The Ultimate Black Forest Cake! Full Recipe by Kirsten Tibballs

Craving an elevated black forest cake? This stunning dessert features a moist chocolate cake, airy chocolate mousse, and creamy white chocolate Chantilly. This black forest cake is a showstopper, and it's just the beginning! If you like what you see, check out Savour Online Class where we have a collection of over 500 recipes for you to learn from - subscribe below https://bit.ly/SubscribeToSavour CHOCOLATE CAKE Ingredients 60g (2.12oz) coconut oil or vegetable oil 125g (4.41oz) hot water 220g (7.76oz) plain (all-purpose) flour 55g (1.94oz) Callebaut Cocoa Powder 7g (0.25oz) bicarbonate soda 3g (0.11oz) salt 3g (0.11oz) baking powder 55g (1.94oz) whole eggs 125g (4.41oz) buttermilk 220g (7.76oz) caster (superfine) sugar 5g (0.18oz) Heilala Vanilla Paste Method 1. Preheat oven to 165°C (329°F). Melt coconut oil with hot water. 2. Sift flour, cocoa, bicarbonate soda, salt, and baking powder onto baking paper. 3. Beat egg, buttermilk, sugar, and vanilla paste for 1 minute. 4. Fold dry ingredients into wet ingredients, then stir in coconut oil mixture. 5. Grease and line a 180mm metal ring with baking paper. 6. Pour batter into prepared ring. 7. Bake for 40-45 minutes. 8. Cool completely at room temperature. WHITE CHOCOLATE CHANTILLY Ingredients 360g (12.7oz) fresh cream 35% fat (A) 35g (1.23oz) liquid glucose 3g (0.11oz) Heilala Vanilla Paste 300g (10.58oz) Callebaut W2 White Chocolate 28% 530g (18.7oz) fresh cream 35% fat (B) Method 1. Boil cream (A), glucose, and vanilla in a saucepan. 2. Pour boiling mixture over white chocolate in a bowl. 3. Whisk until combined. 4. Stir in cream (B). 5. Cover surface with plastic wrap and refrigerate for at least 4 hours. CHOCOLATE BARK 100g of Tempered Callebaut 2815 Dark Couverture Prepare as per the video. CHOCOLATE MOUSSE Ingredients 110g (3.88oz) fresh cream 35% fat 110g (3.88oz) full cream milk 25g (0.88oz) caster (superfine) sugar 50g (1.76oz) egg yolks 140g (4.94oz) Callebaut Madagascar Dark Chocolate Method 1. Semi-whip cream and refrigerate. 2. Boil milk in a saucepan. 3. Whisk caster sugar and egg yolks together. 4. Place chocolate in a bowl with a sieve. 5. Pour boiled milk over egg mixture, then return to saucepan. 6. Gently heat mixture to 80°C (176°F), stirring constantly. 7. Strain hot mixture over chocolate and whisk. 8. Cool mixture to 34°C (93.2°F). 9. Fold in semi-whipped cream. 10. Let mousse stand at room temperature if too soft, or refrigerate for up to 5 minutes. ASSEMBLY Ingredients 200g (7.05oz) frozen or canned sour cherries 50g (1.76oz) Callebaut Cocoa Powder Method 1. Cut cake into 3 equal layers. 2. Whip white chocolate chantilly. 3. Place first cake layer on a board. 4. Pipe a Chantilly ring on top of the cake layer. 5. Pipe a chocolate mousse ring inside the Chantilly ring. 6. Place a cherry ring inside the mousse ring, finish with a center cherry. 7. Repeat layers twice more, ending with cake base side up. 8. Optionally use a turntable for assembly. 9. Apply a thin layer of Chantilly to the entire cake. 10. Freeze cake for 30-60 minutes. 11. Apply a thicker layer of Chantilly, smoothing top and combing sides. 12. Pipe remaining Chantilly on top using a Saint Honore nozzle. 13. Dust cake with cocoa powder. 14. Arrange chocolate bark pieces in the center. Want a taste more of what Savour Online Classes is all about? 🍰 Endless Inspiration: Dive into our ever-growing library of on-demand classes. New recipes added regularly! 🍫 Something for Everyone: From decadent chocolates to flaky croissants, we’ve got you covered. ⏰ Your Time, Your Pace: Learn at your own speed, anytime, anywhere. Ready to embark on a baking adventure? Subscribe now and unlock a world of flavour! https://bit.ly/SubscribeToSavour Don’t forgot to follow me on my socials for plenty more updates and visual treats! Kirsten Tibballs:   / kirstentibballs   Savour School:   / savourschool   TikTok: https://www.tiktok.com/@kirstentibbal...