[NEW] Black Forest Cake Bake Along | Cupcake Jemma 2020

Black Forest Cake Bake Along | Cupcake Jemma

Likes: 5135 – Dislikes: 91

It’s Bake-Along time! You guys have been restless, I know. But POW! I’m back with an old favourite from my childhood, the Black Forest Cake. I have so many memories of having this at kids parties in the 80s but I don’t think we should right it off just yet. It’s still a massive crowd pleaser and I’ve made a few adjustments here and there and I hope you’re going to love it!

You will need…

For the sponges – 3 x 7″ tins, greased
5 lg eggs, separated
90ml vegetable oil
150ml water
1tsp vanilla extract
280g caster sugar
40g cocoa powder
225g plain flour
3/4 tsp bicarbonate of soda
3/4 tsp salt

For the syrup –
1.5 tbs Kirsch, Eau de Vie
2 tbs Amarena cherry syrup OR cherry juice/syrup from canned cherries

For the buttercream –
200g unsalted butter, soft
330g icing sugar, sifted
3-4 tbsp cherry syrup/kirsch/milk/combo!

For filling & topping –
Amarena cherries for extra specialness!
OR
Tinned cherries, halved if they’re big
OR Fresh cherries, halved
Chocolate for shaving!

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MERCH MERCH MERCH!:
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30 thoughts on “[NEW] Black Forest Cake Bake Along | Cupcake Jemma 2020

  1. est19711 says:

    Dear Jemma, many thanks. Beautiful cake, probably delicious 😋 but certainly hasn't much in common with a traditional black forrest cake 😀 But as you said the world is our oyster and everyone os free to develop their own recipes. 👍👏Being the daughter of a Confectioner I could d share the following: Bottom is a thin shortcrust. 2 sponges, but not as thick as yours. Filling usually done cherries from the glas (not amarena cherries): You take the cherry juice blend a few spoons with cornstarch, bring the majority of the juice to a boil, mix the starch juice blend under and bring to a boil again, stir intensive until juice thickens, then add Kirsch and stir again. stack bottom add cherries 🍒 and then whipped cream, next sponge cherries and whipped cream again. cover cake complete with whipped cream. Add chocolate for decoration and cherries. I personally still use gelantine as this helps me best, however many people have objections for which I recommend to use any other stiffener at you own convenience. Love your😍 channel. Many thanks 🙏and best regards from Germany 🇩🇪 Stefanie

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