Black Forest Recipe
chocolate mousse cake with layers of rum-soaked chocolate sponge, dark cherries and Chantilly cream
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Ingredients
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Chocolate Sponge Cake
Chocolate Mousse
Cherries
Chantilly Cream
Method
Chocolate Sponge Cake
Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Combine Mixtures
Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water and mix until smooth.
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Soak with Rum
Once cooled, brush the top of each cake layer with dark rum.
Chocolate Mousse
Melt Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or microwave until smooth. Let it cool slightly.
Whip Cream
In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Set aside.
Combine Egg Yolks and Sugar
In another bowl, whisk the egg yolks and granulated sugar until pale and creamy.
Mix Everything Together
Add the melted chocolate and vanilla extract to the egg yolk mixture, and fold in the whipped cream gently until no streaks remain.
Cherries
Prepare Cherries
In a saucepan, combine the pitted dark cherries, granulated sugar, and dark rum. Cook over medium heat until the cherries soften and syrup forms, about 10 minutes. Let it cool.
Chantilly Cream
Whip Chantilly Cream
In a bowl, whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
Layer the Cake
Place one layer of the chocolate sponge cake on a serving plate. Spread half of the chocolate mousse over the top, followed by half of the cherries. Repeat with the second layer.
Top with Chantilly Cream
Spread the remaining chocolate mousse on top and then garnish with whipped Chantilly cream. Decorate with more dark cherries if desired.
Chill and Serve
Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld together.