What happens when I have a lot of extra ganache around? I make Black Forest cake, but instead of cherries, I use strawberries. Don't worry, I still have the Kirschwasser to keep the cake moist. In this recipe, I've used a Genoese cake, which is a simple Italian sponge cake.
butter-greased 7" round pan dusted with flour
75g all-purpose flour
50g pure cocoa powder
4 eggs, room temperature
125g powdered sugar
30g butter, melted
For assembling the cake:
1 cup dark chocolate ganache
1 package fresh strawberries, hulled
1/4 cup Kirschwasser
1 pint heavy whipping cream
1 tbsp vanilla paste
powdered sugar to taste
Preheat the oven to 375F.
- Whisk the eggs and the sugar together in an electric mixer with a whisk attachment. Whisk for 10-15 minutes until its volume has increased dramatically and the mixture leaves a ribbon trail.
- Sift the flour and cocoa powder into the bowl. Gently fold flour into the mixture without overworking the batter.
- Add the butter, and fold it carefully. Do not overwork.
- Pour the batter into the cake pan and bake for 20-30 minutes, until a toothpick comes out clean.
- Allow the cake to cool completely.
- While the cake is cooling, make the whipped cream in an electric mixer with a whisk attachment. Whip until stiff peaks. Sweet to taste with the powdered sugar. Fold the vanilla paste in.
- When the cake is cooled, slice the cake in half horizontally with a bread knife. Do so carefully so that you have 2 equal layers of cake.
- Assemble the cake by brushing the Kirschwasser onto on layer of the cake. Top the layer of cake with the ganache and a layer of sliced strawberries. Place the second layer of cake on top of the ganache and strawberries. Brush the top layer of cake with more Kirschwasser.
- Frost the cake with the whipped cream and decorate with whole strawberries on top.
- Refrigerate for later, or enjoy immediately!
over 2 years
I'll try it and save it ?