BLACKFOREST CAKE

This is absolutely a yummy blackforest ever!! The cake was so moist and so chocolatey, also it used whipped cream instead of buttercream which is made the taste lighter and not as creamy as buttercream. I baked it as my surprise present for my birthday hubby :), and, no doubt he liked it so much!

I admitted, it needs extra time and efforts to bake this cake, but all are worthed :).

Many thanks to Dita for sharing this delicious recipe. This blackforest recipe is highly recommended! :).

For chocolate lover, I guarantee you will like it :).

Black Forest Cake

Source: Dita Wistarini

Ingredients:

For Cherries and Syrup:

2 cups jarred sour cherries in light syrup, drained with 1 cup syrup reserved

1/2 cup (3 1/2 ounces) sugar

1/2 cup kirsch or other cherry flavored liqueur (Belzy - I substituted it to 1 tbsp rum)

For Whipped Cream Frosting:

1/4 cup (1 3/4 ounces) sugar

1 tbsp cornstarch

3 cups heavy cream, chilled (Belzy - I used homemade heavy cream *recipe below*, but you can buy it at any supermarket)

1 1/2 tsp vanilla extract

For Devil's Food Layer Cake:

1/2 cup Dutch-processed cocoa powder, plus extra for dusting

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/4 cups boiling water

4 ounces unsweetened chocolate, chopped (Belzy -- I substituted it to semi sweet chocolate)

1 tsp instant espresso or instant coffee (Belzy -- I substituted it to 1 tsp organic coffee)

10 tbsps ( 1 1/4 sticks) unsalted butter, softened

1 1/2 cups packed light brown sugar

3 large eggs, room temperature

1/2 cup sour cream, room temperature

1 tsp vanilla extract

Garnish:

7 ounces chocolate, shaved

8 - 12 black cherries (if possible use the fresh with stalk cherries, also you can use blackcherry in can)

Methods:

FOR THE CHERRIES AND SYRUP:

1. Reserve 8 of the prettiest cherries for garnish in a small bowl. Slice the remaining cherries in half and place in a medium bowl. Simmer the reserved cherry syrup and sugar together in a medium saucepan over medium heat until mixture is thickened and measure about 1/2 cup (8 to 10 minutes). Turn off the heat, stir in kirsch (or rum).

2. Toss 1 tbsp of the syrup with the cherries reserved for garnish. Toss 3 tbsps more syrup with the halved cherries. Poke the top of the cake layers thoroughly with a wooden skewer and brush it with the remaining syrup.

FOR THE WHIPPED CREAM:

1. Whisk the sugar and the cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat, whisking constantly until the mixture thickened (2 to 3 minutes). Let the mixture cool to room temperature (about 30 minutes).

2. In a large bowl, whip the remaining 2 1/2 cups cream and the vanilla together with an electric mixer on low speed until frothy (30 seconds). Increase the mixer speed to medium and continue to whip the mixture until it begins to thickened (30 minutes). Slowly add the cooled cornstarch mixture and continue to whip until the mixture forms soft peak (1 to 3 minutes).

3. Line the edges of a cake platter with strip of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1/2 cup of the whipped cream over the top, right to the edge of the cake, then cover with half of the sliced cherries. Repeat with another cake layer, 1/2 cup more whipped cream, and the remaining sliced cherries. Place the remaining cake layer on top and press lightly to adhere. Frost the cake with the remaining whipped cream.

4. Refrigerate the cake until it absorbs the soaking syrup, at least 2 hours or up to 24 hours. Before serving, let the cake sit at room temperature (30 to 60 minutes), then gently press the chocolate shavings into the sides of the cake. Evenly space 8 (or 12) small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving.

FOR DEVIL'S FOOD LAYER CAKE:

1. Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 350`F (180`C). Grease three 9-inch round cake pan (belzy -- I used two 8-inch square pan), then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the boiling water, chcolate, 1/2 cup of the cocoa powder and instant coffee together until smooth.

2. In a large bowl beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (3-10 minutes). Beat in the eggs, one at a time, until combined (about 30 seconds). Beat in the sour cream and vanilla until incorporated.

3. Reduced the speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat with half of the remaining flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

4. Give the batter the final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops and gently tap the pans on the counter to settle the batter. Bake the cakes, until a toothpick inserted in the center comes out with a few crumbs attached (15 to 20 minutes), rotating and switching the pans halfway thorough baking.

5. Let the cakes cool in the pans for 10 minutes. Runs a small knife around the edge of the cakes, then flip them out onto the wire racks. Peel off parchment paper, flip the cakes side up, let cool completely before frosting (about 2 hours).

Note: Be sure to buy jarred or canned cherries packed in syrup, not water. Letting the cake to sit at least 2 hours before serving allows the soaking syrup to sink in and the flavors to meld; however in a pinch, you could serve it right away.

Heavy Cream Recipe:

3/4 cup of whole milk

1/2 cup (1 stick) unsalted butter

Direction: heat together over low heat until butter is melted into milk. Do not boil! Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air. Refrigerate for 24 hours or longer. Whip it as you would cream.