Cherry Mousse Chocolate Cake Recipe | 체리 무스 초콜릿 케익 레시피 ????
Hi guys! I’ve been away from Youtube because I had covid ???? Now I am fine and I have finally energy for filming videos. As soon as I got negative, I went to a local cherry farm with my family. And I made a cherry cake with the cherries I picked by myself. How awesome is that!
Hopefully you enjoy the video and I will be back again soon! See you!????
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Cherry mousse chocolate cake
Cherry puree
Cherry 300g
Sugar 20g
Lemon juice 15g
Dark chocolate cake sponge
Dark chocolate 55% 45g
Unsalted butter 12g
3 Egg whites 105g
Sugar 65g
3 Egg yolks 60g
Cocoa powder 33g
Bake at 350F for about 10min
*Baking time can be different depends on your oven and the size of your cake sponge
*This chocolate sponge is one of my favorite recipe because it's really dark and not too sweet. As I mentioned it in the video, it has a high content of cocoa powder. When you mix the cocoa powder, add it in 3 to 4 parts and fold it gently. So the mixture doesn't collapse!
Cherry mousse
Cherry puree 125g
Sugar 18g
Heavy cream 110g
2 Gelatin sheets (4g)
Cherry jelly
Cherry puree 100g
1 Gelatin sheet
Whipped cream
Heavy cream 100g
Sugar 10g
Fresh cherries & Edible gold leaves for garnish
안녕하세요 여러분! 제가 코로나에 걸리는 바람에 한동안 유튜브 영상을 올리지 못했어요ㅠㅠ 지금은 다 나아서 다시 촬영을 할 수 있게 되었답니다. 아파서 침대에 누워있는 동안 많은 베이킹 아이디어를 생각해놨어요. 히힛 앞으로 열심히 촬영만 하면 된답니다.
아무튼 오늘은 체리 케익으로 돌아왔는데요. 몸이 괜찮아지고, 코로나 음성 뜨자마자 바로 체리 농장으로 놀러갔다왔어요. 직접 딴 체리로 이렇게 케익도 만들었답니다. 뿌듯뿌듯!
그럼 또 다른 베이킹 영상으로 조만간 찾아올테니 기대해주세요!
체리 무스 초콜릿 케이크
체리 퓨레
체리 300g
설탕 20g
레몬즙 15g
다크 초콜릿 케익 시트
다크초콜릿 55% 45g
무염버터 12g
계란 흰자 3개 105g
설탕 65g
계란 노른자 3개 60g
코코아 파우더 33g
180도에서 약 10분간 구워주세요
*굽는 시간은 오븐 사양, 케익 크기에 따라 달라지니 유의하세요!
*이 케익 시트는 제가 정말 좋아하는 레시피인데요. 진하고 많이 안달아요. 코코아 파우더 함량이 높아서 섞으실 때 스패츌라를 이용해 거품이 꺼지지 않도록 잘 섞으셔야 한답니다. 그리고 영상에서 말씀드렸다시피, 코코아 파우더를 한꺼번에 넣지 마시고 세네번에 나눠 넣으셔야 반죽이 가라앉지 않아요!
체리무스
체리 퓨레 125g
설탕 18g
동물성 생크림 110g
판젤라틴 2장 (4g)
체리 젤리
체리 퓨레 100g
판젤라틴 1장 (2g)
휘핑 크림
동물성 생크림 100g
생크림 10g
케익 장식
체리, 식용 금박
Dieses Rezept von meiner Großmutter hat alle beeindruckt! Günstig und unglaublich lecker!
Dieses Rezept von meiner Großmutter hat alle beeindruckt! Günstig und unglaublich lecker! Festlicher Kuchen Betrunkene Kirsche.
Ich habe dieses Rezept von meiner Großmutter bekommen, meine Familie hat sich in dieses billige und unglaublich leckere Gericht verliebt, ein Kuchenrezept, das alle liebten! Jeder bittet Sie, dieses billige und unglaublich leckere Kuchenrezept zuzubereiten. Es ist so lecker, dass man es fast jeden Tag kochen möchte. Einfach, lecker und preiswert! Mit diesem Rezept für Kuchen Betrunkene Kirsche wird jeder Urlaub fantastisch! Ein Rezept, das jeder lieben wird. Sie können es für jede Feier vorbereiten. Es ist auch großartig für Partys. Bereiten Sie dieses billige und unglaublich leckere Rezept meiner Großmutter zu und alle werden über den unglaublichen Geschmack dieses Kuchens staunen. Kochen Sie mit Freude! Kochen Sie mit Liebe!
► Kochrezept und Zutaten:
5 Eier
150 g Zucker (7 Esslöffel)
eine Prise Salz
Schlagen, bis ein flauschiger elastischer Schaum entsteht
80 g Mehl (5 Esslöffel)
45 g Kakao (4 Esslöffel + 1 Teelöffel)
30 g Maisstärke (3 Esslöffel)
durch ein feines Sieb passieren
Mit einem Spatel vorsichtig unterheben, damit die Mischung fluffig bleibt.
20 cm bilden
30-40 Minuten bei 165°C backen (am besten mit Umluft)
5 Minuten stehen lassen. Zum vollständigen Abkühlen auf ein Kuchengitter stürzen.
120 g dunkle Schokolade
70 Gramm Butter
120 g Kondensmilch
70 ml Cognac/Rum/Likör
im Wasserbad schmelzen, oder in der Mikrowelle in kurzen Impulsen
schneiden Sie die Oberseite der Kruste ab
Entfernen Sie vorsichtig alle weichen Teile des Kekses
300 entsteinte Kirschen
alles zu mischen
5-8 Stunden kalt stellen
130 Gramm Schokolade, 150 ml Sahne 20%
30 ml Pflanzenöl
50 g Nüsse
15-20 Minuten kalt stellen
Köstlicher Feiertagskuchen Drunk Cherry ist fertig!
Es ist ein sehr schokoladiger Kuchen geworden!
Danke, dass du meine Videos ansiehst und likest!
@Leckere_Minute
???? Bitte abonniere meinen Kanal und like das Video, das du magst, es wird meinem Kanal helfen, sich weiter zu entwickeln und neue Rezepte für Dich zu Schießen! Vielen Dank, Grüße, Ana :-)
???? Schalten Sie den Klingelton ein, um die ersten zu sein, die neue leckere Rezepte ausprobieren
#Leckere_Minute
체리를 졸여 만든 블랙포레스트,포레누아, 체리케이크 /Black Forest/Forêt Noire/Cherry cake/ブラックフォレストケーキ
자세한 설명은 한국어 자막을 켜세요 !!!
♥︎English Ingredients are below.
♥︎조꽁드 레시피가 좋다면 유튜브 구독하기 알람신청 공유 잊지마세요. ♥︎
♥︎Please subscribe, like and share.
구독 링크 Subscribe :
체리의 계절이네요. 이번에는 초콜릿 버터크림으로 아이싱한 체리 케이크
블랙포레스트(포레누아) 를 만들었습니다.
지난번에 업로드한 초콜릿 컵케이크와 거의 흡사한 레시피 입니다. 구독자분 께서 간절히 원하셔서 초코컵케이크 반죽과 초코 버터크림을 활용하여 케이크를 만들었어요.
이번에는 플레인 요거트를 추가하여 더욱 촉촉하고 부드럽답니다.
버터크림도 달지않고 느끼하지않고 마치 생크림인 것 처럼 레시피를 수정 하였습니다. 좀더 케이크 아이싱에 맛게 안정적이고 탄력이 있는 버터크림입니다.
지난 영상에서 만든것 처럼 코코아페이스트를 만들어서 크림화한 버터에 섞어서 만드는데요. 만들기 쉽고 느끼하지 않은 크림을 만들 수 있습니다.
새콤하게 만든 체리 콤포트를 샌딩하여 먹을때 마다 체리 과육이 씹히고 상큼함이 터질수 있도록 했습니다. 저는 체리 콤포트가 새콤해야 초코케이크시트와 어울리고 체리의 맛을 부각시킬것 같아서 레시피 보다 레몬즙을 조금 더 넣었어요. 그러니 취향 껏 조절하세요.
여기에 이번에도 탬퍼링이 필요없는 초콜릿 장식을 만들었어요. 이번에는 블랙 포레스트라는 이름에 맞게 이파리 모양으로 만들었어요. 체리와 참 잘 어울리네요.
아참 케이크 시트를 구울때 그냥 팬에 넣고 구우면 반죽이 너무 가볍기때문에 잘 부풀어 넘칠 수가 있습니다. 젖은 키친타올을 쿠킹호일로 잘 감싸고 그것을 팬에 두르면 천천히 부풀면서 윈면이 넘치 듯이 부푸는 것을 진정 시킨답니다. 이 방법은 영상속에 자세히 나와있어요.
그리고 컨벡션으로 구우실때는 반드시 초기 20분은 위에 호일을 대강이라도 덮고 굽다가요. 20분후 제거 하고 나머지 30분을 구우세요. 25분 25분씩 해도 괜찮아요. 컨벡션은 바람이 표면을 너무 빨리 말려버려서 아직 익지 않은 속이 터져 나온답니다. ㅜㅜ
원래 반죽을 팬 세개에 나누어 적은 양으로 납작하게 구워야 좋지만, 모여러분이 모두 팬이 여러개씩 있지 않으실테니.. 한번에 많은 반죽을 구울때는 이런 방법밖에 없어요.
다음에는 팬 여러개에 나누어 굽는 영상도 준비 해 볼게요.
♥︎♥︎블랙포레스트 케이크 재료♥︎♥︎
♥︎체리콤포트
체리 (씨포함) 400g
설탕 100g
레몬즙 15g
♥︎ 초코케이크 시트(1호)
박력분 150g
설탕 150g
코코아파우더 50g (발로나)
베이킹소다 4g
베이킹파우더2g
계란 80g
버터밀크 180g (우유180 +식초10)
플레인요거트 70g( 또는 사워크림)
식용유 70g
바닐라익스트랙 6g
♥︎초코 버터크림 (1호케이크 1개 아이싱 양)
(코코아페이스트)
박략분 28g
코코아 30g
설탕110g
우유190g
무염 버터 240g (상온)
♥︎초콜릿 이파리 장식
녹인 초콜릿 약간 (깔리바우트)
얼린 오븐팬
키친타올이나 휴지 심지.
♥︎초코 가나슈 주르륵 장식
약간의 다크초콜릿 과 뜨거운 생크림 반반씩
숟가락
가나슈는 식혀서 준비하고.
아이싱한 케이크를 냉장했다가 아주 차가울때 부어줍니다.
It's the cherry season in Korea.
So I made the Black Forest Cake which is the cherry cake with fluffy chocolate buttercream.
This recipe is almost like the chocolate cupcake that I uploaded last time.
One of my subscribers so eagerly asked me to make a whole cake using my chocolate cupcake and chocolate buttercream recipes.
This time, it's a more moist and soft cake with the addition of plain yogurt (or sour cream).
I upgraded the buttercream recipe more stable for cake icing.
As I did in the last video, used a cocoa paste and mixed in the creamed butter.
This buttercream is easy to make and fluffy. But not too sweet and greasy.
I sanded a sour cherries compote so that the cherries would chew and refresh the texture whenever I eat it.
I thought little sour taste goes well with chocolate cake sheets and boost the taste of cherries.
So I added a little more lemon juice than the recipe. Please adjust it as your taste.
Here's another chocolate decoration that doesn't require tampering.
This time, I made a leaf shape to match the name 'the Black Forest'. It goes well with cherries.
By the way, the batter is watery and puffy.
I recommend you to use the homemade cake strip made with wet paper towel wrapped with aluminum foil.
That helps to avoid too much swollen top and have little flat top. You can see the comparing in the video.
I know, originally, you should divide the batter into three pans and bake them flat, but not everyone has many “pans”. In KOREA,
♥︎♥︎Black Forest cake Ingredients.♥︎♥︎
♥︎Cherry compote
400g Cherries (including seed)
100g sugar
15 g lemon juice (more sour flavor is better)
♥︎ Chocolate cake sheet (15cm Round pan)
150g cake flour (or all-purpose flour)
150g sugar
50g Cocoa powder (Valrhona)
4g baking soda
2g baking powder
80g eggs( or 1 1/2 large size eggs)
180g buttermilk (milk180 + vinegar10)
70g Plain yogurt (or sour cream)
70g vegetable oil
6g vanilla extract
♥︎Chocolate Butter Cream (for on whole cake (15cm) icing)
(Cocoa paste)
28g cake flour (or all-purpose flour)
30g cocoa powder
110g sugar
190g milk
240g unsalted butter (Room temperature)
♥︎Chocolate leaf decorations
Some of the melted dark chocolate.
Frozen oven pan
The core of paper towels or toilet tissues.
♥︎Chocolate ganache dripping
Same grams of dark chocolate and hot whipped cream.
A spoon.
Cools down Ganache and refrigerate the iced cake before using
Drip the ganache on the very cold cake.
Our 1st video since our house move!! The Most Delicious Chocolate Cherry Cake
If you're looking for a chocolatey, fudgy, rich dessert, this Flourless Chocolate Cherry Cake is the answer.
It makes a great Christmas day dessert as you can make it ahead, store it at room temperature (no need to take up that valuable fridge or freezer space!) and serve it warm or cold.
It also happens to be gluten-free.
Free Printable Chocolate Cherry Cake Recipe is on our site:
Ingredients:
225 g ( 1 cup minus 1 tbsp) unsalted butter - , room temperature, cut into chunks
200 g (1 cup) golden caster (or granulated) sugar
1 tsp vanilla extract
1 tsp almond extract
4 medium eggs
200 g (1 ⅔ cups) ground almonds - (course almond meal)
50 g (½ cup) cocoa powder - (usually gluten-free, but best to check if required)
1 tsp baking powder - (ensure it's gluten-free if required)
100 g (3.5oz) dark chocolate (70% is good), melted
50 g (⅓ cup) chocolate chips
300 g fresh or frozen black cherries - - pitted (see tip in notes section)
2 tbsp Cherry Jam
To Serve:
Thick whipped cream
Instructions:
1. Preheat the oven to 170C/325F and lightly grease a 23cm diameter loose-bottomed flan tin.
2. Place the butter in a large bowl with the sugar. Whisk with an electric whisk (or in a stand mixer) until fluffy (about 3-4 minutes).
3. Add in the vanilla extract and almond extract, then whisk again whilst adding in the eggs, one at a time. It will look like the mixture has split at this point, but don't worry, it will come back together.
4. Fold in the ground almonds, cocoa powder and baking powder.
5. Fold in the melted chocolate and chocolate chips until thoroughly combined.
6. Spoon the mixture into the prepared flan tin. Level the mixture with the back of a spoon.
7. Slice half of the cherries in half and leave half of the cherries whole.
8. Arrange the whole and halved cherries on top of the cake mixture. Arrange the sliced ones cut-side-up. Push the cherries into the mixture slightly.
9. Place in the oven to cook for 40-50 minutes - until an inserted skewer comes out clean.
10. Take out of the oven.
11. Mix the cherry jam with 2 tbsp of cold water. Brush on top of the warm cake. Leave the cake to cool in the tin for 20 mins, before removing and placing on a rack to cool further.
12. Serve topped with thick whipped cream. I like to serve it slightly warm, with a little of the cherry jam swirled into the cream and a few fresh cherries to decorate.
13. You can serve this cake warm (tastes great with ice cream) or room temperature.
#GlutenFree #Recipe #CookingShow
Chocolate Cherry Cake Recipe
Easy chocolate cherry cake recipe made with cherry pie filling and chocolate box mix! This from scratch recipe is so easy to make! Find the recipe at
Cherry Chocolate Loaf - Food Wishes
Since our banana bread gets such gets reviews, I decided to use it as the base recipe for this gorgeous cherry chocolate loaf, and while bananas and cherries are not very similar, it all worked out wonderfully, and I was beyond thrilled with the results. If you can’t find fresh cherries, this will work with frozen cherries, or even dried cherries if you soak them first. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about All-American Barbecue Sauce, follow this link:
You can also find more of Chef John’s content on Allrecipes: