Black forest bombe

Black forest bombe

Chocolate kirsch cake

By
From
The Birthday Cake Book
Serves
12
Photographer
Laura Edwards

Chocolate, cherries and cream are a perfect combination and, if you use the very best ingredients, you will produce a delicious cake. If you don’t wish to make the bombe, simply keep the two 20 cm chocolate cakes as they are, split each in two and layer with cream and cherries.

For the cake

Ingredients

Quantity Ingredient
125g unsalted butter, plus more for the tins
50g plain flour
1 teaspoon baking powder
50g ground almonds
200g 70% cocoa solids chocolate
130g light muscovado sugar
4 eggs, separated
1 tablespoon kirsch
1/4 teaspoon salt

For the filling

Quantity Ingredient
400ml double cream
2 tablespoons golden caster sugar
2 tablespoons kirsch
425g canned morello cherries, dried well, syrup reserved

To decorate

Quantity Ingredient
200g 70% cocoa solids chocolate
275ml double cream
2 punnets fresh cherries, to taste

Special equipment

Quantity Ingredient
20 cm round cake board

Method

  1. Preheat the oven to 170°C/fan 160°C. Lightly butter two 20 cm round tins and line the bases with baking parchment. Sift together the flour and baking powder, then stir in the almonds. Set a large bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water, and melt the chocolate, butter and 1 tablespoon of water. Remove from the heat and beat in the sugar. Beat in the egg yolks, a couple at a time, then the Kirsch. Fold in the flour mixture. In a clean bowl, whisk the egg whites with the salt until soft peaks form. Take a big spoonful and fold it into the chocolate mixture to loosen, then fold in the rest. Divide between the tins, smooth the tops and bake for 18–20 minutes, or until a skewer emerges clean. Leave for a few minutes in the tin, then turn out on to a wire rack. Remove the papers. When cold, chill for a few hours to firm up.
  2. Lightly whip the cream, the sugar and half the Kirsch to make the cream filling. Mix the remaining Kirsch with a spoonful or so of the morello syrup. Split both cakes in half horizontally. Line a 1.8-litre pudding basin with cling film. Find a round cutter the size of the base of the bowl and cut a circle of cake to line the base. Now cut strips to line the sides. Cut a circle to fit the middle. Leave one of the layers whole to fit the top. Sprinkle the cut cake with the syrup mixture.
  3. Next, assemble the cake layer by layer, squidging it down to fill in any gaps, and using all the trimmings. Spread cream over the base circle, followed by a layer of half the morellos. Place on the middle disc of cake, another layer of cream, the remaining morellos, and the final layer of the cake. Cover with cling film, place a weight on top and chill overnight. To unmould, pull on the cling film and ease it out of the bowl. Place on the cake board, then on to a wire rack, with baking parchment underneath to catch the drips.
  4. Melt the chocolate and cream in a bowl set over barely simmering water (make sure the bowl does not touch the water). Stir until smooth. If it is runny, let it cool to thicken. Pour over the cake, and allow to set for a few hours. Decorate with fresh cherries. You can entirely cover your bombe with cherries if you wish, sticking them on with cocktail sticks.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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