Black Forest Cake

I bake. I make a great German chocolate cake. Anyone who knows me will tell you I'm a great baker, the best... When I bake something, I swear to god, it's gone before it hits the plate. ~Kimore Lee Simmons

Did you know that Black Forest is a german cake? Its name is Schwarzwälder Kirschtorte. Traditionally, it is composed of chocolate cake, Kirsch, whipped cream, short crust biscuit at the bottom, and tart cherries. Kirsch is a clear fruity brandy made from cherries. Since Kirsch is not commonly found here in the Philippines, I used cherry brandy and rum. But you can also use other liquor like coffee liquor, or the regular brandy.  If you like the cake to be non-alcoholic, use cherry syrup instead.

Try making black forest. This is easy to make, swear! You only need time and patience to make it! Surely, your family will be impressed! Viel Glück!

INGREDIENTS and PROCEDURE:
Chocolate Cake: (I used Hershey's Perfectly Chocolate Cake)
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350°F or 175°C. Grease and flour three 8-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Cherry-Ganache Filling:
1 cup cream
2 cups dark chocolate, chopped
1 bottle/can maraschino cherries , chopped(reserved some for garnish, 8-10 pcs)
1/8 cup cherry brandy
1/8 cup dark rum
syrup from maraschino bottle/can (used for brushing the cake layers)

1. Put the cream in a small sauce pan. Bring cream to a boil over medium heat.
2. Remove from heat. Stir in the chopped chocolate and vanilla until the chocolate is completely melted.
3. Add the brandy, rum and the chopped cherries.
4. Put in a bowl and chill it in the refrigerator.
5. Whip it before using.

Whipped Cream Frosting:
1 1/2 cup whipping or heavy cream, chilled
1/2 cup powdered sugar
2 tsp vanilla extract

Equipment for the Frosting:
chilled stainless bowl
electric mixer, chilled beaters

1. Put the chilled heavy or whipping cream in a stainless bowl.
2. Beat for a couple of seconds (low speed) then add gradually the powdered sugar and vanilla (increase the speed) until stiff peaks. 

ASSEMBLE CAKE:
Decoration:
reserved cherries, about 8-10 pcs
dark or semi-sweet chocolate, shaved 

1. In a serving plate, layer one cake and brush it with the reserved cherry syrup.
2. Spread a third of the cherry-ganache filling and top it with whipped cream frosting.
3. Lay another cake and repeat the procedure above.
4. Once all the cakes are stacked, spread the whipped cream over the top and sides of the cake.
5. Put shaved chocolates on the side.
6. Put the remaining whipped cream in a pastry bag with closed-star tip and pipe rosettes on top of the cake. Add chocolate shavings in the middle.

QUICK NOTES:
1. If cherry brandy is not available, you may use rum, brandy, or coffee liquor.
2. You may also use your favorite chocolate cake recipe for this one.
3. Do not over whip the cream. Your cream will separate and turn into butter when over whipped.
4. It is important that your cream, beaters, and bowl are chilled when whipping. The cream whip best when chilled.
5. Since the cake requires your "precious time", you may bake the chocolate cake a day before you assemble it. Wrap it with cling plastic to keep the cake's moisture then refrigerate it.


Happy day always,

Rhea