This blackforest cake is specially baked for my sister's birthday. It's her favourite cake. I used the chocolate genoise and whipped cream recipe from Rose Levy Beranbaum Cake Bible book and the chocoate whipped cream from Pierre Herme Chocolate Desserts book. The cake is simply delicious (though the decoration needs more work and skill) and everybody liked it. I'm so happy.
The only problem I find is that fresh whipped cream cannot withstand the Singapore heat. The cream will tend to melt while creaming the cake. It's better to use the non-dairy whipping cream; but will not taste as good as fresh heavy cream though.
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