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Black Forest Cake



Yield: 2 (8-inch) cakes Prep Time: 30 minutes Cook Time: 35-40 minutes

Ingredients:

  • For the Cake:

    • 1 2/3 cups cake flour

    • 2/3 cup unsweetened cocoa powder

    • 1 1/2 teaspoons baking soda

    • 1 teaspoon salt

    • 1/2 cup shortening

    • 1 1/2 cups sugar

    • 2 eggs

    • 1 teaspoon vanilla extract

    • 1 1/2 cups buttermilk

    • 1/2 cup kirsch  


  • For the Filling:

    • 1 cup butter, softened

    • 3 1/2 cups confectioners' sugar

    • 1 pinch salt

    • 1 teaspoon very strong coffee

    • 1 1/2 cups buttermilk (for filling consistency)

    • 2 (14-ounce) cans sweet cherries in heavy syrup, drained


  • For the Frosting:

    • 2 cups heavy whipping cream

    • 1/2 teaspoon vanilla extract

    • 1 tablespoon kirsch


  • For Garnish:

    • 1 ounce semisweet baking chocolate

Instructions:

Make the Cake:
    1. Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper.
    2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.  
    4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.  
    5. Stir in kirsch.
    6. Divide batter evenly between prepared pans.
    7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Filling:
    1. In a large bowl, cream together butter, confectioners' sugar, salt, and coffee until light and fluffy.
    2. Gradually add buttermilk, a tablespoon at a time, until the filling reaches desired spreading consistency.

Assemble the Cake:
    1. Using a long piece of thread or waxed, unflavored dental floss, carefully cut each cake layer in half horizontally.
    2. Place the bottom layer of one cake on a serving plate.
    3. Spread with 1/3 of the filling. Top with 1/3 of the cherries.
    4. Repeat with the remaining cake layers, filling, and cherries.

Make the Frosting:
    1. In a chilled bowl, whip heavy cream with an electric mixer until stiff peaks form.
    2. Beat in vanilla extract and kirsch.

Frost the Cake:
    1. Frost the top and sides of the cake with whipped cream.

Garnish:
    1. Using a vegetable peeler, shave semisweet chocolate over the cake for garnish.
    2. Pat sides with shaved chocolate.
    3. Place a few cherries around the top for a picture perfect finish... or don't, that's up to you!

Tips:

  • For best results, use high-quality cocoa powder.

  • Make sure the cakes are completely cool before frosting.

  • If the filling is too thick, add a little more buttermilk.

  • For extra richness, use bittersweet chocolate for the shavings.

If you can't find kirsch, you could potentially substitute it with:

  • Brandy: A general substitute, but may lack the specific cherry notes.

  • Cherry brandy: A closer alternative, but might be sweeter.

  • Cherry liqueur: Similar to cherry brandy, but often sweeter and more syrupy.

A Black Forest Fairy Tale

And there you have it, dear reader, a slice of Black Forest magic! This decadent cake, with its layers of chocolate sponge, creamy whipped cream, and tart cherries, is truly a masterpiece.

But let's be honest, baking a cake is a bit like a fairy tale itself. There's the anticipation, the careful measuring of ingredients (like a mischievous pixie sprinkling stardust), the anxious wait as the cake bakes in the oven (like a dragon guarding its treasure), and the triumphant moment when you finally unveil your creation.

So go forth, my friends, and bake with joy! Let the aroma of chocolate and cherries fill your kitchen, and may your Black Forest cake be a sweet success. And if things don't go exactly according to plan? Don't worry! Even the most experienced bakers sometimes encounter a rogue cherry or two. Just add a sprinkle of fairy dust (or a generous dollop of whipped cream) and enjoy the magic!

P.S. Don't forget to share your Black Forest cake creations with me! Tag me on social media so I can admire your culinary masterpieces.

I hope this whimsical ending adds a touch of magic to your Black Forest cake recipe!

P.S.S. You're missing out on all the behind-the-scenes baking magic! Follow me on social media to see what mischief I'm brewing up in the kitchen. Links are on my contact page.
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