Top the layer with 1/2 cup of the stabilized whipped cream. Place the first layer of the cake on the cake stand. Line a cake stand with four strips of parchment paper. This seems like a lot, but DO NOT SKIMP on this step!! Use it all!! (This is a lesson learned from me.) It may take time to get it all in there, but do it. It will take about 1/4 cup of syrup per cake. Brush the reserved kirsch/cherry syrup over the cakes. Using a skewer, poke holes into the layers of cake about 1 inch apart. And beat the whipped cream until soft peaks form. Using a stand mixer with the whisk attachment, whip the remaining 2 1/2 cups of the heavy cream until it is begins to get very frothy. Set it aside to cool completely, about 30 minutes. Bring the mixture to a simmer, whisking constantly until the mixture begins to thicken, about 3-5 minutes. Whisk the sugar and cornstarch together in a saucepan and whisk in 1/2 cup of the heavy cream. Set aside the remaining syrup to brush over the cooled cakes. And an extra 1/4 cup of the syrup should be poured over the halved cherries. Take 1 Tbsp of the mixture and pour this over the 8 pretty cherries you set aside. Remove the pan from the heat, and stir in the kirsch. Simmer until the syrup reduces to 1/2 cup, about 15 minutes. In a small saucepan, bring the 1 cup of cherry syrup and the sugar to a simmer. Cut the remaining cherries in half and place them in a second bowl. Pick out the 8 prettiest cherries and set them aside to garnish the top of the cake. Cool at least 2 hours prior to completing cake.ĭrain the cherries and reserve 1 cup of the syrup. Bake for 18-22 minutes, rotating the pans halfway through.Ĭool the cakes in the pans for 10 minutes, before turning them out onto a wire rack to cool completely. This also releases any potential air bubbles. Scrape down the sides and bottom of the mixer bowl, and ensure everything is completely incorporated.ĭivide the cake batter between all the pans, and tap the pans to settle the batter and smooth the tops. With the speed on low, pour in the flour mixture in three additions, alternating with the wet chocolate mixture. Add in one egg at a time, and mix for about 30 seconds before adding the next. In a stand mixer, beat the butter and sugar until light and fluffy – about three minutes. In a second bowl, whisk together the water, chopped unsweetened chocolate, cocoa, espresso powder until smooth. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Grease 3 8-inch cake pans, and dush with extra cocoa powder, and line the bottoms with parchment paper. Place racks in the middle position of the oven, and preheat to 350 degrees. Lemon Elderflower Cake – As in Prince Harry and Meghan’s Wedding CAKE! So while this nearly authentic Black Forest cake a bit labor intensive, it is so. The flavors will continue to mellow, and meld as it sits and chills. To get the best of all the flavors, I highly suggest you make this cake two days in advance. Kirsh, or Kircshwasser, or other cherry flavored booze.Espresso Powder, or other instant coffee powder.Cocoa Powder, preferably Dutch Processed.Ingredients for Nearly Authentic Black Forest Cake I would not recommend using a cherry pie filling for this. What cherries are best for a Black Forest Cake?įor the cherries, I followed ATK’s instructions and found Morello cherries at my local Trader Joe’s. This would also be excellent with a good brandy. You can find Kirsch, or Kirschwasser, at most stores or liquor stores. I will happily do a step-by-step tutorial for the stabilized whip cream. The whipped cream is key, and you will not miss the Americanized buttercream for an instant. The authentic version is a solid chocolate cake, slightly drier than most American cakes, but America’s Test Kitchen used their Devil’s Food Cake recipe as the base, creating a slightly fudgier cake than the “real” version.įor the frosting, the cake is made with a stabilized, not-too-sweet, whipped cream. What is an authentic Black Forest Cake like? But in the States, a Black Forest cake typically just means a lack luster chocolate cake, with overly sweet cherry filling and a buttercream frosting that just puts the sickly sweetness into overdrive. We are neighbors with Bavaria after all, and the cross over blessedly gave us the Black Forest Cake. This nearly authentic black forest cake gives you all the traditional flavors with some of the shortcuts we busy people need!īeing Czech, I am all about all things Bavarian, chocolatey, rich, and decadent. There are so many variations on a Black Forest Cake, but they really miss the mark.

Square cut black forest gateau