One taste of Black Forest cake made with the traditional sponge cake and it all makes sense. This cake is as light as air. Then the kick of the cherry brandy and chocolate hits you and you think wow, those German Black Forest hillbillies were really on to something! Try this and I promise you’ll never think of Black Forest cake as a deep chocolate indigence again but rather as a chocolate and cherry cream cake. One with a nice alcoholic payoff which, let’s face it, doesn’t hurt. You’ll need:
1 recipe chocolate génoise
1/2 recipe cake syrup combined 8 ounces kirsch
about 1 cup sour cherries (frozen is fine, bing cherries will do in a pinch)
stabilized whipped cream (about 2 1/2 cups liquid heavy cream sweetened with 5 tablespoons sugar)
2 ounces chocolate shavings
maraschino cherries for garnish
Start by trimming up your génoise layer. This one I froze because bad weather kept me from making this cake for about a week. When you freeze a génoise layer it sinks a little more that normal so my edge trimmings were substantial. It still left me with a nice thick layer though.
See? Still close to two inches. I trimmed the sides as well to straighten the edges. You don’t need to do that unless you’re uptight like I am.
The next step is to split the sponge layer. Start by making a shallow cut all the way around the layer in the center. Keep cutting around and around, steadily getting deeper until…
…you’ve cut all the way through.
Place your bottom layer on a cardboard cake circle, then paint it liberally with the kirsch syrup. Don’t soak it, just moisten it all over.
Now apply the whipped cream. A very large dollop, and spread it to the edges. You want a nice thick layer that’s about as thick as your sponge layers.
Press your cherries into it.
Apply the next layer of cake and similarly apply the cake syrup. You won’t use all your syrup. Use it to make some sort of celebratory cocktail once you’re done making the cake.
At this point I enlisted my cake wheel, since I had a few flourishes in mind.
See here how you want the cream about an equal thickness with the sponge. Just about perfect.
I spread the whipped cream out to the edges…
…then spread it out, over and along the sides…
…and applied a cake comb to give the sides a texture. And did a wavy thing on the top because, well…what da hey.
I was gonna cover most of it with chocolate shavings anyway.
Then using a pastry bag with a nice big star tip…
…I piped some dollops of cream and topped them with maraschino cherries for color.
I piped a bottom rim but I think that was too much. Made the cake look like a wedding gown.
Still the slices looked good.
Good enough to eat, no? Reviews were phenomenal.