Black Forest Cake - My Way

Nancy Vargas

By
@kaddykitty

I have always had a love for the Black Forest Cake but as I tried it many times through the years, it just wasn't quite hitting that scrumptious point. I knew by deconstructing the cake I could make the best Black Forest Cake by using my on recipes for the components of this famous cake. And, I did. It's luscious, decadent and, most importantly, memorable. I strive to make all my desserts and other dishes not only appealing to the eye but satisfying to moment in time one is enjoying it. Truly a memorable event.


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Rating:

Serves:

8

Prep:

45 Min

Cook:

45 Min

Method:

Bake

Ingredients

3/4 c
white sugar
2 Tbsp
sugar
1/2 c
canola oil
1/2 c
buttermilk
1/2 tsp
vanilla extract
1
egg
1/4 tsp
salt
1-1/ c
all purpose flour
1/4 c
unsweetened cocoa
3/4 tsp
baking powder
1/4 c
water

AFTER THE CAKE COMES THE GANACHE

1 c
heavy cream, cold
2 Tbsp
unsalted butter
2 Tbsp
white sugar
12 oz
semi-sweet chocolate chips

CHERRIES

2 can(s)
dark cherries in syrup
1 tsp
cornstarch
1 Tbsp
water

WHIPPING CREAM

1/2 pt
heavy whipping cream
1/4 c
powdered sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees and grease and line an 8" cake pan with parchment or wax paper.
2
To make the cake - In a mixer or by hand cream the sugars and egg. Add the oil and buttermilk and mix well.
3
Sift the flour, baking soda and salt in a separate bowl.
Add to creamed mixture along with the vanilla and mix a bit.
4
In a small bowl mix cocoa with the 1/4 c. water until blended. Add to cake batter. Mix well but do not overmix. Add batter to pan and bake 30 minutes or until tests clean with a toothpick.
5
Let rest for 10 minutes and turn on to rack too cool. This can be done ahead of time if desired, even up to a day.
6
To make the ganache - In a medium saucepan combine the heavy cream, butter and sugar. Bring to just under a boil on medium-low heat. Do not boil, however. Turn off the heat, add the chocolate chips and let sit for 5 minutes. Whisk briskly until smooth and shiny. Set aside or refrigerate for later. When ready to use, microwave a little bit (start with 20 seconds) to loosen the ganache so it is pourable.
7
To make cherries - In a medium saucepan add the two cans of cherries and its juices. Mix the cornstarch with the water until dissolved. Add to the cherries and turn heat on to medium. The mixture will thicken as the cherries get hot and approach their boiling point. If too thick just add a bit more water, If too thin, add a little more cornstarch to cold water in a cup and add a little at a time until you reach an acceptable thickness to your liking. Add more sugar if desired.
8
To make the whip cream - Whip cold cream on high until soft peaks form. Then add the powdered sugar and beat until a nice medium peak.
9
To assemble individually - Make a small pool of ganache on the bottom of the dessert plate followed by a nice slice of the chocolate cake, then a spoonful of the cherries and finish with whip cream on top. Optional - A bit of shaved chocolate on top is nice or some processed cookie crumbs for a grand finale, if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: German