Grease and flour the baking pan. Line it with parchment paper or wax paper.
Keep all the ingredients ready.
Preheat the oven at 180 degree C (350 degree F).
Preparation of cake
Sift together cake flour, salt and cocoa powder and keep it aside.
Break eggs into a bowl, add granulated white sugar and whisk it well
Bring water to boil in a vessel and then simmer. Double boil the egg + sugar mixture over the vessel of simmering water, whisking constantly. Continue until the egg + sugar mixture is lukewarm (about 3-5 minutes). If you do not stir continously, you will end up with scrambled eggs, so stir continuously. Make sure the egg mixture is lukewarm.
Remove from heat and transfer to a mixing bowl.
Beat on high speed using an electric beater for approximately 5 minutes until the mixture is thick.
The batter should fall back into the bowl in a ribbon-like pattern and should slowly mix with the rest of the batter. Add vanilla extract and mix well.
The egg mixture is now thick and soft. Now we are going to add the flour mixture in 3 additions.
Sift about 1/3 cup of the flour mixture into the above egg + sugar mixture. (1st addition)
Using a wire whisk or rubber spatula, mix the flour with the egg mixture gently using big strokes.
Sift another 1/3 cup of the flour into the egg mixture and fold in gently. (2nd addition)
Sift the rest of the flour into the egg mixture and fold in gently with a spatula. (3rd addition)
Melt butter. Butter should be lukewarm.
Butter and the batter are kept ready below.
Add 1 cup of the batter to the butter (to lighten it) and mix well.
Now gently fold the above mixture with the rest of batter. Now our chocolate genoise batter is ready.
Pour it into the parchment lined baking pan and tap it for the batter to settle evenly.
Bake in a preheated oven at 180 degree C for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean or the cake just leaves the sides of the pan.
Preparing the cherries
While the cake is baking, we will prepare the cherries. I have used Premium Dara Red cherries.
Drain the cherries. Reserve the liquid. This is the cherry syrup. Discard the seeds and the stalk of the cherries and chop it. Keep it aside. Reserve some cherries with the stalk for final decoration. Our cherries are also ready.
Let us check the cake now - The cake is done.
The cake has left the sides of the pan as you can see in the picture below. Cool on a wire rack before removing it from the pan.
Once it has cooled, invert it on a plate, remove the parchment paper gently, turn over the cake and set it aside.
Preparation of the whipping cream
We used three 50 gram packets of Blue Bird whipped cream powder. If you use any other brand, follow the instructions on the packet. Before preparing the whipping cream, chill the bowl and the whisk in the refrigerator for 10 mins.
Place the chilled bowl in which you are going to prepare the whipped cream over a bowl of ice cold water.
Add the whipped cream powder into the chilled bowl.
Add 18 tbsp of ice cold water and mix well.
Beat the mixture with an electric hand mixer for 3 minutes at high speed just until stiff peaks. Do not over beat as it might turn into butter.
Fold in vanilla essence. Add 1 tbsp (or as per your taste) of powdered sugar to the whipped cream, if required. Now our whipped cream is ready. Refrigerate until use.
Assembling the black forest cake
Using a sharp knife, cut the cake horizontally into 2 layers. Turn over the top layer and place it on a plate or a cake board or cake stand on which you are going to assemble the cake. Now, the top of the cake becomes the bottom.
Brush or spoon 1/4 cup of the cherry liquid (the liquid we reserved from the cherry tin) all over the cake.
Take 3/4 - 1 cup of the whipped cream and spread it on the moistened cake.
Spread the whipped cream evenly on top of the cake. Now place the chopped cherries evenly over the whipped cream.
Moisten the second layer of cake (cut part) using a brush or a spoon with 1/4 cup of the liquid reserved from the cherry container (cherry syrup).
Then place it over the cherries with the moistened side down. Gently press the cake for it to be compact. Now spoon or brush 2 tbsp of liquid (cherry syrup) on top of the cake.
Spread the chilled whipped cream to cover the top and sides of the cake evenly as seen in the picture below.
Now place the rest of the chilled whipped cream into an icing bag or container and pipe rounds or rosettes on top of the cake and place a whole cherry over each one.
Decorate it with chocolate shavings.(refer notes section)
Cover and refrigerate the cake for several hours or overnight. The cake can be enjoyed after that. Cake should be stored only in the refrigerator.
Do try this Black Forest Cake for New Year and enjoy with your family and friends.
Cake flour - One cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted all-purpose flour plus 2 tablespoons (15 grams) cornstarch. We have used only 60 grams of this cake flour for making this chocolate genoise/cake.
Keep the chocolate bar outside the refrigerator for half an hour. Using a vegetable peeler, peel the chocolate to get chocolates shavings and keep it in the refrigerator for it to harden. Decorate cake with it.
Storage and Shelf life
Cake should be stored in the refrigerator and it keeps well for 2 days.