Black Forest Cake with White Chocolate Mousse Filling

Black Forest Cake with White Chocolate Mousse Filling Recipe.

Directions:

Cake:

1. Prepare the cake pan: Grease with butter and line the bottom and sides with parchment paper. Bake in one pan (8-inches in diameter and 4-inches deep – 20x10cm) or divide the batter into three pans.
2. This batter is very thin and may leak, so do not use removable bottom pans.
3. Preheat the oven to 350°F (180°C).
4. In a large bowl, sift the flour, sugar, cocoa powder, baking powder, and baking soda. Stir to combine.
5. Add the eggs, oil, vanilla extract and hot water to flour mixture and whisk.
6. Add the milk and vinegar. Whisk until well combined. The batter will be very thin.
7. Pour batter into prepared pan.
8. Bake at 350°F (180°C) until a toothpick inserted in the center comes out clean. One-pan: about 45-55 minutes.  3 Pans:  about 25-35 minutes.
9. Let it cool completely.

White Chocolate Mousse Filling:

1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.
2. Microwave the heavy cream for 20-30 seconds to bring it to room temperature. Add it to the melted chocolate and whisk until smooth. Let it cool completely at room temperature.
3. In the bowl of an electric mixer fitted with the whisk attachment, place the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. Set aside.
4. In a small microwave-safe bowl, place water and sprinkle powdered gelatin. Stir until completely dissolved. Let it stand for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds to melt.
5. Pour the melted gelatin into the melted chocolate mixture and stir until well combined.
6. Gently fold the whipped cream into the mixture in two additions.
7. Add the chopped cherries and stir gently until just combined.

Assembling:

1. Level the top of the cake if necessary. Cut the cake into 3 layers.
2. You can assemble it inside a cake ring or acetate ring, made with a 31” (78cm) x 4” (10cm) acetate strip.
3. Alternate 3 layers of cake and two layers of filling.
4. Cover with a plastic wrap and refrigerate for 4 hours or overnight.

Chocolate Drip:

1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.
2. Add the warm milk and stir until smooth and shiny.
3. Unmold the cake. Pour the chocolate mixture over the top of the cake and let it drip down over the sides.
4. Place the chocolate curls on the top-center of the cake.
5. Refrigerate for 15-20 minutes to set the chocolate drip.

Whipped Cream:

1. Beat 1 cup of chilled heavy whipping cream on medium-high speed for 1 minute. Add the powdered milk, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, being careful not to overbeat or the cream will turn buttery.
2. Decorate the top-border of the cake with whipped cream.
3. Place fresh cherries over the chocolate curls and dust with some powdered sugar.

Keep the cake refrigerated until serving time or up to 3 days. 

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