DELICIOUS BLACK FOREST CAKE
I fell crazy with Black Forest Cake and regardless of who knows it. Believe it or not, I wont to hate this cake growing up. i'm from an out size family and lots of of my relations like it and ask her as a cake . Any meeting or gathering will usually have a cake and half the time may be a terrible shop purchased dry and tasteless Black Forest Cake.
And thus grew disappointed me for this cake. One bite shop bought Black Forest Cake and that i wanted to die. i do not realize you, but it isn't a reaction i would like to possess when eating cakes.
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| DELICIOUS BLACK FOREST CAKE |
Surely there'll be how on behalf of me to form the Black Forest Cake good on behalf of me and every one mankind. So, I made this cake completely from scratch with an ideal cake recipe, added chocolate sauce to stay the additional moisture of the crumb, filling it with a homemade cherry filling, and freezing everything with a Vanilla topping .
Black Forest Gateau or Black Forest Cake may be a German dessert, usually made up of chocolate sponge cakes, pinned along side fresh topping , Cherry and Kirsch stuffing. This recipe has everything but Kirsch but be happy to feature a healthy splash to Cherry fills if you are feeling traditional.
INGREDIENTS:
- 1 recipe Perfect Chocolate Cake baked and cooled
FOR THE CHERRY FILLING:
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 cups frozen tart cherries + extra for garnish
- 1 tablespoon butter
- 1/4 teaspoon almond extract
FOR THE WHIPPED CREAM:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla
- 6 tablespoons chocolate syrup divided
- 4 oz. bittersweet baking chocolate I used Ghirardelli (1 bar)
INSTRUCTIONS:
- The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
- For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
- For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
TO ASSEMBLE CAKE:
- Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it...FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
- If desired use a vegetable peeler to create chocolate shavings with the chocolate baking bar. Freeze 5 minutes before applying to the sides and top of the cake.
- Garnish with cherries if desired. Serve!