MONIN Premium Black Forest Syrup 700ml

Product Information

Hi Austin. The recipes mentions to place the cake layers in the fridge or for a little while in the freezer before cutting. It would definitely help. Storage instructions: Store in dry, cool ambient conditions, away from heat sources and odorous materials. Add 2 pumps (15ml) to a hot or cold beverage, such as coffee or frappes, and stir before consumption.

Hi Chloe, I usually don’t recommend freezing whipped cream frosting, but I did freeze a few pieces of this cake myself and they kept well. I recommend freezing only leftovers, and then thaw overnight in the fridge.I must say this is a stunning cake!!! Very moist and fluffy! This is my first try at it and am thrilled with the outcome!!! Thank you very much! The kirsch gave it a wonderful lift!!! To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here. Im making this for the fifth time for St Stephens day today. Its always a hit and I get to bring my clean serving dish home right away. Thanks so much for the recipe! Thank you, Shiran, for the recipe! Everybody loved it! This time, it was for my husband’s birthday. Love to try this recipe. But wondering if I can use only a 8” high cake pan Instead of 2 x 8”? Please advice ! Thanks !

I have made this several times already and it always comes out delicious and very pretty. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself. I have 2 identical 8 in baking pans and I weigh the batter in each so it’s equal. I cut off the tops to even them, then cut them in half and I end up with 4 layers of equal height. The only thing that I don’t love about it is how difficult it is to put the chocolate shavings on the side, mine end up falling off and making a mess on the assembly stand. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings. Hi Shiran 🙂 this recipe looks fab and I am wanting to make a rectangular version of it. Would it be wise for me to double the recipe if I wanted to split it between two 14×11 inch pans? (approx length can’t remember exactly haha)To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.