Chocolate Cake Black Forest

Ingredients : 

* Sugar Dough Ingredients:
    - 150 gr Kunci Biru Flour
    - 100 gr Butter
    - 50 gr Sugar
    - 1 Egg
    - Vanilla Essence to taste.

* Genoise Dark ingredients:
    - 150 gr Kunci Biru Flour
    - 5 Eggs
    - 125 gr Sugar
    - 10 gr Cake emulsifier
    - 100 gr Simas Palmia Margarine (melted)
    - 25 gr Chocolate powder
    - 50 ml Indomilk Fresh Milk
  * Ganache ingredients:
    - 500 ml Cream whipping UHT
    - 130 gr Dark cooking chocolate
    - 8 gr Gelatin
* Syrup ingredients:
    - 250 gr Sugar
    - 125 ml Water
    - 100 ml Kirsch / rum     Cherry Filling:
    - 1 tin Dark cherry
    - 50 gr Cornstarch
    - 250 gr Sugar
    - Water as needed
    - Chantilly Cream, recipe follows

  * Chantilly Cream:
    - 1 liter UHT Whipping Cream
    - 125 gr Icing sugar   
* Directions :  
   - Preparing Sugar Dough:
    - Cream sugar with butter briefly.
    - Add eggs one by one and Kunci Biru Flour. Mix well.
    - Before working with the dough, it’s better to place the dough in the refrigerator to cool for about 1 hour.
    - Put the dough in a pan. Press it flat to 0.5 cm height.
    - Prick the dough with fork through the dough so the baked result is perfectly flat. Bake for 15 minutes.

  * Preparing Genoise Dark:
    - Whisk sugar, egg and cake emulsifier until the mixture rises
    - Sift Kunci Biru flour with powdered milk adding to the previous mix slowly along with melted margarine. Finally, add    Indomilk Fresh Milk to the mix.
    - Bake in a 180° C oven for 30 minutes
    - Cool the cake and cut into 3 equal parts, horizontally.


  * Preparing Ganache:
    - Soak gelatin in cold water.
    - Warm UHT whipping cream and mix with soaked gelatin.
    - Add chopped dark cooking chocolate, stir until all the chocolate melts and well blended. Store in the refrigerator for at least 1 night.

  Preparing Syrup:
    - Mix all ingredients together into one blend.


  Preparing Cherry Filling:
    - Add all the ingredients into a pot then cook until done.

  Preparing Chantilly Cream:
    - Mix sugar with UHT whipping cream with mixer until the blend becomes a bit stiff. Chill in the refrigerator.

  Preparing Black Forest:
    - Take baked sugar cake; spread the top part with jam.
    - Take one cake to stack over the jam spread sugar cake and form the second layer.
    - Sprinkle the second layer cake with syrup. Spread the Ganache and all the Cherry Filling on top.
    - Top the cake with the middle cake layer, sprinkle the top with syrup, and spread the cake top layer with Chantilly cream.
    - Top the cake with the final cake layer, sprinkle syrup on the top and spread Chantilly cream on every side of the cake.
    - Garnish with red cherry and grated chocolate

  Tips:
    - For best result, we suggest Kunci Biru Flour.
  * To create nice Black Forest layers, use thread to cut by tying it around a freshly baked Black Forest cake then pull the thread gently.