Black Forest is one of the combinations of flavors that I really love, chocolate, cherry, cream, and Kirsh (esp. the last one, haha).
I made Black Forest in many forms of sweet before, and today, I want to add chiffon to my list.
The chocolate-added chiffon cake that's so rich in chocolate with Kirsh-flavored whipped cream!
If you think that my recipe has not enough of the Kirsh, you can add it to the cherries after draining them and splash the Kirsh over the cake before spreading the whipped cream.
The cake is best on the day that it is made, but if you have to keep it longer than 2 days (in the fridge) I suggest you drizzle the cake with syrup or try to cover the whole side cake with whipped cream instead.
Black forest Chiffon
Makes 15 cm cake
Chocolate Chiffon
40 g ...................... Dark Chocolate
30 g ...................... Milk
30 g ...................... Milk
40 g ...................... Egg yolk
10 g ...................... Granulated sugar (A)
1/8 tsp .................. Salt
18 g ...................... Rice bran oil
25 g ...................... Cake flour
10 g ...................... Cocoa powder
80 g ...................... Egg white
1/8 tsp .................. Cream of tartar
35 g ...................... Granulated sugar (B)
Chocolate ganache
40 g ...................... Whipping cream
40 g ...................... Whipping cream
30 g ...................... Dark Chocolate
Whipped cream
200 g .................... Whipping cream
15 g ...................... Icing sugar
2 tsp ...................... Kirsch (optional)
30 ......................... Dark Sweet Cherries in syrup
Preheat the oven to 180℃.
Have ready a 15 cm chiffon cake pan.
Pour the milk into the chocolate and stir to combine.
Beat the egg yolk, salt, and sugar (A) together.
Slowly pour the oil into the bowl and beat to combine.
Pour the milk and chocolate mixture into the bowl.
Beat to combine.
Sift the flour and cocoa powder into the bowl.
Mix to combine.
Beat the egg white and cream of tartar until foamy. Add the granulated sugar (B) gradually.
Beat until firm peaks formed.
Put 1/3 of the meringue into the egg yolk bowl and mix with the whisk.
Fold the rest of the meringue in 2 additions.
Until fully combined.
Pour the batter into the pan.
Put the tip of a skewer into the batter, whirl it to remove large air bubbles, and smooth the top.
Bake in the 180℃ preheated oven for 25-30 minutes.
Remove from the oven.
Turn the pan upside down and let it cool completely.
Warm the whipping cream in a 600w microwave for 40 seconds.
Pour the warm whipping cream over the chocolate and stir to combine.
Let it cool completely. Refrigerate for 20 minutes to set the ganache.
Drain the cherries.
Remove the cake from the pan and slice it into 3 equal slices.
Whip the whipping cream with icing sugar and Kirsch (if used).
Spread the whipped cream over 1 slice of cake.
Top with cherries and chocolate ganache. Repeat the process.
Decorate with dark chocolate and edible gold leaves.
Enjoy!
Black forest Chiffon
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