Black Forest Cake with Ganache and Berries

Name: Thermomix recipe: Black Forest Cake with Ganache and Berries
Prep time: 1 h
Cook time: 35 min
Ingredients: 300 Grams flour; 450 Grams golden caster sugar; 100 Grams; 2.5 Teaspoons baking powder; 2 Teaspoons baking soda; 1 Pinch pink salt flakes; 300 Grams milk; 3 eggs; 2 Teaspoons vanilla bean paste; 120 Grams Extra Virgin Olive Oil (EVOO); 280 Grams boiling water; 200 Grams chocolate dark callets; 50 Grams cream; 600 Milliliters pure or whipping cream; 2 Teaspoons vanilla bean paste; 600 Gram jar Morello pitted cherries drained well; Fresh cherries, berries to garnish; chocolate shards (I used Callebaut, tempered and scraped it using a large metal scraper); 200 Grams kirsch (optional, but use a sugar syrup made from the cherry juice otherwise); Icing sugar to dust

Serves 16 Prep Time 1 hours Cook Time 35 minutes Rated:

The very iconic Black Forest Cake is about chocolate, cherries and kirsch. This is almost that but with a few rogue berries thrown in for good measure

I am often asked if I have a recipe for such and such. This famous recipe, that famous recipe. Of course I try and accommodate and often I already have the requested recipe. I do have a Black Forest Crepe Cake but this is not that recipe. Someone asked me for a ridgy didge Black Forest Cake, this is also not that recipe! In that we couldn't source fresh cherries at the time, so used other berries that were available, but you really could go all out with the cherries...ignoring the other berries. SO therefore I think we covered the brief. I know it tasted incredible. As I get older, and it seems as the night follows day, fatter, I try and avoid these sorts of treats. I do love making them, then I eat a mouthful and that is it. I confess, I may have had an entire slice of this one. So you have been warned. Addiction is a terrible thing.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Cake
300 Grams flour
450 Grams golden caster sugar
100 Grams
2.5 Teaspoons baking powder
2 Teaspoons baking soda
1 Pinch pink salt flakes BUY
300 Grams milk
3 eggs
2 Teaspoons vanilla bean paste BUY
120 Grams Extra Virgin Olive Oil (EVOO) BUY
280 Grams boiling water
Ganache
200 Grams chocolate dark callets BUY
50 Grams cream
Cream Fillng
600 Milliliters pure or whipping cream
2 Teaspoons vanilla bean paste BUY
The Rest
600 Gram jar Morello pitted cherries drained well
Fresh cherries, berries to garnish
chocolate shards (I used Callebaut, tempered and scraped it using a large metal scraper) BUY
200 Grams kirsch (optional, but use a sugar syrup made from the cherry juice otherwise)
Icing sugar to dust

Do

1: Preheat oven to 170°C and butter and line 2 x 7 inch (18 cm) cake tins.
2: Place flour, sugar, cocoa, baking powder and soda, and salt into Thermomix bowl and blend 20 sec/speed 8.
3: Add milk, eggs, vanilla and EVOO and blend 10 sec/speed 5. Scrape down sides of bowl.
4: Add boiling water very carefully and blend 30 sec/speed 4.
5: Divide batter between the 2 tins.
6: Bake 35 minutes or until bouncing back when you touch the centre.
7: Cool in tins, at least 10 minutes then transfer to a wire rack until cool.
8: To be ready for the assembly, whip your cream with the vanilla and have it ready. This will only take approx 20 sec/Butterfly/speed 4. Check frequently and don't overwhip...gentle mounds is what you are after. Remove from bowl and set aside.
9: Make the ganache in the Thermomix bowl you have whipped the cream in. Place all ingredients into Thermomix bowl and melt 4 min/50°C/speed 1. Stop and scrape down sides of bowl as needed. Cool until glossy, finishing with your spatula just to incorporate all of the mixture.
10: Level each cake and cut in halves. Brush each layer generously with the kirsch (or syrup) using a pastry brush. Place first layer onto the serving plate.
11: Dollop with cream and place a layer of Morello cherries on top. Repeat with all layers except the last but keep some cream aside.
12: Spread the top layer with plenty of ganache, it can drip down the sides if you wish. Finish the very centre of the top layer on the ganache with cream. Garnish with plenty of berries, cherries, chocolate shards and finish with a dusting of icing sugar just before serving.

We know Black Forest is all about the cherries, but when we made this and took the photo, fresh cherries were not in season...so sadly, we will just have to make it again. I do love the brightness of the fresh berries though, so it was a happy compromise. Flavour was amazing too!!

1000's of recipes that work Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!