Welcome to the 7th episode of my Baking Series, “From Classic to Iconic”, where I show you how to turn timeless, classic desserts into modern and elegant entremet cakes.
In this episode, I’m going to show you how to make a modern version of one of the most classic desserts: the Black Forest cake!
This is a cake you’ve been requesting for the series for a long time, and I completely understand why, as this traditional German cake is a true classic!
With no less than 12 layers, this cake is packed with cherry, chocolate, and cream flavors, and it also introduces new textures with ganache, crunch, and mousse.
It’s all wrapped in a Black Forest design that resembles the traditional version – just made into an entremet cake.
As some of you may know, I currently live in Berlin, Germany, but I will be moving to Amsterdam in the Netherlands!
I’m excited about it, but I will also be sad to leave Berlin.
So I thought this Schwarzwälder Kirschtorte would be a nice tribute to the 4 amazing years I’ve had here in Germany.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Mascarpone Vanilla Whipped Ganache:
- 350 g white chocolate (28%)
- 1.25 vanilla beans
- 440 ml heavy cream (min. 35%) (290 ml warm, 150 ml cold)
- 470 g mascarpone (room temperature)
Update: This cake element was originally made with gelatin in the YouTube video. The written recipe reflects the improved version, which sets well without gelatin.
- Chop the white chocolate into smaller pieces and place it in a large, tall jug.
- Slice the vanilla beans open lengthwise and scrape out the seeds.
