When I posted my black forest cake recipe I got a very shirty email from someone saying I was completely and utterly wrong for having used buttercream in it, even though I had explained in that post as well about freshness and the fridge… but there we are. It just means the cake lasts much longer and doesn’t dry out! Theoretically a black forest cake should use fresh cream, but because I don’t want this cake to go in the fridge I use buttercream. When it comes to black forest cakes, there is a bit of a tussle about who is right in what the recipe puts. I realise most of you won’t want a giant version of this, but I think they look better in the pictures! Cream vs buttercream Because I went for a 500g mixed cake (to get four decent layers) you can easily just chop the recipe in half, and get a lovely two layered cake. The good thing about this cake is that you can easily halve it. In all honesty, I was meant to do this cake for my brother last year but I got a little sidetracked with life and never gave him the black forest cake he had asked for, so I thought going a little OTT this year would make up for it! And it did.
BLACK FOREST CUPCAKES WITH GANACHE HOW TO
This is partly because my black forest cake is already a three layer cake, so I wanted to make this different enough to that, and also to show you guys how to do a four layer beauty with a dark chocolate ganache covering! Black forest drip cakeīecause this cake is a little more intense with four layers, buttercream, jam, fruit and ganache there are quite a few ingredients so sorry in advance for that… but if you want to bake this exact cake, there is no way around it! Only the best will do for my brothers birthday. This cake is definitely a showstopper, as you will probably notice from the description at the beginning and the photos… I got a little carried away and went for a four layer insane cake instead of my usual three. To be honest though, when really is black forest season?! I usually think Christmas but August will do nicely!
I realise that this may be a bit of a weird cake to post onto my blog in the summer, but it was for my brothers birthday so I’m rolling with it. Please see my disclosure for more details!* A four-layer black forest drip cake with chocolate sponges, cherries, vanilla buttercream, chocolate ganache, a chocolate drip and even more! For decoration, top each cupcake with chopped pistachios.*This post may contain affiliate links. To assemble the cupcakes: Using a small offset spatula (or butter knife), place a large dollop (about 2 tablespoons) of ganache on each cupcake and smooth over in a circular motion from the center to the outer edges.
Run a spatula around the sides and bottom of the bowl to make sure no chocolate has settled there, add the salt, and stir until thoroughly combined. Stir until the mixture is smooth, then add the butter and whisk until completely smooth and shiny. Let stand for 3 to 4 minutes, to give the chocolate time to melt. In a saucepan set over medium heat, bring the cream to a simmer. To make the ganache: Place the chocolate in a medium-sized heatproof bowl. Remove them from the oven and place them on a rack to cool.
Scoop the batter by the scant 1/4-cup into the prepared cupcake pan, filling each well 2/3 full.īake the cupcakes for 20 to 22 minutes, until a tester inserted in the middle of one of the center cupcakes comes out clean. Scrape the bowl one more time to make sure everything is evenly mixed. Add the flour mixture and mix on low until just incorporated. Add the sour cream and vanilla, mixing on low for 2 minutes, until the batter is uniform.
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