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.

Triple Lemon Flavored Cake

If you are looking for a new and different dessert for your Easter dinner or springtime gathering try this Lemon Decadence Cake.

This one bowl cake has a lemon flavor that is highlighted with a filling of lemon curd and frosting of cream cheese and lemon.

You can find prepared lemon curd in the baking section of your favorite grocery store. This cake stores and freezes well.

Lemon Decadence Cake

Prep: 35 minutes Bake: 25 minutes Oven: 350°F Cool: 1 hour Makes: 12 servings

1 cup butter, softened

4 eggs

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 cups sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

1 cup buttermilk or sour milk

1 cup purchased lemon curd

1 recipe Lemon Cream Cheese Frosting

Lemon peel curls (optional)

DIRECTIONS:

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x l ½ -inch round cake pans. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric   mixer   on   medium   to   high   speed   for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3. Bake in a 350° oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks.
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second cake layer; spread with remaining Lemon Curd. Top with the remaining cake layer.  Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator or up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls.

Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; ½ cup butter, softened; and 1 teaspoon lemon juice. Beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2½ to 2 ¾ cups additional sifted powdered sugar until frosting reaches spreading consistency. Stir in the lemon peel.