Haunted Black Forest Cake Serves 8 10 Yields two 9inch pans or two 8inch pans and six cupcakes
Ingredients for cake 1 cup boiling water 1/2 cup unsweetened cocoa powder 1 1/2 cup allpurpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 1 cup sugar 3 eggs 1 tsp vanilla extract
For Filling 2 pounds frozen black cherries, thawed, drained, reserving juice 1/2 cup sugar 3 tbsp kirsch or use extra juice 2 tbsp cornstarch
For Whipped Cream(1 1/2 cup reserve for coating and decorating outer cake) 3 cups cold heavy cream 1/2 cup confectioners' sugar
For Garnish/Decoration chocolate shreddings 1214 maraschino cherries dipped in chocolate candied eyes (optional)
Directions
1. Preheat oven to 350F. Prepare two 8inch springform pans with baking spray. 2. In medium bowl, pour boiling water over cocoa, whisk until smooth. Let mixture cool. 3. Sift together flour, baking soda, baking powder and salt; set aside. 4. In bowl of a stand mixer, cream butter and sugar together until light and fluffy. Beat in
eggs one at a time, then stir in vanilla. Add the flour mixture alternating with the cocoa mixture, ending with the flour.
5. Fill the pans about halfway, being careful not to overfill. Bake until toothpick inserted in center of cakes comes out clean, about 3040 minutes.
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6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the filling 1. Whisk reserved juice, sugar, kirsch (or extra juice), and cornstarch in a small saucepan
until smooth. 2. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back
of a spoon, about 812 minutes. 3. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until
ready to use, up to 2 days.
For whipped Cream Whip cream on medium speed of an electric mixer fitted with a whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar; whip for 1 minute. Refrigerate uncovered until ready to use. To Assemble Your cake
1. Slice the cake rounds in half so you have four even cake layers. 2. Drizzle on each of the 4 layers, a bit of the kirsch (extra juice) to moisten cake.
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3. Place bottom layer of cake on a serving plate; with whipped cream make a border
around cake layer then fill with cherry filling and top with whipped cream smoothing out whipped cream with spatula
and continue with each layer until all layers are filled. Leaving last layer with no filling.
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4. Once cake is built, crumb coat entire cake with a little amount of whipped cream,
refrigerate for 1 hour.
5. Take cake out of the refrigerator and add a little more whipped cream around cake to
cover any cake showing. 6. Pipe whipped cream around cake as decoration, add chocolate shavings, dipped
maraschino cherries, etc. http://cakesandmore101.wordpress.com
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