A couple of weeks ago the sun was shining, birds were singing and people were cruising around with their windows down and hair blowing in the wind. Naturally, this kind of weather called for grilling! So we headed over to my in-laws house to chow down on some grilled hamburgers and hot dogs. Our contribution to the meal was a cake and not just any cake but a Black Forest Cake! My aunt Tammy used to make this cake years ago and someone mentioned it the other day which sparked the memory of cakes past and got my mouth watering. So since I had never made one I decided it was time. Here are a few pics of it all coming together.
Cherries and chocolate…these are a few of my most favorite things.
All the yummy layers.
Attempting to frost with the whipped cream–quite the challenge.
And the finished product!
So, a few things I learned.
1. This cake requires a great deal of patience. While not difficult, it is time consuming to make all of the components and put it all together.
2. Whipped cream doesn’t make the best frosting. Don’t get me wrong it looks pretty and tastes amazing but what a pain in the butt to put on! I will probably frost the sides with a dark chocolate frosting next time and leave the whipped cream for the layers and the top of the cake.
3. Never throw an almost completed cake in the trash no matter how badly you want to! I had just a few issues with the cake (little lopsided, some “juicing” out the bottom, difficulty frosting, etc) and I really thought it was just no good but thankfully my husband talked me off the ledge and boy am I glad he did! The cake was soooo good!
I haven’t made a lot of cakes in my time (this was probably the third?) but it’s always a learning experience and the finished product is definitely worth the effort!
Black Forest Cake
2 1/8 c All-Purpose Flour
2 c White Sugar
3/4 c Unsweetened Cocoa Powder
1 1/2 t Baking Powder
3/4 t Baking Soda
3/4 t Salt
1 c Milk
1/2 c Vegetable Oil
1 T Pure Vanilla Extract
3, 14.5 oz Cans Pitted Sour Cherries, drained with juice reserved
1 c White Sugar
1/4 c. Cornstarch
1/4-1/2 c Kirsch
Preheat oven to 350 degrees. Grease and flour two, 9 in. round cake pans and line with parchment paper.
In a mixing bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat until well blended. Divide batter evenly into two pans and bake for 35 minutes or until toothpick inserted into center comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
Combine 1/2 c. reserved juice, cherries, 1 c sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring frequently. (Be patient, it will take awhile) Stir in vanilla and cool. Move to fridge to speed up cooling. Stir in kirsch.
(While cake and cherries are cooling, make simple syrup, ganache and whipped cream. See recipes below.)
Split each cake layer horizontally. Place one cake layer on cake plate/stand. Brush on simple syrup with a pastry brush. Spread on thin layer of ganache. Cover with layer of whipped cream and then cherries. Repeat with next three layers, but instead of spreading cherries on top layer, first frost the whole cake with the whipped cream and let firm up in freezer. Apply final frosting of whipped cream and then spread the cherries into center of the top of cake and pipe whipped cream around the edges. Decorate sides with chopped chocolate. Or frost sides with chocolate buttercream instead of whipped cream. Refrigerate until ready to serve.
1/2 c Juice (from drained cherries)
1/2 c White Sugar
1/4 c. Kirsch
Simmer juice and sugar until sugar is dissolved. Add kirsch after syrup has cooled.
12 oz. Semi-Sweet Chocolate, chopped
1 1/2 c Heavy Whipping Cream
Place chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil. Pour over the chopped chocolate. Let sit for one minute and then whisk until smooth. Let cool completely.
5 c Heavy Whipping Cream
1 c Powder Sugar
3 T. Pure Vanilla Extract
Chill mixing bowl and whisk in freezer for 30 minutes. Remove and place heavy whipping cream in mixing bowl. Whip on high speed until cream thickens. Add powder sugar and vanilla extract.