My husband’s birthday is on Halloween so it’s always a tricky thing to celebrate. The day itself is difficult as there’s so much going on – school parade, class parties and of course trick or treating! And this year with Halloween falling on a Wednesday, it seemed too early to celebrate on the weekend before (and too late the weekend after). So we made do with the day before.
The husband’s favourite cake is Black Forest and I’ve been making it for the past few years. When I started out it was a bit of a disaster but I think this year I’ve gotten it almost right – well except for my cake decorating skills. I really had a tough time putting those chocolate shavings on nicely!
Last year I used the recipe from Natasha’s Kitchen but felt that the sponge cake wasn’t chocolatey enough and a bit too finicky for my liking – it uses a lot of eggs and has to be baked immediately or it starts to deflate.
When I made my son’s birthday cake earlier this year, a chocolate raspberry cake, I used this great chocolate cake recipe from King Arthur Flour which has a great chocolatey taste and texture – it uses yogurt/buttermilk and boiling water and somehow that seems to make for a great moist cake.
So I used that same great chocolate cake recipe for the Black Forest cake and it turned out to be the right choice.
I use the jar of sour cherries from Trader Joe’s, cutting each cherry in half and saving the juice, to which I added some sugar and boiled down a bit to make a syrup. The syrup is then brushed onto each layer of cake to add to the flavour and moisture of the cake.
Then it’s topped with lightly sweetened whipped cream – I used 3 1/2 cups of heavy cream to 1/3 cup of powdered sugar and you could add a splash of kirsch if you want.
And place some of the halved cherries on top of the cream, making sure to spread them out but not to put too many pieces. Keep going with the layers until you reach the top layer which should just have a layer of whipped cream.
I then did a quick crumb coat of a thin layer of whipped cream on the sides, stuck it in the freezer for 20-30 minutes and then finished off piling on the rest of the cream on the top and the side.
For the chocolate shavings, I just used a vegetable peeler on a bar of dark chocolate. And somehow try to pat them onto the side of the cake and sprinkle some on the top.
And that was my Black Forest Cake of 2018!
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