Black Forest cake comprises a delicious blend of chocolate sponge, cream, and sour cherries, and is better known as a gateau by some.
The delicious layered bake is often believed to have been named after the Black Forest (Schwarzwald) mountain range in southwestern Germany, but that’s not the case.
In fact, it gets its name from the fiery kirsch alcohol made from Black Forest sour cherries which give the cake its trademark flavour.
While the classic recipe has many versions, this air fryer-friendly method by Phillip’s Airfryer chef, Martin Senders, promises a quick cooking time of just 38 minutes.
Complete with three layers and a generous blend of sour cherry syrup and whole fruits, the cake is the ultimate weekend treat.
Method
First, crack the eggs and separate the whites from the yolks. In a separate bowl, combine the flour and baking powder, then use an electric whisk to beat in the egg whites until stiff peaks form. Set aside for later.
Next, combine the egg yolks with sugar and oil in another bowl and beat with an electric whisk for about two minutes or until pale in colour and fluffy. Alternately add the flour and baking powder mix, cocoa powder, cornstarch and warm water and mix until well combined.
Take a spatula and gently fold the beaten egg whites into the yolk mixture, stirring until evenly incorporated. Quickly grease the cake tin with butter then pour the prepared cake batter into the baking accessory and place it into the air fryer basket.
Slide the basket into the air fryer and start the device at 160C for 38 minutes. When the baking is done, let the cake cool in the baking accessory for about 15 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, carefully cut it horizontally into three even layers.
Drain the sour cherry compote, saving both the syrup and sour cherries. Whisk together half of the sour cherry syrup and cornstarch in a cooking pot until the mixture is smooth and no lumps remain. Add two-thirds of the sour cherries and cook over medium heat for about five minutes or until thickens.
Remove from the heat and let it cool. Now combine the rest of your sour cherry syrup, sugar and lemon juice in a saucepan and heat until the sugar dissolves. Let it cool briefly and then pour it evenly over all three cake layers.
Assemble the cake by spreading half of the cooked sour cherries over one layer of the sponge cake, add one-third of the whipped cream and place the second sponge layer on top. Spread the second half of the cooked sour cherries over and add the third layer of whipped cream. Place the last sponge cake piece on top and spread the remaining whipped cream over.
Decorate the cake with the remaining sour cherries from the compote and chopped dark chocolate. Let it cool in the fridge for at least two hours before serving.
