Black Forest cherry cake with ganache

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat the milk and cocoa in a saucepan over medium heat. Stir with a whisk until smooth and set aside. Cut butter into small pieces. Knead butter, flour, 50 g starch, 300 g sugar, baking powder and salt with the dough hooks of the hand mixer for about 2 minutes. Add milk-cocoa mass and eggs and mix until everything is evenly mixed. Pour into a greased springform pan (20 cm Ø), dust with flour, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Take out and let cool on a cake rack

2. 2

   Drain the morello cherries, collecting the juice. Stir 20 g starch with 5 tbsp. juice until smooth. Boil up the rest of the juice with 2 tbsp. sugar and pepper in a pot. Remove from heat and stir in the starch. Let simmer for about 1 minute while stirring. Mix in the cherries and let cool down

3. 3

   Finely chop 200 g dark and milk chocolate. Boil 250 g cream and honey in a pot. Remove from heat, add chocolate and stir until smooth

4. 4

   Remove the base from the springform pan and cut through horizontally 2 times. Place the bottom cake layer on a cake plate and enclose with a cake ring. Sprinkle with 2 tbsp. kirschwasser. First spread half of the ganache, then half of the cherry on top. Place the second cake base on top and decorate with 2 tbsp. cherry brandy, ganache and cherries, except for 1 for decoration. Finally, place the 3rd base on top, sprinkle with 2 tablespoons of cherry brandy and chill the cake for at least 4 hours, preferably overnight.

5. 5

   Whip 150 g cream with the whisks of the hand mixer until stiff. Finely grate 50 g dark chocolate. Carefully remove the cake from the cake ring, spread with cream and decorate with grated chocolate and the cherry

6. 6

   waiting time approx. 5 3/4 hours

Nutrition Facts

KCAL
600 kcal

CARBS
68 g

FATS
32 g

PROTEINS
8 g