Black Forest Cake
It has been years since I’ve had Black Forest Cake, it’s so wonderful I really don’t know why I haven’t made one in such a long time. Honestly, you don’t hear them mentioned very much anymore. A Black Forest Cake is chocolate cake, cherries and whipped cream, pretty simple really, decorate with chocolate shavings and you have a wonderfully delicious cake. In the US and some other parts of the world the cake does not contain alcohol but in Germany they use Kirschenwasser or Kirsch a fruit (sour cherry) liquor, I happened to have some on hand so I macerated the cherries in some Kirsch and sugar. I thought it would be fun to make individual cakes in jars for the party, they are portable and neat. The cake is a chocolate sponge cake, the cake will hold up well with the moist cherries and whipped cream. I didn’t have sour cherries but did have some beautiful Rainier cherries so I used those and whipped cream of course. Very simple and very delicious.
Fiesta Friday #24 is hosted by Angie@The Novice Gardener and just a little shout out you have to see what she brought, AMAZING and so creative. This week is pretty special because we have three wonderful co hosts Indu @Indu’s International Kitchen, Selma @Selma’s Table, and HHilda @Along The Grapevine. I really love FF not only is there an amazing array of delicious food but the company is stellar, I don’t know about you but I love getting to know my fellow bloggers and what is happening in their kitchens and lives, its great to see what they are up to and get idea’s for my next meal. A really big thank you to Angie for making all this possible.
Cherries,cake and whipped cream in every bite
Black Forest Cake In A Jar
Makes about a dozen (depending on the size of your jar)
2 cups pitted cherries sliced in half
1/4 cup sugar
1/4 cup kirsch
Combine the cherries, sugar and kirsch, give them a little bit of a mash to help them along, gently. Refrigerate covered for about 2 hours.
1/4 cup milk
2 tablespoons unsalted butter
8 large eggs at room temperature
2 cups sugar
3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
Note: I find the amount of batter varies every time I make this, I never like to fill the pan to the rim, it’s better to leave a small space so the cake can rise. If you have leftover batter make a few cupcakes.
Pre heat oven to 350 degrees. Place milk and butter in glass measuring cup and microwave for 45 seconds or until butter is melted. Using stand mixer with wire whisk or electric mixer whip the eggs and sugar on med/high for approximately 8 minutes or until the mixture is pale yellow, tripled in volume and thick, with the machine running slowly add the heated milk and buter. Sift the flour, cocoa, baking powder and salt. Fold into the egg mixture, there should be no lumps. Fold in the vanilla. Grease a 1/2 sheet pan, lay parchment sheet and grease the parchment, and sprinkle with sugar. Pour batter into the pan, spread so that it is evenly distributed and bake for 20-25 minutes. Allow to cool for a couple of minutes in the pan run a knife around the edges to loosen then invert onto wire rack, remove parchment and let cool completely.
This makes about a dozen small jars, I used a weck small tulip jar you can use whatever you have, mix and match.
Make your whipped cream. You will need approximately 1 pint of very cold heavy cream. Pour into cold bowl and whip with hand held or stand mixer until it thickens, add some sugar (to taste) and instead of vanilla I used some of the syrup from the cherries, about 2 tsp. If you use vanilla add 2 tsp. Whip until thick and billowy.
Break off small pieces of the cake and place in the bottom of each jar, spoon some of the cherries and the juice on the cake, add a dollop of whipped cream and repeat. End with whipped cream on top, add some chocolate shavings. Enjoy!