Black forest cake is one of the most African desserts that grace most parties and big events. You will be forgiven if you think the treat looks like a black forest. However, as the name suggests, the cake is indeed black. The cake has layers of chocolate, berries, and whipped cream, which gives it a unique taste.
The sugar levels are perfectly balanced. So if you are one of those people who love overly sweet desserts, then the black forest may not be a great pick for you.
However, the cake has a rich flavor making it ideal for anyone. The cake has a long history, and below is an overview of where it originated.
History of Kenyan Black Forest Cake
Black forest cake a.k.a German cake is one of the most loved treats that grace almost every occassion. The cake got its name from a specialty liquor Schwarzwald Kirsch (Wasser), distilled from tart cherries.
History has it that Josef Keller first prepared this legendary German cake in 1915 at Cafe Agner, located in Bad Godesberg. The treat comprised of several layers of chocolate and whipped cream.
As time went by, more and more variations of the recipe emerged. Today, the black forest cake has spread across the world, and today it’s celebrated and part of most cuisines.
Different countries have their variation, but today, we focus on the Kenyan black forest cake. And below is how to prepare yours. Read on!
2 cups all-purpose baking flour
10 eggs at room temperature
1 cup cocoa powder (unsweetened)
½ cup unsalted butter
1 cup chocolate shavings
2 tsp vanilla extract
1 cup granulated sugar
1 1/2 cups of milk
5 oz dark chocolate
½ cup confectioners’ sugar
4 cups heavy whipping cream
1 pound chopped cherries
- Sift your baking flour into a bowl and transfer it into a mixer.
- Add cocoa powder and chocolate shavings. Mix them thoroughly at low speed for like five minutes.
- Pour the milk and increase the speed to medium. Continue mixing the ingredients for even consistency.
- In a separate bowl, whisk sugar and butter together for 10 minutes until thick and fluffy.
- Transfer the mixture to the mixer and combine at high speed for five minutes.
- Grease two baking pans or place parchment papers the divide your batter equally.
- Preheat the oven up to 2000 C and bake the cakes for 25 minutes or until golden brown.
Preparing Cake Cream
- With a whisk attachment, beat the cream at high temperatures until it starts to form soft peaks.
- Add chocolate and confection sugar and beat for three minutes at high speed till it becomes stiff and spreadable.
- Refrigerate for one hour.
Assemble the Cake
- Place your cake on a stand and brush ½ of your cream.
- Top with ¾ of the chopped berries.
- Add ¼ of the remaining cream to cover the berries. Put the remaining frosting in a piping bag and decorate the cake as desired.
- Place the remaining berries and decorate the cake.
- Refrigerate for about two hours or when ready to use.