Black Forest Berries Birthday Cake Extravaganza ! Last week my husband celebrated his birthday and I’ve been digging all over Pinterest to find the perfect black forest cake to make him. I know it’s his favorite cause it’s loaded with whipped cream and just layers of moist tender cake (a kid after my own heart), but I wanted to make it special. So I decided to mix chocolate with berries to add a little extra sweetness to the whole thing. Topped off with fresh berries and fresh flowers to make it popping, I give you my ultimate black forest birthday cake recipe !
I made two of my regular molten lava cake recipe, just that I baked them a little longer this time, and used regular cream (with enough fat percentage, at least 30% to be able to get whipped), fresh berries, berry sauce, flowers (non edible) and dark chocolate to make this cake.
What you’ll need is :
For 1 cake (I made 2 cakes to have 4 layers so double the quantities below if you want to do the same)
- 125 g butter
- 125 g flour
- 100 g white sugar
- 200 g black chocolate
- 4 œufs
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 1 pinch of salt
- 2 tbsp of water
Melt your chocolate in a bain marie, meanwhile whisk the eggs with the sugar, vanilla sugar, water and a pinch of salt. Beat your mixture until it whitens and comes nicely together. When your chocolate is melted, add the butter cut in pieces, combine together with a spatula before adding the flour and the baking powder. When your mixture is ready, add it to the beaten eggs using your whisk. Put your batter in a buttered and floured round pan (or two if you’re making two cakes), and put them in your oven preheated at 175°C. After 15 minutes in the oven, lower the heat at 150°C for the rest of the bake. Roughly thirty minutes inside, check with a knife to see if it’s completely clear before removing them from your oven.
Your cakes need to completely cool before you slice them in half and start drizzling the berry sauce and spreading your whipped cream on them. Highly important ! (lol, but it’s true though).
For the berry sauce
- Some cubed strawberries, blueberries and raspberries (I used half a packet of each)
Pour your berries in a saucepan over medium heat with some water and honey (just in case they’re not sweet enough), and let them simmer until your sauce becomes thick. Once nice and smooth, pour it in a tall glass or container and let it in the fridge until your sauce gets cold.
For the cream
- 6 bottles of 25 cl cream (which tops off to 1 liter and a half of cream. Yes, this much cream. It’s a huge birthday cake.)
- A couple of tbsp of sugar to your taste, I only used four total.
Whip up your cream 3 bottles at at a time (I used the Carrefour brand) with two tbsp of sugar, until it’s all nice and tight. Repeat with the remaining 3 bottles, this way you’ll have two large bowls of fresh whipped cream. Reserve in your fridge.
For the decoration
- 200 g dark chocolate
- A little bit of berry sauce
- Flowers (non edible again, cause the one edibles I found were just too small)
Melt your chocolate in a bain marie and use a parchment paper to spread scoops of chocolate with a spoon on it. Spread each spoonful of chocolate into a thin layer resembling a leaf. It doesn’t matter if they don’t look the exact same, that’s not the look we’re looking for. Plus in a forest all trees and leaves don’t look the same so 😀 Put some space between your chocolate leaves this way they won’t stick together, and put your parchment paper in the fridge for at least 30 minutes until it hardens. Repeat the operation twice, or until you’re out of chocolate. I made roughly 16 leaves of chocolate for this cake, maybe even more in case some break. Just be sure they’re totally cool before removing them from your paper this way they come off really easily.
PUTTING YOUR MASTERPIECE TOGETHER
Now that everything is ready, start assembling your cake. Drizzle nicely your berry sauce on top of each layer of cake, before putting the first one on a turning board (I used this one from IKEA, it makes it easy to spread out the cream later on). Pour a generous amount of whipped cream on top of your first layer and flatten it with a metal spatula. Put some blueberries and strawberries on top and repeat the operation until you’re out of layers. So it goes cake layer > berry sauce > whipped cream > fresh berries > cake layer. Once all the layers are put together, spread out the whipped cream on the sides and use your spatula to get it nicely covered. I used a side scraper (that I didn’t get at Walmart but rather in a little neighborhood kitchen store near my place at 40 dhs) and turned my board while working on the whipped cream to get it perfectly smooth. Follow the technique on this video to get the gist (also turn the sound off if you’re like me and can’t stand the sound of metal scraping on metal, yikes).
After my chocolate leaves were hard enough, I put them around my cake and I played around with berries and flowers to make a nice flowery, fruity basket. I put the tiniest splash of whipped cream on my strawberries and poured the tiniest drop of berry sauce in them before putting them on top of the blueberries.
There you have it, an afternoon worth of hard work, sometimes frustration, but the greatest pride when your husband comes home to find his birthday cake and be like « I always know you were good, but this is just new levels of perfection ». The sweetest melody to my overachiever slightly obsessive self.