It’s based on the German dessert, Schwarzwälder Kirschtorte, which translates to Black Forest cherry torte. What’s a Black Forest Cake?Ī Black Forest gâteau or cake consists of layers of chocolate cake, cherry filling and whipped cream, and is usually decorated with cherries and chocolate shavings. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love this Lambeth style chocolate cherry cake, no bake chocolate cherry cheesecake, Linzer cookies with bourbon cherry jam, and flaky homemade cherry pop tarts. You can use this recipe to make a stunning layer cake, or layer everything into a beautiful trifle dish for a show stopper of a dessert. This will make cutting and serving the cake much easier (or not, but whatever).A decadent high altitude Black Forest cake made with moist dark chocolate cake, homemade cherry pie filling and fresh whipped cream. Refrigerate the cake for several hours before serving. Decorate the top, if desired, with rosettes of whipped cream and some extra cherries. To decorate, gently scoop up the chilled chocolate curls with your hands and press them into the sides of the cake, covering them completely with curls. Frost the entire cake-top and sides- with the remaining whipped cream. Put the third layer on top and moisten it with the remaining cherry brandy. Cover the cherries with another 2/3 cup whipped cream. Arrange half of the cherries on top of the cream. Cover the cake with 2/3 cup of the whipped cream, spreading it all the way to the edge. To assemble the cake, place a layer, flat side up, on a cake stand or serving plate and sprinkle 2 to 3 tablespoons of the reserved cherry brandy evenly over the top to moisten. Add the remaining 1/4 cup sugar and the vanilla and whip until the cream forms stiff peaks. In a large chilled bowl with chilled beaters, beat the cream until it mounds lightly. To unmold, run a blunt knife around the edges of the pan and invert. Remove from oven and let cool in pans until completely cool, at least 1 hour. Divide the batter among the 3 prepared pans.īake the layers for about 20 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Repeat this step twice more, then fold the batter until the ingredients are well mixed without deflating the batter. With a large rubber spatula, gently fold in. Sift (again, don’t skip the sifting!) one third of the dry ingredients over the egg mixture. Gradually add 1 1/2 cups of the sugar and beat on medium-high speed until a slowly dissolving ribbon forms when the beaters are lifted, about 5-7 minutes. In a large bowl with an electric mixer, beat the eggs to blend. If you don’t have a sifter you can use a fine mesh sieve as well. Unlike many recipes, the sifting is very important here so don’t skip it. Sift together the cake flour and cocoa powder and set aside. Line the bottom of three 9-inch round cake pans with rounds of parchment paper but do not grease the pans. Before use, drain the cherries well, reserving the liquor in which they steeped. Refrigerate for several hours or up to several days. Still better than no cake at all, I guess!Īt least 24 hours ahead of time, put the cherries and kirsch into a container with a cover (a 1 pint mason jar works perfectly). But it paled in comparison to last years’ cake. A light and airy chocolate cake layered with fluffy vanilla whipped cream and brandy infused cherries throughout. The cake itself was bizarre, more of a souffle than a cake. While this cake is no where near as successful, or as delicious, as some of the others I’ve made, it was different. After three test slices I gave up and decide to embrace the ugly. Sorry folks, no perfectly pretty cake slice for this photo op. The whipped cream doesn’t have much structure-neither does the cake for that matter-and it practically collapsed under the weight of the knife. Not to mention what a mess it was to slice. What you can’t see here is the backside of the cake, when I got frustrated and starting throwing the chocolate shards against the side of the cake, hoping they’d stick. Because whoowhee, that’s a heck of a lot of booze in one little 6″ layer cake.īut the term sloppy drunk took on a whole new meaning when I attempted to garnish the thing with chocolate curls. I started calling this cake the “Sloppy Drunk Cake” shortly after I started making it.
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