80˚C (176˚F) to cre-
Chocolate 67%
ate an anglaise. Remove from the heat and strain the anglaise
EQUIPMENT immediately over the chocolate, whisking together. Cool to 34°C
(93.2˚F) at room temperature or over an ice bath. Fold through
whisk the cold semi-whipped cream. If the chocolate mousse is soft
sieve it may need to sit at room temperature before using, or in the
thermometer fridge for no more than 5 minutes.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CAKE PREPARATION
METHOD
EQUIPMENT
Once the cake has cooled, trim off the top and cut the cake into
large serrated knife
three equal layers with a serrated edged knife.
WHIPPING THE WHITE CHOCOLATE CHANTILLY
METHOD
INGREDIENTS
To whip, transfer the white chocolate Chantilly into the bowl of a
prepared white chocolate chantilly (recipe above)
stand mixer fitted with a whisk attachment and whisk to a piping
EQUIPMENT consistency. Only whip the cream when you are assembling the
cake. If your cream drops it can be re-whipped. It must always
stand mixer be chilled otherwise the cream will separate.
ASSEMBLY
INGREDIENTS METHOD
Place one layer of the baked cake onto a board the same size.
200g (7.05oz) frozen or canned sour cherries
Transfer the whipped white chocolate Chantilly cream into a pip-
50g (1.76oz) Callebaut Cocoa Powder
ing bag fitted with a 12mm plain piping tube. Pipe a ring on top
EQUIPMENT of the cake around the edge. Transfer the chocolate mousse into
a piping bag fitted with a 12mm plain piping tube and pipe a
180mm cake board ring inside the Chantilly ring. Place a ring of cherries inside the
disposable piping bags chocolate mousse and then repeat finishing with a cherry in the
12mm plain piping tubes middle. Place another disc of the chocolate cake on top. Repeat
turntable (optional) the same layers and then place the last disc of chocolate cake
triangular decorating comb on top. Save the base of the cake for the top layer and place it
large flat palette knife base side up as it has fewer crumbs.
12mm St Honore piping nozzle Place the cake onto a turntable if you have one. Use a flat
fine sieve palette knife to coat the cake in a thin layer of some of the
remaining Chantilly cream, as demonstrated in the video. Place
the cake in the freezer for 30 minutes to an hour to firm up the
exterior. Coat the cake in an additional layer of the Chantilly
cream, smoothing out the top and combing the sides with a met-
al comb. Transfer the remaining Chantilly cream into a piping
bag fitted with a 12mm Saint Honore piping nozzle and pipe on
top of the cake as demonstrated. Pick the cake up and angle it
slightly and dust the cake with cocoa powder. Unroll the choco-
late bark tube and arrange the pieces in the centre of the cake.
NOTE
Once made this cake can be frozen for up to 4 weeks. Or store
in the fridge for up to 4 days. This is dependant on the creams
shelf life.
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
