If you've ever had the chance to make a bonafide black forest cake, then you know it takes a few steps.
First things first:
Ingredients
(For the cake itself)
Some but not all of the ingredients. |
Having three separate lists of ingredients gives you an idea of the detail oriented-ness of this cake. Also, kirschwasser is cherry infused brandy. You can get the cooking style which is fairly inexpensive at your local liquor store. It's handy that I live next to Magnolia Wine company!
Preheat your oven to 350 degrees F. I usually wait later in the game to do this. A lot of directions tell you to do this as step one and then I feel like I have my oven on forever because I take my time. Next time I will list it as Step 4 maybe. Anyway, line the bottoms of two 8 inch round pans with parchment paper circles or you can just spray them well. Mix together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Dry ingredients. They look so soft. |
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
A note on buttermilk: If you don't have any, you can make it!! You can make it out of whatever milk you have on hand by putting 1 tablespoon of white vinegar in 1 cup of milk and let stand for 5 minutes. I love this trick. There are a few other variations on how to make your own buttermilk, I believe there's a way with cream of tarter too.
It tasted as good as it looks. You know you want to lick those beaters. |
Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick comes out clean when you poke it in the middle. Cool completely. Patiences my friends! Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
Two layers after cooling. |
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. The cake is pretty tall which I like!
I forgot to take pictures of this process. Sometimes I get in the zone and/or my hands are too dirty to touch the camera.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. You can garnish with the chocolate however you desire. I grated and chopped some chunks up to sprinkle on top. You could use a potato peeler and make chocolate curls. Which reminds me, I need to get a potato peeler.
Voila! |
Ok, so I mentioned my pumpkin scones with ginger molasses icing and pumpkin chocolate chip-walnut cookies. I'll post those soon! What do you like to bake? Also, I am willing to accept most challenges of something you'd like me to try out baking! I dare you to dare me.
This looks just fabulous..what a great birthday gift/cake! I've always done the generic, easy version however this looks really interesting and worth trying. I also learned what "kirschwasser" is. Too cool.
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