How to Make My Signature Black Forest Cake!

Hey Guys, today I’m sharing with you my signature “Christmas Blackforest Cake”.
A very soft chocolatey chocolate sponge cake, layered with rich dark cherry filling, covered with fluffy frostings, and a generous amount of dark chocolate shavings.
It’s a light and perfectly sweet German dessert that is easy to make and a chocolate lover’s dream!
I hope you like it!

BLACKFOREST CAKE
Yield: One 8-inch Round Pan
Active time: 1 hour
Total time: 3 hours
INGREDIENTS
Chocolate Sponge Cake:
100 grams of Cake Flour
25 grams of Cocoa Powder
65 grams of Granulated Sugar
50 grams Vegetable Oil
65 grams Milk
1 teaspoon Vanilla Extract
A Pinch of Salt
85 grams of Egg Yolks

165 grams Egg Whites
1 teaspoon Lemon Juice/ Vinegar
65 grams of Granulated Sugar

Cherry Filling:
1 can (16 Ounces) Dark Sweet Cherries
80 grams of Granulated Sugar
30 grams of Corn Flour

Frosting:
225 grams Shortening
40 grams of Unsalted Butter
190 grams of Icing Sugar
A Pinch of Salt
60 grams Whipped Cream

INSTRUCTIONS
Prepare the pan for the water bath; Line the inside bottom part of the 8-inch round pan with parchment paper and wrap the outside bottom part of the pan with aluminum foil.
Place the wrapped pan on a bigger baking pan, and set aside.

Chocolate Sponge Cake
1. Preheat the oven to 150°C.
2. In a large bowl, sift the flour and cocoa powder, and set aside.
In a medium bowl, combine the sugar, vegetable oil, milk, vanilla, salt, and egg yolks, and mix well.
Pour the egg yolk mixture into the flour mixture and mix until no lumps remain.
3. In another large bowl, whip egg whites and lemon juice until a bit foamy. Add the sugar gradually, and continue mixing until reaches a stiff peak.
4. Very gently fold the egg whites into the egg yolk batter in three batches (don’t mix it together all at once, to prevent the egg foam deflate).
Using a spatula, mix gently just until all is incorporated, make sure there’s no egg yolk batter left on the bottom of the bowl.
5. Pour the mixture into the baking pan, and tap the pan a few times to get rid of air bubbles.
And for the water bath; pour about ½-inch hot water onto the bigger pan. Place both pans on the bottom rack of the oven and bake it for about 85 minutes.
6. Once it comes out from the oven, take it out immediately from the water bath. Tap the pan a few times so it won’t shrink too much, remove the cake from the pan and let it cool on a cooling rack.

Cherry Filling
1. Strain the cherries and place the syrup in a medium saucepan.
2. To make the cherry filling; Combine the reserved cherry syrup with sugar and corn flour (strain to make sure there are no any lumps) and pour it back into the pan.
Cook over medium-low heat, and keep stirring until it boils becomes transparent, and thickens. Remove it from the heat, and mix well.
3. Drain the soaked cherries and combine them with the cherry filling. It best serves on the day it’s made.
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