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To make the chocolate bark, melt the chocolate in a small bowl over a pan of gently simmering water, then spread over the strip of baking paper. Once it starts to thicken, remove from the heat, pour into a large bowl and place in the fridge to cool. Bring the mixture to a gentle simmer and allow to bubble for 4 minutes, until it reaches 105☌/221☏ on the sugar thermometer and the sugar has dissolved. Add the jam sugar and lemon juice and place over a medium heat. To make the jam, place the defrosted cherries in a medium pan and mash with a potato masher. Once cool, refrigerate, stirring occasionally to keep the ganache smooth, until thick and glossy, then remove from the fridge so that it doesn’t set too hard. Stir until melted, then remove from the heat and allow to cool. Place the chocolate, cream and butter in a bowl and place over a pan of lightly simmering water. While the sponges are baking, prepare the ganache. Remove from the oven, leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Divide the mixture equally between the 3 prepared tins and bake for 30–35 minutes, until firm to the touch or until a skewer inserted into centres comes out clean. In a separate bowl, beat the eggs with the buttermilk.Īdd the butter and chocolate mixture to the flour mixture along with the beaten eggs and buttermilk and use a wooden spoon to mix to a smooth batter. Mix the flours, cocoa, bicarbonate of soda and sugars in a large bowl. Stir to combine and remove from the heat. Leave for about 2–3 minutes, until the butter and chocolate have melted into the coffee mixture. Place over a low heat and cover with a lid. Mix the coffee powder with 125ml water and add it to the pan. Put the butter and chocolate in a medium pan. Large piping bag fitted with a large open star nozzle Method Strip of baking paper measuring about 30 x 10cm 20cm sandwich tins x 3, greased and base-lined with baking paper