Black Forest Cake

Black
Forest Cake

Ingredients	Grams	Comment
Sugar	470
Shortening	160	Cannot replace with butter (will give different texture)
Salt	5
Water	320ML
Vanilla	5
Pastry Flour	320
Cocoa Powder	90	I put more 
Whole Milk Powder	40
Baking Powder	10
Baking Soda	5
Whole Eggs	5 eggs	Large ones
Cherry Pie Fillings	500	Or replace with Whip Cream
Maraschino Cherries	16 pcs
35% Cream	1L
Whip Topping	500	Roughly 4 scopes
Chocolate Shavings	300	Or how ever much you like

Yield:
Two 9 inch cakes.

1. Sugar
   + shortening + salt  use a
   paddle to mix together, scrape the bowl

   
   

2. Sift pastry flour + cocoa
   powder + milk powder + baking powder + baking soda 
   add to #1 with water (1^st speed while adding water)

   
   

3. Mix on 2^nd
   speed for 5 mins. Scrape the bowl

   
   

4. Mix on 2^nd
   speed for 1 min. Scrape the bowl

   
   

5. Gradually add eggs on 2^nd
   speed until blended. Scrape the bowl. (DO NOT over mix after eggs
   are added)

   
   

6. Mix on 3^rd
   speed for 1 min.
   

   
   

7. Scale batter into TWO 9 inch
   floured (and greased) cake tins. Smooth out the top of the batter

   
   

8. Bake at 380F for approx.
   30-40minutes

   
   

9. Put cake in freezer to
   cool it down for decorating (until not very soft)

   
   

10. Whip the 35% cream to firm peaks

    
    

11. Whip the whip topping to firm
    peaks

    
    

12. Folder the cream and topping
    together until blended (use hand). Set aside.

    
    

13. Cut the cake into 3 layers

    
    

14. Play the top layer on the cake
    board and soak with simple syrup (100g sugar, 200ml water, alcohol?)

    
    

15. Place a thin layer of
    cream on top of the cake Using a #5 star tip pipe a rim of cream
    around the edge of the cake layer

    
    

16. Fill the center of the cake with
    cherry filling

    
    

17. Pipe a small amount of cream on
    top of the cherry filling and then place another layer of cake on
    top

    
    

18. Repeat steps 14-18

    
    

19. Soak the top layer with syrup

    
    

20. Mask the entire cake

    
    

21. Use a pastry comb for decorating
    the sides

    
    

22. Divide the cake into 12 pieces

    
    

23. Pipe a rosette on the top outer
    edge of each piece

    
    

24. Place a cherry on top of each
    rosette

    
    

25. Cover the center of the top of
    the cake with chocolate shavings

    
    

26. Place chocolate shaving around
    the bottom edge of the cake approx 1” high