Black Forest Cake Recipe

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Black Forest Cake

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serves 10-16. (For another version, using less whipped cream, bake it in a 9 by 13 inch baking dish instead of the 2 rounds, 350 degrees for about 35-40 minutes, or until done. When cool, cut cake into desired sizes and put on serving plates. Scoop some cherries and their juices over the top. Whip 1 cup cream with 2 tablespoons powdered sugar, and fold in 1-2 tablespoons kirsch. Dollop over the cherries, garnish with chocolate curls and serve.

2 cups fresh cherries (or canned cherries, drained)
1/2 cup kirsch or brandy
1/4 cup sugar

1/4 - 1/2 pound semisweet chocolate, to shave into curls

2/3 cup unsalted butter
6 large eggs, at room temperature
1 teaspoon real vanilla extract
1 cup sugar
1/2 cup unbleached all purpose flour
2 tablespoons cornstarch
1/2 cup Dutch process unsweetened cocoa powder

3 cups heavy whipping cream
1/2 cup sifted powdered sugar
1/4 cup kirsch or brandy

Several days in advance, combine the cherries, kirsch or brandy, and sugar in a jar or bowl. Cover and refrigerate.

Using a vegetable peeler with the chocolate at room temperature hold it over paper and shave the bar into thin curls. Set aside. Preheat oven to 350 degrees. Cut parchment paper liners to fit the bottom of two 9 inch layer cake pans. Set aside. In glass measuring cup, melt the butter in the microwave oven on high 45 seconds to 1 minute. Let it rest and then skim off the foam. Set the clarified butter aside.

Using an electric beater, beat the eggs, vanilla, and sugar together until thick and fluffy, at least 10 minutes. Do not cheat. It is necessary for the texture of the cake. In another bowl, whisk together the flour, cornstarch, and cocoa. A little at a time, sift the mixture over the eggs, folding it in gently with a silicone or rubber spatula. Finally, add the clarified butter a little at a time, do not overmix. Gently pour the batter into the prepared cake pans. Bake 15-18 minutes, or until done. Let them cool 4 to 5 minutes, then turn them out on racks to cool completely. To assemble, whip the cream with the powdered sugar, and then carefully whip in the kirsch. Place one layer on a cake plate, and drizzle it with half of the cherry marinade. Spread with some of the whipped cream, and sprinkle on some of the cherries. Add the second layer, and drizzle with the cherry liquid. Spread with cream mixture, and garnish with cherries. With your fingers, press the chocolate curls into the cream on the sides of the cake and arrange a few curls on top. Chill at least 1 hour.

Recipe created 1997-10-10.