Original black jungle cake recipe

The black jungle cake is a famous dessert that is consumed mainly at Christmas and on special occasions. If you have tried or talk about it, but you have not yet dared to prepare it at home, in recipes, we make everything available to you so you can do it. This original black jungle recipe is explained in detail and as you cannot Be otherwise, we not only explain how to make a black jungle step by step, but also detail the process of its decoration, an essential part of this Christmas dessert.

Ingredients to make original black jungle cake:

1. To make the dough for our rich black jungle cake, we start by beat the whole eggs, it is very important to beat them without adding sugar, or any other ingredient, since the method with which I did it is so.

Trick: You must beat the eggs manually or with electric rods to incorporate air, its not just about stirring

2. After a certain time beating they will become sparkling, after that stage you can write with the mixture, which is named Punto Cruz. At the time of being able to form a cross (t/x) or whatever you want, it must be maintained.

3. After having the eggs as we need, the granulated sugar (150g) must be incorporated in the form of rain, little by little, while still, until they no longer feel or listen to sugar granites.

4. After having the eggs with the built-in sugar, we add our flour in 2 or 3 servings of kitchen, to make enveloping movements by incorporating dry ingredients.

5. Before step 6, it is important to know what mold we will use. There are some with regulators, and others with the base and sides separately, in this case you have to line it with butter paper to prevent it from taking it out.

6. Having our well incorporated mixture, that is, without lumps of flour, we can pour it into the mold in which we will cook the cake for the black jungle cake. The amount of ingredients in this recipe are for a small mold as seen in the photo. We must preheat the oven before cooking it, otherwise our cake will decrease its volume. With 5 minutes at 180 ° C it will be enough.

7. The cooking of the black jungle is at 180 ° C for approximately 35-40 minutes, always depending on the oven and the bearing of the cake. If the cake moves from the center, it is still wet, therefore it remains raw. To make sure that it is already cooked, you have to click it with a moving or lace, if it is wet and with a mixture, time is still missing. In addition, keeping in mind that chocolate mixtures take more time than a traditional cocoa sponge cake and are a bit more complicated. Fourth of the oven we must unmold immediately so that it cools faster and then we can cut the discs.

8. Before assembling our black jungle cake and while the cake is in the oven, we can make the traditional soaking that is simply to boil the water and when it is already boiling, add the other 80 grams of sugar. Dissolve completely, then add the vanilla, the smell nails and/or cinnamon at ease. Reserve and allow to cool to use. This soaking is optional, some opt for the one described here while other people use juices, tea or even coffee. I prefer to use distillates such as Pisco, Ron, or whatever you want; The distillate gives us a touch of distinctive flavor and will not be strong, since it is alcohol and will evaporate. Whatever the amount will be pleasant to the palate.

9. While our cake cools, we can beat the chantilly in case we do it manually, if we use electric blender the time does not matter since in 3 or 4 minutes it will already be ready. It is very important to keep the shake guard, since if you are Short, unlike other preparations, it has no arrangement. We will know that it is ready when when lifting the rods, the cream remains in them and is firm. We must have the chantilly cream refrigerated at least 24 hours before the use, otherwise, it will be very liquid and will not serve in the same way. It is also a good idea to return it to the already beaten refrigerator, it will be even more firm and it will be better for use. At least to me, I do not like the taste of the cream, I do not like anything, so I add a certain amount Flor sugar, which can be 150 and 200 grams.

10. When we put together our cake, we can do it in the same mold that we use to bake it so that it is more couple. We simply put the cut discs one by one (from this sponge cake), then add the soaking in the amount you want, then the cherry jam. Repeat until you reach the last. When it ends up cooling a couple of minutes, or it can be from one day to another so that the cake goes out even more. Now it is ready to cover it with the cream.

11. When we are going to decorate the black jungle cake, we must spread the cream trying to be as even as possible. Also by the edge of the cake you can add chocolate coverage already melted, as can be seen in the image. Then we already have the cake with cream we decorate. The pastry bag is used with the desired nozzle. Then the cherries on each cream rosette can also be melted chocolate or chips. In the lower edge of the photo, the melted chocolate is seen, it can be spread on a flat surface, which can be a table or a plate. Then it is allowed to dry and with a scrape or knife, it is scraped in order to obtain small branches

12. And thats it! You can appreciate the final result of the original black jungle cake in the photo, with the decoration of chocolate with the cream on the edges, the rosettes, the cherries and the chocolate.