La Petite Cerise’s Black Forest Gâteau

Cake | February 27, 2016 | By

It is German, it is delicious. It has chocolate. And cherries – again! Might be a thing here!

It is also not your typical cake made by your granny, although it has basically the same recipes. I used a chocolate frosting to cover my mini cakes as the whipped cream turned into butter back then. I tried the cakes during last summer as it was cherry season but we had about 40°C. Classic Black Forest is with whipped cream, but the chocolate frosting makes it even more chocolaty (that’s not even a word I think, but I like it!).  lpc_blackforestheader

 

La Petite Cerise's Black Forest Gâteau
Traditional Black Forest Gâteau with a twist.
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Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Shortcrust Pastry
  1. 70g Brown Sugar
  2. 100g Butter at room temperature
  3. 200g All Purpose Flour
  4. 1 TeaspoonBaking Powder
  5. 1 Teaspoon Vanilla Flavour
The Cake
  1. 150g Dark Chocolate
  2. 75g Butter
  3. 6 Eggs
  4. 180g Light Brown Sugar
  5. 100g Flour Type 45 or Cream Plain Flour
  6. 50g Cornstarch
  7. 2 Teaspoons Baking Powder
  8. 2 Tablespoons Cocoa Powder
  9. 1 Pinch of Salt
The Filling
  1. ca.800g Cherries from the Jar
  2. 500ml Cherry Juice
  3. 5 Tablespoons Cornstarch
  4. 2 Tablespoons Brown Sugar
  5. 120ml Kirsch Liquor
Decoration
  1. Chocolate Frosting or Whipped Cream (800ml)
  2. Chocolate Shards
  3. Fresh Cherries
Instructions
  1. Combine all ingredients for your shortcrust pastry in a bowl and knead it properly until you have a smooth dough. The butter should be fully incorporated, so if you can still see lumps, continue kneading. Use a round baking tray (use butter to grease it) and spread your dough thinly in the tray up until the edges. Bake on 170°C until the pastry turns into a golden colour. Take it out of the oven and let it cool.
  2. Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, set it aside and let it cool.
  3. Beat the eggs with the sugar and salt using an electric mixer or a kitchen machine, until the mass has about doubled or nearly tripled its size and is really creamy. Sugar should be dissolved by then. Then pour in your chocolate-butter mixture. Use a wooden spoon now. When the mass is combined properly with the eggs, combine your cocoa powder, flour and cornstarch and sift about 1/4 of it over the mixing bowl. Fold in the dry ingredients gently with a wooden spoon, when you can see them mixed in properly, repeat that step another 3 times until all ingredients are combined. Make sure there are no lumps.
  4. Line your round cake mould with baking paper and pour in the batter. Bake the cake for around 35 minutes in a pre-heated oven at 180°C. Check after 30 to 35 minutes cake using a tooth pick by sticking it into the middle. If the cake is not done yet, your tooth pick will come out sticky.If it stays clean, your cake is done.
  5. Let it cool completely, then slice it twice horizontally so you have 3 equal tiers. Take your shortcrust pastry and gently douse it with some of the Kirsch liquor. Do the same with 2 of the cake tiers.
  6. Now strain the cherries from their juice. Mix the juice in a pot with the sugar and cornstarch as well as the rest of the Kirsch liquor. Avoid lumps, stir constantly, then heat it. When it's starting to cook, add the cherries and let it simmer until it turns into a compote. Let it cool a bit.
  7. Now comes the cake assembly! Your cake has already doused with some Kirsch, so you might want to put the cherry compote on those sides. Start with the shortcrust pastry. Put on a thin compote layer, put the first cake layer on top of it. You can now be a bit more generous with your cherries, but leave about half of it for the next layer. Let this one cool down a bit.
  8. In the meantime you start whipping up some cream until it is stiff. Spread a thin layer over the cooled cherries compote. Now add the next layer on top. Repeat adding the other half of the cherries. Put the last cake tier on top. You can now put it in the fridge for about 15 to 20 minutes.
  9. Use that time to create your chocolate shards. Simply use about 150 to 200g of dark chocolate, melt it on the stove. Pour it on a big sheet of baking paper and spread it thinly over that sheet (leave about 5cm free from the edges) and put a second one over it. Stroke it over with the hands and remove air bubbles that way. Make sure it is completely flat then roll it into a tight roulade. Move it to the freezer.
  10. Get your cake from the fridge and spread your whipped cream over it. Cover the sides and the top thoroughly so not cake is visible any longer. This takes quite some time, so be patient!
  11. If you think the cake is well-covered, get your chocolate from the freezer and gently unroll it when it is completely hardened. Otherwise, leave it a bit longer in the freezer and store the cake in the fridge while you are waiting. You will hear some crackling sounds when unrolling, this is fine. Now pick the biggest shards and arrange them around your cake sides. Style it like you love it the most - be creative.
  12. Top with the smaller shards and the fresh cherries.
Notes
  1. If you want to go the extra mile, you can temper the chocolate for your shards as they then hold their shape much better and get a beautiful shine. But be careful, it takes some practice, but there are lots of good guides all over the internet.
  2. Instead of the whipped cream you can use my recipe for the chocolate frosting available on this blog as well.
  3. No fresh cherries? Don't worry, the shards look good enough.
  4. If you are planning to create smaller gâteaux like those pictured, I will prepare the next blog post on how to use the left overs. 🙂
La Petite Cerise http://lapetitecerise.com/

Banana Lovers

Cupcakes, Frosting | December 1, 2015 | By

I was actually never a banana lover. Especially when they are mushy, brown and way too sweet. If I have bananas, they have to be green and not really sweet. But then I tried to bake a banana cake and fell absolutely in love with banana… Topped with chocolate frosting. And salted caramel. My sweets loving room mate calls those cupcakes “foodiegasm”. Well, if you don’t believe it, try them yourselves! *totally self-confident look on the face*

lpc_bananalovers3

Banana Lovers
Yields 12
Fluffy banana cake with chocolate frosting and Salted Caramel!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 125g Soft Butter (room temperature)
  2. 2 Eggs
  3. 100g Light Brown Sugar
  4. 65g Dark Brown Sugar
  5. 210g Cream Plain Flour or Type 45 Flour
  6. 60ml Buttermilk
  7. 1 Teaspoon Baking Soda
  8. 1 Teaspoon Baking Powder
  9. 2 to 3 Bananas - really ripe and soft
  10. 1 Tablespoon Vanilla Sugar
  11. 1 Tablespoon Vanille Bean Paste
  12. 1 Pinch of Salt
Salted Caramel
  1. 120g Granulated Sugar
  2. 50g Butter
  3. 60ml Condensed Milk
  4. 1 Tablespoon of Sea Salt (milled finely)
Decoration
  1. 24 Banana Chips (store bought or self-made)
Instructions
  1. Preheat your oven to 170°C. Prepare a muffin tin with 12 cases.
  2. Peel your bananas and squish them using a fork. If there are still some small junks, it doesn't matter. If you prefer it finer, continue to squish.
  3. Cream the soft butter with your sugar together in a mixing bowl on high speed for 3 minutes. Add one egg at a time and mix well. After that you can add your vanilla sugar and your vanilla bean paste as well as your pinch of salt. Continue to cream and fluff the mixture on high speed for about 2 minutes. While doing so mix your dry ingredients together.
  4. Now you can add your squished bananas and slowly pour your buttermilk into the mixing bowl.
  5. It's time to add the dry ingredients - sift them over the mixture and slowly beat it in on low speed. As soon as flour is incorporated properly, fill your muffin tray.
  6. Bake at 170°C for 15 to 20 minutes. Check with a wooden tooth pick after 15 minutes of baking, if the center is still raw your wooden pick will show some batter on it. If it comes out dry, your mini cakes are done.
  7. Let them cool properly. You can frost them with chocolate frosting (http://lapetitecerise.com/2015/11/chocolate-frosting/) and top it with Salted Caramel and banana chips.
  8. To do the Salted Caramel, simply put the sugar in a wide, open pan or pot and put stove on medium heat for all the time. Do not stir, just leave it alone and only brush away the edges with a wet dessert brush. Do not let it get too hot, hot sugar cases really severe burning plus it turns the sugar too soon too dark and leaves a bitter taste. As soon as all the sugar has dissolved, put in the butter and stir it in quickly with a rubber spatula or a wooden spoon. It sizzles pretty badly so be careful. If the butter is mixed in properly, add your condensed milk. After that, add the salt and stir again for about a minute. If it resembles a light brown, creamy texture, remove it from the heat and transfer it to jar so you can refrigerate it.
  9. If you want to use the sauce for the cupcakes, simply gently heat some of the sauce and drizzle it over the frosting.
Notes
  1. You can easily make your own banana chips by slicing a green banana into thin discs and place them on baking tray lined with baking paper. Drizzle some lemon juice on them - this will prevent them from turning brown during the drying process. Then put the try into your oven and dry them out on about 80°C. Check after 20 to 30 minutes if they harden. It can take up to an hour, but it's worth it as they are a tasty and simple decoration.
La Petite Cerise http://lapetitecerise.com/