This Black Forest Cake is a combination of rich chocolate cake layers with fresh cherries, cherry syrup, and whipped cream frosting. Black forest cake is one of my favorite cakes. The German Black forest Gateau aka Schwarzwälder Kirschtorte is named for the Schwarzwald or Black Forest region in southeastern Germany. The cake is brushed with Kirsch, a clear brandy made with fermented cherries. Black forest cake can be made without the liqueur too. I used sugar syrup in this recipe. I made this delicious cake today for my friend's 25th wedding anniversary.
Ingredients:
Cake:
1 3/4 Cups all-purpose flour
3/4 Cup unsweetened natural cocoa powder
1 3/4 Cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder
1/2 Cup canola or vegetable oil
2 large eggs, at room temperature
3/4 Cup full fat sour cream, at room temperature
1/2 Cup buttermilk, at room temperature
2 teaspoons vanilla extract
Cherry Liqueur Syrup:
1/2 Cup granulated sugar
1/2 Cup water
1/4 Cup Kirsch or cherry liqueur (optional)
Whipped Cream Frosting:
3 Cups whipping cream, cold
1/4 Cup confectioner's sugar, sifted
1 teaspoon vanilla extract
Chocolate Bark:
250 g. dark chocolate, chopped
Assembly:
2 1/2 Cups fresh cherries, pitted and cut in half
1 bar dark chocolate for shavings (optional)
Whole cherries
Method:
1. Preheat oven to 350 degrees Fahrenheit. Grease three 9-inch round cake pans, line with parchment paper,and grease the parchment paper. Keep aside.
Chocolate Cake:
1. Whisk the flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside.
2. Using a stand mixer fitted with a flat beater, beat oil, eggs, sour cream, buttermilk, and vanilla together until combined.
3. Pour the dry ingredients into the wet ingredients, add the hot water, and beat until the batter is completely combined.
4. Divide batter evenly between 3 pans. Bake for 20-25 minutes (baking time varies). I baked for 25 minutes. The cakes are done when a wooden toothpick inserted in center comes out clean.
5. Remove cakes from the oven and set on a wire rack. Allow to cool in pans for 20 minutes, then remove cakes from pans and set on a cooling rack to cool completely.
Cherry Liqueur Syrup:
1. Place sugar and water into a small saucepan. Stir and bring to a boil. Simmer for 1 minute, then remove from heat. Stir in cherry liqueur if using and allow to cool completely.
Whipped Cream Frosting:
1. Whip cream, powdered sugar, and vanilla extract until stiff peaks. Use cold bowl and cold whisk.
Chocolate Bark:
1. Melt chocolate over a double boiler.
2. Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
3. Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
4. Unroll to create chocolate bark.
Assembly:
1. Use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface.
2. Place one cake on a cake stand or serving plate. Brush generously with cherry syrup.
3. Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Drizzle with a spoonful of cherry syrup.
4. Place the second cake on top and evenly cover the top with 1 cup whipped cream, the remaining halved cherries, and another drizzle of cherry syrup.
5. Top with the 3rd cake layer. Spread the remaining whipped cream on top and all around the sides in a thin layer.
6. Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.
Notes:
Chocolate cake recipe adapted from Sally's Baking Addiction.
Cake decoration adapted from Liv for Cake.
You can make cherry syrup by boiling 1 cup of pitted fresh cherries with sugar and water, and draining the cherries when the syrup is reduced. You could use these cherries in the filling.
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