The Weekend Epicure: Black Forest Cake

I can't think of a better dessert to say I Love You than Black Forest Cake.  Chocolate, cherries and whipped cream combined to give this cake a truly exciting and memorable flavor. Easy to bake and assemble. It is definitely the dessert for a weekend dinner party or a romantic post-night on the town coffee for two. 

 Side note: You can substitute raspberries for the cherries and Chamboard for the Kirch.

BLACK FOREST CAKE

Serves 8-10  yield : (1) 3 layer cake

6 eggs

scant 1 cup sugar

1 teaspoon vanilla extract

½ cup all-purpose flour

½ cup cocoa powder

½ cup unsalted butter, melted

 

For the filling and topping

½ cup Kirsch (clear, cherry flavored fruit brandy)

2½cups heavy cream

2 tablespoons confectioners' sugar

½teaspoon vanilla extract

1½pound jar pitted sour cherries, well drained

To decorate

Confectioners' sugar, for dusting

grated chocolate

Chocolate curls

Fresh or drained canned sour cherries

1. Preheat oven to 350°F. Grease three 7½-inch cake pans. Line the bottom of each with baking parchment. Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until very thick.

2 Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a metal spoon. Gently stir in the melted butter.

3 Divide the mixture among the prepared cake pans, smoothing them evenly. Bake for 15-18 minutes, until the cakes are springy and firm to the touch. Let them cool in the pans for about 5 minutes, then turn over onto wire racks and let cool

4 Prick each layer all over with a skewer or fork, then sprinkle with Kirsch. Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken then gradually beat in the confectioners' sugar and vanilla until the mixture begin to hold its shape.

5 To assemble, spread one cake layer with a thick layer of flavored cream and top with about half the cherries. Spread a second cake layer with cream, top with the remaining cherries, and then place it on top of the first layer. Top with the final cake laver.

6 Spread the remaining cream all over cake. Dust a plate with confectioners' sugar, and position the cake carefully in the center. Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.