Black Forest Cake, MasterChef recipe
Due to my current obsession with masterchef, it was only natural that the next thing I bake was another masterchef recipe. A couple of weeks back, we saw how by missing out two layers of Gary’s Black forest cake costs Dom his place in the competition.
I’m not a huge fan of black forest cake, if it’s there, I would eat it, if not, I wouldn’t go out looking for it. My brother on the other hand absolutely adores black forest cake, requesting one for his birthday every year. I decided to surprise him by baking his favourite cake.
Obviously the main component of a black forest cake are cherries, unfortunately, autumn is not cherry season for us in Sydney, so instead I opted for frozen cherries. All the other ingredients are readily available at the supermarket.
Gary's version : Image from masterchef.com.au
Black Forest Cake
Recipe from Masterchef 2010, chef GaryMehigan
Ingredients
- For the chocolate sponge
- 7 eggs
- 250gm caster sugar
- 200gm plain flour
- 50gm cocoa powder
- 2 tbsp baking powder
- 1 tbsp vanilla extract
For the candied cherries
- 1/2 cup semi candied pitted cherries
- 1/4 juice reserved
- 1/4 cup caster sugar
- For the cherry compote
- 1/3 cup caster sugar
- 600gm pitted cherries, halved
- 1 tbsp brandy
For the cherry sugar syrup
- 90gm caster sugar
- 1/4 cup cherry juice
- For the chocolate hazelnut praline mousse
- 1/2 cup caster sugar
- 1/2 cup hazelnut, toasted lightly and skinned
- 300gm chopped dark chocolate
- 3 egg yolks
- 300ml thickened cream
- 1 tbsp vanilla extract
For the mascarpone cream
- 500gm mascarpone
- 1 tsp vanilla bean paste
- 2 tbsp icing sugar
- For the dark chocolate ganache
- 150ml cream
- 200gm dark chocolate
Step 1. For the chocolate sponge, preheat oven to 160°C fan forced. Grease and line 2 x 20cm springform cake pans.
Step 2. Add eggs and sugar to a heatproof bowl of an electric mixer, and set over a saucepan of simmering water over very low heat. Whisk the mixture until 37°C. Remove the bowl from the heat and beat with an electric mixer on a medium-low speed for 5-8 minutes or until the mixture has cooled and thickened to a mousse-like consistency. Sift the flour, cocoa powder and baking powder together twice. Using a large metal spoon, fold the dry mixture into the egg mixture in 3 batches until combined, adding the vanilla extract with the first dry batch.
Step 3. Pour the mixture into the lined cake pans and smooth surface. Bake for 20-25 minutes or until sponge springs back when lightly touched. Allow to cool for 10 minutes in the pans, then turn out onto wire racks. Place in the blast chiller for 10-15 minutes until cake has cooled completely.
Step 4. For the candied cherries, preheat oven to 120°C. Place cherries on a lined baking tray. Lightly dust with the sugar and place in the oven for 50-60 minutes. Remove and cool. Coat with remaining sugar. Set aside.
Step 5. For the cherry compote, add the sugar to a non-stick saucepan and place over medium heat. Once the sugar begins to dissolve add the cherries and cook until they start to release their juices. Add the brandy and cook for 10-15 minutes or until the liquid has reduced and thickened. Strain, reserving liquor.
Step 6. For the cherry syrup, heat 170ml water and the sugar in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and stir in the reserved cherry juice and compote liquor. Allow to cool.
Step 7. For the chocolate hazelnut praline mousse, line a baking sheet. In a dry heavy-based saucepan, cook sugar over medium heat, stirring, until melted. Once melted, cook without stirring, swirling pan, until lightly golden. Add hazelnuts, stirring until well coated. Immediately pour mixture onto the baking sheet and cool completely, in blast chiller for 5 minutes. Break praline into pieces. Place into a food processor and pulse until finely chopped. Set aside.
Step 8. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the egg yolks in a small heatproof bowl. Heat 250ml of the cream in a small saucepan over low heat. Stir through half of the hot cream into the egg yolks. Return the mixture to the saucepan over low heat and stir until thickened. Strain into a clean bowl. Stir the melted chocolate into the hot custard. Add the vanilla and allow to cool. Whisk the remaining cream until stiff peaks form. Fold into the chocolate mixture with the praline, until just combined. Set aside.
Step 9. For the mascarpone cream, beat the mascarpone, vanilla and sugar in a bowl until smooth and slightly thicker in volume.
Step 10. For the chocolate ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside. Bring the cream to just below boiling point in a small saucepan. Remove from the heat, then add the melted chocolate and stir until smooth. Allow to cool until thick but still pouring consistency.
Step 11. To assemble the cake, slice both cakes into thirds. Place the base of 1 cake onto a serving plate and brush with some of the cherry syrup. Spread over half of the chocolate praline mousse.
Step 12. Place the next layer of cake onto a board, and brush with cherry syrup. Spread over half of the mascarpone cream. Divide the cherries into two parts for two separate layers. Place cherries around the border of the cake, 5mm from its edge and scatter remaining in the middle. Carefully remove layer from the board and place on top of the first layer. Repeat each layering process on the board (you will have 1 spare slice of cake), starting with the praline mousse and ending with the cherries on the mascarpone cream.
Step 13. Place the final layer of the cake on a wire rack sitting over a baking tray. Evenly pour the ganache over the cake, ensuring it is completely coated. When the ganache has set, place on top of the layered cake. Decorate with shaved chocolate, fresh cherries and candied cherries.
Whilst grocery shopping in Cabramatta I was quite shocked to see some fresh cherries at the fruit shop, however, at a whopping $21 per kg, I purchased a small bunch, about 10 cherries. I was quite embarrassed to take it to the cashier, but there was absolutely no way I would spend so much money on cherries. My small bunch on cherries cost $3.00, just enough for decorating the cake.
Overall it took me approximately 2.5 hours to complete the cake. I don’t know how the contestants were able to bake and assemble this 5 layered beauty in 1.5 hours. Not only was baking the cake time consuming, but to clean up after my mess took another hour. So was the cake worth it?
I know there’s a little bit of a discussion on the authenticity of this black forest cake, with many traditionalist denouncing the use of mascarpone cheese and brandy instead of Kirsch. Despite the disagreements, I think Gary’s version is quite tasty and light, with the chocolate mousse and mascarpone cream, however I do agree with most people this did not taste like any of the many black forest cake that I’ve tasted.
If you’re looking for a challenge and interested in stepping outside the square, experiencing a traditional cake with a twist, give this cake a go, I’m sure that if the mascarpone mixture does not win you over, the chocolate hazelnut praline mousse most certainly will.
Author
By linda
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This article was written on 26 May 2010, and is filed under Dessert, Dessert Recipes, Masterchef.
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Oh Linda, you are so welcome to make a cake for my birthday every year! It’s absolutely breathtaking. Love your work xx
awesome black forest linda! and nawww max is so adorable <3
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Everyone was tweeting about a black forest cake and I had NO IDEA what they were referring to! Now that I know, well – Linda, I have to say, once again congratulations on such a beautiful creation! I am still scratching my head as to why you aren’t on that SHOW yet! Oh and Max – so cute. He reminds me of Bizou – they both have a “longer” face as compared to Baci, whose face is somewhat flatter. All so cute…. please make sure to keep the chocolates away from Max and get pet insurance!!
I LOOOVE black forest cake and I was dying to try this but didn't cos there were no cherries around! Haha I can't believe you bought the super expensive cherries, thats awesome. Looks so tasty, who cares if it's not traditional! Max is too freakin cute.
looks nice and moist… cream kinda looks like mash potato though.. and not as creamy as the one on the show..
also props for getting the right number of cherries on as garnish =P
Good lord, now that’s what I call a cake! What a beauty!
.-= john@heneedsfood´s last blog ..Orange & almond cake with botrytis syrup =-.
Well done on the cake Linda! And can’t help but notice Max in the background =)
.-= angie´s last blog ..Planet Cake – Decorating Course, Adriano Zumbo, Victoire and Abhi’s. All in a day! =-.
looks great! i am too a huge lover of b.f cake mm
This looks better than Gary's!! I'm not a huge fan of black forest cake either… but I will take a slice of your's anyday
Great work!
I'm not a fan of black forest cake either – partly because I don't like Kirsch and partly because I don't like my fruit squishy. Fresh, firm fruit is okay, otherwise the texture is offputting for me, and esp so when hidden in the cream!
Ooh yuummmm! I just saw Hestons version of the black forest cake and I have to say yours is definitely good competition for him!
I’m not really into that type cake neither… Even if you would have eaten half of yours!
Black forest cake is one of my flavourite! I was tempted to make it but was a little taken aback by the authenticity. Yours turned out well
Oh! I'm actually aching to make this cake too! Ever since seeing it on Masterchef, i've been thinking day and night about baking it … the issue is finding the time!
It was really interesting to read your after comments about it too, but I must say… your cake looks absolutely delicious!
This looks so fabulous! I can't wait to make it next summer when cherries are back in season. And Max is soo adorable, eyeing off the cake!!
Your cake looked amazing! I actually enjoyed eating it so much, true it's a deviant if compared to the traditional Austrian cake; but kudos for the hazelnut praline which I loved so much. I made one myself, without expensive fresh cherries of course!
AWESOMENESS AWESOMENESS AWESOMENESS. looks so good. where’s my invite to come and help you finish it
hehe
linda it's not very nice of you to cook up a storm in your kitchen and here I am not able to taste it. the black forest cake looks delicious (for the lack of a better word) :p
I would like to make this cake myself but am unsure where i can get semi candied cherries and the cherry juice. Where did you get yours form?
Please tell me you didn't leave a pip in yours! It almost sent me home
OH WELL DONE!
Yours looks much better than mine! hehe AND you were much faster at it.
It looks deelliiicccious
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