What a lovely day for a garden party!
As promised in this post, here are some pics of what I ended up doing with that lovely fresh cherry filling I made earlier in the week.
*Confession: would you believe after all the work I put into buying those cherries in a famous open market the weekend prior, and hand-pitting them, I FORGOT THEM AT HOME!?! I had to go out and buy and pit another 3 lbs. all over again. Me Sho Speshul…*
I made a lovely Black Forest Cake for the Birthday Boy, my stepfather who turned “39 Again!” last week. My sweet sister arranged a lovely luncheon in the backyard of their home, and we all had many party trays of various delicious foods to choose from, and then the cake for a finale!
Below you will see the recipe and tutorial for making this delicious Black Forest Cake; in the next post, I will show the recipes and some pics of my sister’s amazing salads.
But first, we cake!
You will need:
- A chocolate cake, torted into at least 3 layers
- Kirsch (cherry brandy) or Vanilla simple syrup
- 5-6 cups Chantilly Cream (whipped cream with icing sugar and vanilla)
- 5-6 cups cherry preserves or pie filling
- Several real cherries for garnish
- Chocolate flakes for sides and top
Yield: Makes two 9”x9” rounds (I doubled this recipe to get the size of cake I needed)
- 3 cups AP flour
- 2 cups light brown sugar, pre-sifted to remove any lumps
- 8 tbsp Dutch-process cocoa
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- 2 tsp white or cider vinegar
- 1 cup unsalted butter, melted
- 2 cups soured milk (homogenized/whole milk is best), lukewarm <–important!
- Preheat oven to 350°F.
- Sift all dry ingredients, stir well to blend. Make 3 hollows in mixture; place vanilla in one hole, vinegar in second hole, and melted butter in the third. Pour buttermilk over all, stir and blend until smooth, and no flour is showing.
- Pour into pans quickly and smooth, then bake in oven for approximately 30 minutes. Cool in pan for 15 minutes, then de-mould on rack to cool completely.
- 1 cup cold water
- 1 cup white granulated sugar
- 2 tbsp vanilla extract
- Add cold water and sugar to heavy-bottomed pot and stir until combined.
- Heat over medium-high heat until starting to boil; turn up to high heat and do not stir (causes crystals to form in sugar syrup).
- When the syrup has started to thicken slightly (you can tell by the thickness of the bubbles forming on top), remove pan from heat, let cool 5 minutes, and stir in vanilla extract.
- Allow syrup to cool completely before use. Can be stored in the refrigerator,covered, for up to 2 weeks.
- Torte cooled cake into as many layers as you desire.
- Using a clean pastry brush, gently brush each layer’s top with an even coating of Kirsch or cooled Vanilla simple syrup.
- Arrange the bottom-most layer on an appropriate cake board or platter, and spread a portion of Chantilly cream over top, leaving 1/2″ space from the edges. Remember to save enough to cover the assembled cake.
- Gently spread a portion of the cherry filling over the whipped cream, staying back from the edges of the cake.
- Carefully place second layer over the first, press down gently in centre of cake to reduce doming, and repeat until all layers are used.
- Cover filled cake with a crumb-coating of Chantilly cream and let set in the fridge for 30 minutes to chill.
- Cover with final layer of whipped cream, decorate as desired, and serve immediately!