I made this Foret Noire Cake for our 10th wedding anniversary. As we wanted roses and rose petals on our wedding cake, I though I should recreate our idea on this cake.
I am delighted with the cake. It looked beautiful and it tasted good too. Initially I thought I will cover the cake with white fondant, but we both prefer less sweet cakes, so dark chocolate was a better option when it comes to taste. I think the red roses looked beautiful on the black. I did put some petals on the chocolate before melting it to see how it would look like, just to make sure it wouldn’t have a Halloween’ish effect.
It’s the first time I used my rose cutters and they are easy to work with. I made rose buds before, for the Matcha & Rose Cake, but never roses in bloom. I was worried they will not look as realistic as the ones I saw online. I shouldn’t have worried, with tools, creating roses is quite easy. I think I might get a few more tools for making fondant flowers and leaves.
For the roses I had a 5 petal cutter in 6 sizes. I used some of the same cutters to make the petals. The same cutters can be used to make a 10 petals flower. I like that the cutters are so versatile.
Foret Noire Cake. Ingredients for the sponge, 3 layers:
– 300g self raising flour (mix of white and wholemeal)
– 6 eggs
– 225g demerara sugar
– 225ml oil
– 3 spoons of cocoa powder
– 1 tsp baking powder
– vanilla paste
Foret Noire Cake. Ingredients for the cream, syrup and icing:
– 250g light mascarpone
– 75g butter at room temperature
– 100g icing sugar
– vanilla paste
– cherry flavouring (optional)
– 1 can of pitted cherries
– 50ml sour cherry liqueur
– 150g dark chocolate + a bit more for fixing the rose petals
Preheat the oven at 200C or 180C fan.
Using the all-in-one method, put all the ingredients in a mixing bowl and mix it with the hand mixer or with the stand mixer. You can mix it by hand with a spoon, it doesn’t take long to make the batter.
Scoop the batter into three individual baking trays, that are oiled and lined with baking paper. Bake the sponges for 18-20 minutes. If you bake all the sponges in a single tall baking tray, make sure you leave it in the oven for longer and taste to see if it’s baked or not. I prefer using individual baking trays as the cake is baked faster.
When the sponges are baked, take them out of the oven and leave to cool for a minute or so. Take the sponges out of the baking tray and leave them to cool completely on a cooling rack. I removed the baking paper when I took them out of the tray, so it doesn’t form any moisture on the paper.
Make the cream by mixing the soft butter with the mascarpone, the icing sugar, vanilla and cherry flavouring. I mixed the cream by hand as it’s easy to do it like this and I didn’t want to risk over-mixing it. Leave in the fridge until it will be used.
Cut open the cherry can and drain it in a bowl. Add the sour cherry liqueur to the juice. Leave the cherries in a another bowl and drain them from time to time to remove the excess juice.
When the sponges are cold, put the first one on a large plate and pour a third of the juice with a spoon on top. Transfer the sponge on the cake plateau. Put a third of the cream on top and level it with a knife. Take half of the cherries and cut them in halves. Put them on top of the cream.
Put the second sponge on the plate and pour a third of the syrup on top, like with the previous sponge. Place the second layer on the first one. Put a third of the cream and level it. Place the rest of the cherries cut in halves. Do the same with the third layer and cover it with a thin layer of cream. Cover the sides of the cake with cream.
Now leave the cake in the fridge for 30 minutes to chill. Melt the dark chocolate over Bain Marie or in the microwave. Pour the melted chocolate and level it as best you can. Leave for 10 minutes, then put the decorations on top.
For the rose petals, melt a bit of chocolate and with a brush, put a bit of chocolate on the back of each petal before sticking it to the cake. This way the petals will stay in place.
Do you like Foret Noire Cake?