Foresta Nera Cake (Black Forest Cake) by @cakeofgina_

45 min

8 servings

🌾

200 g

Flour 00

🍫

30 g

Cocoa powder

🫙

1 tsp

Baking powder

🫙

0.5 tsp

Bicarbonate of soda

🧂

Salt

🍬

180 g + 3 tbsp

Sugar

🥛

180 ml

Buttermilk

🥣

90 g

White yogurt

🥛

85 ml

Milk

🍋

1 tbsp

Lemon juice

🥚

2

Eggs

🫗

75 ml

Oil

☕

3 tbsp

Coffee

🍦

Vanilla extract

🍫

350 g

Dark chocolate

🥛

450 ml

Fresh cream

🍬

1 tbsp

Icing sugar

🍒

200 g

Cherries

Cake release spray

  1. Mix
    • White yogurt
    • Milk
    • Lemon juice

    Prepare the buttermilk by mixing the yogurt, milk and lemon juice, and let it rest for 10 minutes.

  2. Sift
    • Flour 00
    • Cocoa powder
    • Salt

    Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl, then add the sugar and salt.

  3. Mix
    • Buttermilk
    • Eggs
    • Oil

    Mix the buttermilk with the eggs, oil and vanilla extract, then combine with the dry ingredients.

  4. Mix
    • Coffee

    Mix until smooth and stir in the coffee.

  5. Pour
    • Cake release spray

    Pour the batter into the Decora mould previously sprayed with release agent.

  6. Bake

    Bake at 170 degrees for 40-45 minutes, checking with a toothpick.

  7. Cool
    • Cake release spray

    Let the cake cool.

  8. Put
    • Cherries
    • Lemon juice
    • Sugar

    Prepare the compote by putting the pitted cherries in a pan with lemon juice and sugar.

  9. Cook
    • Cherries

    Cook gently for 10 minutes until the cherries soften and release their juices.

  10. Pour
    • Fresh cream
    • Dark chocolate

    For the ganache, pour the boiling cream over the Decora chocolate and mix until smooth.

  11. Pour

    Pour into a bowl, cover with cling film touching the surface, and refrigerate for at least 4-5 hours.

  12. Whip
    • Cake release spray

    Whip the ganache with an electric mixer for 2-3 minutes until creamy and firm, for filling and coating the cake.

  13. Whip
    • Fresh cream
    • Icing sugar
    • Sugar

    Whip the cream with the sugar.

Foresta Nera Cake (Black Forest Cake) by @cakeofgina_

45 min

8 servings

🌾

200 g

Flour 00

🍫

30 g

Cocoa powder

🫙

1 tsp

Baking powder

🫙

0.5 tsp

Bicarbonate of soda

🧂

Salt

🍬

180 g + 3 tbsp

Sugar

🥛

180 ml

Buttermilk

🥣

90 g

White yogurt

🥛

85 ml

Milk

🍋

1 tbsp

Lemon juice

🥚

2

Eggs

🫗

75 ml

Oil

☕

3 tbsp

Coffee

🍦

Vanilla extract

🍫

350 g

Dark chocolate

🥛

450 ml

Fresh cream

🍬

1 tbsp

Icing sugar

🍒

200 g

Cherries

Cake release spray

Preparation Steps

  1. Step 1/13

    Prepare the buttermilk by mixing the yogurt, milk and lemon juice, and let it rest for 10 minutes.

    🥣White yogurt
    🥛Milk
    🍋Lemon juice
    🥣Bowl

  2. Step 2/13

    Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl, then add the sugar and salt.

    🌾Flour 00
    🍫Cocoa powder
    🫙Baking powder
    🫙Bicarbonate of soda
    🍬Sugar
    🧂Salt
    🥣Bowl
    🧺Sieve

  3. Step 3/13

    Mix the buttermilk with the eggs, oil and vanilla extract, then combine with the dry ingredients.

    🥛Buttermilk
    🥚Eggs
    🫗Oil
    🍦Vanilla extract
    🥣Bowl
    🥄Whisk

  4. Step 4/13

    Mix until smooth and stir in the coffee.

    ☕Coffee
    🥄Whisk

  5. Step 5/13

    Pour the batter into the Decora mould previously sprayed with release agent.

    🍰Cake release spray
    Decora mould

  6. Step 6/13

    Bake at 170 degrees for 40-45 minutes, checking with a toothpick.

    ✨Toothpick

  7. Step 7/13

    Let the cake cool.

  8. Step 8/13

    Prepare the compote by putting the pitted cherries in a pan with lemon juice and sugar.

    🍒Cherries
    🍋Lemon juice
    🍬Sugar
    🍳Pan

  9. Step 9/13

    Cook gently for 10 minutes until the cherries soften and release their juices.

    🍒Cherries
    🍳Pan

  10. Step 10/13

    For the ganache, pour the boiling cream over the Decora chocolate and mix until smooth.

    🥛Fresh cream
    🍫Dark chocolate
    🥣Bowl

  11. Step 11/13

    Pour into a bowl, cover with cling film touching the surface, and refrigerate for at least 4-5 hours.

    🥣Bowl
    🧻Cling film

  12. Step 12/13

    Whip the ganache with an electric mixer for 2-3 minutes until creamy and firm, for filling and coating the cake.

    🥣Bowl

  13. Step 13/13

    Whip the cream with the sugar.

    🥛Fresh cream
    🍬Icing sugar
    🥣Bowl

Composition

Ingredients

Types

Grains, Baking, Spices, Sweeteners, Dairy, Fruit, Eggs, Fats, Beverages, Flavorings, Confectionery

Ingredients

Flour 00, Cocoa powder, Baking powder, Bicarbonate of soda, Salt, Sugar, Buttermilk, White yogurt, Milk, Lemon juice, Eggs, Oil, Coffee, Vanilla extract, Dark chocolate, Fresh cream, Icing sugar, Cherries, Cake release spray

Notes

Flour 00 (for the sponge base), Cocoa powder (for the sponge base), Sugar (for the sponge base), Buttermilk (homemade: 90g yogurt + 90g milk + a tablespoon of lemon juice), White yogurt (to make the buttermilk), Milk (to make the buttermilk), Lemon juice (to make the buttermilk, for the cherry compote, amount not given), Eggs (medium), Vanilla extract (amount not given), Dark chocolate (for the whipped ganache filling), Fresh cream (for the whipped ganache filling, for whipping with icing sugar), Cherries (net weight, pitted, for the compote, for decoration, amount not given), Cake release spray (to spray the mould before baking)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

430 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 43g, Fat: 26g, Fiber: 3g, Sugars: 31g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 2.5mg, Magnesium: 45mg, Sodium: 180mg, Potassium: 260mg

Vitamins

Vitamin A: 220mcg, Vitamin D: 0.3mcg, Vitamin B2: 0.15mg

Preparation

Time Information

Cooking

45 minutes

Overall

45 minutes

Difficulty

Level

Expert (4/4)

Steps

13 steps

Equipments

Utensils

Bowl, Sieve, Whisk, Pan, Cling film, Decora mould, Toothpick

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Birthday

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

German, Italian

Geographic

Germany, Europe

Various

Aspect

Texture

Creamy, Moist, Soft, Silky

Flavors

Chocolatey, Sweet, Cherry, Coffee-infused

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 3-4 days (in an airtight container,refrigerated due to cream and ganache filling), freezer : up to 1 month (wrap tightly before the fresh cream and ganache are added, or freeze individual slices well wrapped,thaw in the fridge before serving)