The Ultimate Black Forest Cake! Full Recipe by Kirsten Tibballs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier option with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a lower-calorie alternative.

Melt coconut oil in hot water.

Sift together plain flour, Dutch processed cocoa powder, bicarbonate of soda, salt, and baking powder, then set aside.

Beat together egg yolks, buttermilk, sugar, and vanilla bean paste for about 1 minute.

Remove the bowl from the mixer and add the dry ingredients by hand.

Add water and melted coconut oil to the mixture and stir vigorously to activate the baking powder and bicarbonate of soda.

Optionally, divide the batter into three and bake as three individual discs, or bake in a single cake tin and slice later.

Oil the cake tin and line the base with baking paper, then pour in the cake batter.

Bake in the oven at 165°C for approximately 40-45 minutes, testing with a skewer for doneness.

For the cream, combine a smaller amount of cream with liquid glucose and vanilla bean paste, bring to a boil, then pour over white chocolate and whisk together.

Add a second amount of cream to the mixture and cover with plastic wrap, then refrigerate.

Prepare a chocolate garnish using tempered chocolate on a flexible plastic sheet, ensuring a shiny finish by avoiding porous surfaces.

Spread tempered chocolate onto the sheet using a piping method, then let it set.

Make a chocolate mousse using Madagascar chocolate, combining milk, castor sugar, and egg yolks in a bowl, whisking well to avoid lumps.

Boil the milk and pour it over the egg yolk and sugar mixture to prevent coagulation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens