Delicious Black Forest Cherry Cake

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://thejoysoflifeingrid.blogspot.com/2009_12_01_archive.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Ingrid Devilliers
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Ingredients

Ingredients:
1 3/4 cups all-purpose flour, plus more for the pans
2 cups sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed coffee
one 340g (12 oz) bag of frozen dark sweet cherries
2 cups heavy cream, lightly whipped
2 ounces semi-sweet chocolate for thin curls

Preparation

1
Preheat the oven to 350 degrees F. Butter two 8 X 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Thaw the bag of dark sweet cherries.
2
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Add the dark sweet cherries and spread evenly on the frosting (keep 5 or 6 cherries for decorating the cake). Spread some lightly whipped heavy cream on top of the dark sweet cherries. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Spread some lightly whipped heavy cream on top of the frosting. Use a potato peeler to shave off thin curls of the semi-sweet chocolate and sprinkle on the top of the cake and top with the 5 cherries.
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About

I have always loved chocolate cake! I visited Germany many years ago. On a cold rainy afternoon a friend and myself visited a coffee shop and I will never forget the wonderful smell and taste of the coffee and delicious black forest cherry cake we enjoyed that specific afternoon! For months I looked for a black forest cherry cake recipe and found one that I liked but I was never a 100% satisfied with the chocolate cake. A few months back I found a chocolate cake recipe in the Barefoot Contessa's "At Home" recipe book. It is the best chocolate cake I have ever tasted! She said that Michael Grimm from Bridgehampton Florist made her this wonderful chocolate cake. Apparently his grandfather used to have a milk route in Pennsylvania Dutch country and his grandmohter baked this chocolate cake for him to deliver to customers with their milk. She says the secret to the chocolatey taste is a cup of hot coffee in the batter....it is very moist and I just love this heavenly chocolate cake!! I decided to modify this chocolate cake recipe by adding dark sweet cherries and cream and turn it into a black forest cherry cake recipe!! Enjoy!!

Yield:

12.0 +

Added:

Wednesday, February 24, 2010 - 12:30pm

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