![]() ![]() Repeat two more times, trying to build the cake layers as straight and even as possible. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. ![]() Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.Ĭarefully put the first piece of the cake on a cake stand or platter. Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. ![]() Cover and transfer to the refrigerator until ready to build the cake. Remove from the heat and set aside to cool to room temperature.įor the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes. Set aside and allow to cool completely, about 30 minutes.įor the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Add the egg mixture and stir until smooth. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Melt the butter in a small saucepan, then add the cocoa. Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.Ĭombine the flour, granulated sugar and salt in a large bowl. The whipped cream will loose volume as it sits, so if you’re looking for a more stable frosting, I suggest a cream cheese or buttercream.For the cake: Preheat the oven to 350 degrees F. And should be stored in the fridge until you plan on serving. Due to the nature of whipped cream, this cake is best served within an hour of making it.You’ll beat the cream until stiff peaks form, adding a 1/2 cup of powdered sugar at a time. To make the whipped cream, you’ll need a stand mixer fitted with a whisk attachment or a large bowl and a handheld electric mixer.It’s not too sweet and really lets the chocolate and cherry flavors shine! Unlike most layer cakes that use a buttercream or cream cheese frosting, this cake is topped with a light and airy whipped cream.The brand I use is Schladerer schwarzwalder. Kirsch is a cherry liqueur that’s made of cherry juice, cane sugar, and brandy.I strongly suggest using fresh cherries for the decorating! If you can’t find them, simply leave them off. Using frozen will also save you time since they’re almost always already pitted. Fresh OR frozen cherries will work for the filling.But sour cherries will work if you’re able to find them! I don’t suggest using maraschino cherries. I used regular red cherries because they’re widely available.This will ensure your cakes pop out the pan with ease! Spray your cake pans generously with nonstick spray, then line the bottoms with rounds of parchment paper.Be sure your baking powder and baking soda are both fresh, otherwise your cakes could come out flat or with an “off” taste.Then use a spoon to lightly scoop them into the measuring cup, and level off with the flat edge of a knife. ![]() If you don’t weigh them, be sure to fluff them up in their bag or container before measuring.Adding too much of either of these ingredients will cause your cake to be dry! I highly suggest using a digital scale to weight your ingredients! Especially the dry ingredients like flour and cocoa powder.I mean, how beautiful is this black forest cake?! And it tastes EVEN better than it looks! So there was definitely a silver lining!!! You’ll never catch me forcing down something that’s meant to be a special treat! It’s just not worth it.īut the lackluster experience reminded me of why I started baking in the first place! And inspired me to create my very own version of the classic chocolate cake. I literally took one bite, dumped it in the bin, and booked it out of there. It was dry, rubbery, and had zero cherry flavor. Beautiful, delicious, and surprisingly easy, this cake is sure to be the star of your dessert table!Ī few months ago I ordered a slice of Black Forest cake from the bakery and it was… AWFUL! Featuring moist chocolate cake layers, a fresh cherry filling, and a light whipped cream frosting, my mile-high Black Forest cake is a total showstopper! Make it even more stunning by garnishing with mini chocolate chips, chocolate shavings, and fresh cherries on top. ![]()
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