You should have 4 small cake discs with hundreds of wee holes, ready to soak up the Kirsch!
Pour into prepared cake pans and bake for 18-20 minutes until the top is dry and a toothpick comes out clean.Īfter cakes have cooled completely on a cooling rack, cut the cakes in half with a long serrated knife. Fold in the butter and vanilla, trying not to over mix. Sift in the flour and cocoa powder, folding in gently as you go just until no streaks remain. Add the sugar and then beat again for several minutes until pale and fluffy. While that soaks and the cherries plump up, we start with the cake layers. Lots of eggs, just 1/2 cup each flour and sugar, but we don’t skimp on the cocoa powder! Eggs, chocolate chips (for shards), cherries, flour, sugar, cocoa powder, butter, vanilla extract, Kirsch, whipping cream and prepared cake pans.īeat the eggs at high speed for a minute, and then lower the speed. This smells so divine, try adding it to your overnight oatmeal with almond milk and you’ll see! You will also have a rather pleasant day.
It underscores the chocolate-cherry combination beautifully so please, please go find it (available in Whole Foods and most places where alcohol is sold)! Mine comes from Portland, Oregon but lets pretend it comes from the namesake Black Forest in south-western Germany. when it’s not summer) you can always go for frozen cherries (available in Whole Foods, packed and frozen at peak ripeness) just thaw them in the refrigerator before using so they are not ice-cold and stone hard. While the Kirsch (a cherry liquor) can be replaced with white or golden rum, or simple syrup, it is the highlight of this cake, used in both: the filling and the frosting. To make a 9-inch double layered cake, simply double the recipe.īefore starting with the cake, we start off the cake filling by soaking the cherries in Kirsch and leaving it room temperature for at least 30 minutes. It makes tall, impressive slices, comes together quickly and is easy to decorate too. The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). with pictures and detailed notes! Without further ado, here goes. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses.
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