Black Forest (6-inch Version)
Adapted from Junzhi's recipe, mainly because I only wanted to make a 6-inch cake.
Ingredients
Steps
Preparation: Place dark chocolate in a clean, water-free bowl and melt it over a water bath (temperature should not be too high, just enough to melt it). Once melted, pour it into a shallow, large bowl, cover with cling wrap, and refrigerate until it is completely solidified.
Unmolding: Turn the cake mold upside down and prop up both sides with something else (since the cake protrudes, don't place it directly on the cooling rack). Let it sit for at least an hour until the cake is completely cooled before unmolding.
While waiting, you can prepare: 1. Chop the canned black cherries and mix them with black cherry jam. 2. Take out the solid chocolate and scrape it into curls using a spatula or spoon.
Cut the unmolded cake into three layers plus one cracked top layer.
Add caster sugar to the whipping cream and beat it. Place one layer of cake on a decorating tray, brush with a layer of rum, add a layer of mixed black cherry jam, then a layer of cream, and sprinkle with some chocolate shavings.
Place the second layer of cake on top and repeat the previous steps.
Place the third layer of cake on top. Spread cream over the entire surface of the cake and smooth it out.
Use a spatula to sprinkle the chocolate curls on the surface; don't use your hands, especially in summer = =. Pipe six cream rosettes (please ignore the amateur cream rosettes). Take six black cherries, wipe away any moisture, and place them on top of the cream rosettes.
Box the finished cake to give to someone. The extra cake top can be cut into quarters and processed in the same way to enjoy as a personal treat.
Dust with powdered sugar for a more appealing look.