It is German, it is delicious. It has chocolate. And cherries – again! Might be a thing here!
It is also not your typical cake made by your granny, although it has basically the same recipes. I used a chocolate frosting to cover my mini cakes as the whipped cream turned into butter back then. I tried the cakes during last summer as it was cherry season but we had about 40°C. Classic Black Forest is with whipped cream, but the chocolate frosting makes it even more chocolaty (that’s not even a word I think, but I like it!).
- 70g Brown Sugar
- 100g Butter at room temperature
- 200g All Purpose Flour
- 1 TeaspoonBaking Powder
- 1 Teaspoon Vanilla Flavour
- 150g Dark Chocolate
- 75g Butter
- 6 Eggs
- 180g Light Brown Sugar
- 100g Flour Type 45 or Cream Plain Flour
- 50g Cornstarch
- 2 Teaspoons Baking Powder
- 2 Tablespoons Cocoa Powder
- 1 Pinch of Salt
- ca.800g Cherries from the Jar
- 500ml Cherry Juice
- 5 Tablespoons Cornstarch
- 2 Tablespoons Brown Sugar
- 120ml Kirsch Liquor
- Chocolate Frosting or Whipped Cream (800ml)
- Chocolate Shards
- Fresh Cherries
- Combine all ingredients for your shortcrust pastry in a bowl and knead it properly until you have a smooth dough. The butter should be fully incorporated, so if you can still see lumps, continue kneading. Use a round baking tray (use butter to grease it) and spread your dough thinly in the tray up until the edges. Bake on 170°C until the pastry turns into a golden colour. Take it out of the oven and let it cool.
- Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, set it aside and let it cool.
- Beat the eggs with the sugar and salt using an electric mixer or a kitchen machine, until the mass has about doubled or nearly tripled its size and is really creamy. Sugar should be dissolved by then. Then pour in your chocolate-butter mixture. Use a wooden spoon now. When the mass is combined properly with the eggs, combine your cocoa powder, flour and cornstarch and sift about 1/4 of it over the mixing bowl. Fold in the dry ingredients gently with a wooden spoon, when you can see them mixed in properly, repeat that step another 3 times until all ingredients are combined. Make sure there are no lumps.
- Line your round cake mould with baking paper and pour in the batter. Bake the cake for around 35 minutes in a pre-heated oven at 180°C. Check after 30 to 35 minutes cake using a tooth pick by sticking it into the middle. If the cake is not done yet, your tooth pick will come out sticky.If it stays clean, your cake is done.
- Let it cool completely, then slice it twice horizontally so you have 3 equal tiers. Take your shortcrust pastry and gently douse it with some of the Kirsch liquor. Do the same with 2 of the cake tiers.
- Now strain the cherries from their juice. Mix the juice in a pot with the sugar and cornstarch as well as the rest of the Kirsch liquor. Avoid lumps, stir constantly, then heat it. When it's starting to cook, add the cherries and let it simmer until it turns into a compote. Let it cool a bit.
- Now comes the cake assembly! Your cake has already doused with some Kirsch, so you might want to put the cherry compote on those sides. Start with the shortcrust pastry. Put on a thin compote layer, put the first cake layer on top of it. You can now be a bit more generous with your cherries, but leave about half of it for the next layer. Let this one cool down a bit.
- In the meantime you start whipping up some cream until it is stiff. Spread a thin layer over the cooled cherries compote. Now add the next layer on top. Repeat adding the other half of the cherries. Put the last cake tier on top. You can now put it in the fridge for about 15 to 20 minutes.
- Use that time to create your chocolate shards. Simply use about 150 to 200g of dark chocolate, melt it on the stove. Pour it on a big sheet of baking paper and spread it thinly over that sheet (leave about 5cm free from the edges) and put a second one over it. Stroke it over with the hands and remove air bubbles that way. Make sure it is completely flat then roll it into a tight roulade. Move it to the freezer.
- Get your cake from the fridge and spread your whipped cream over it. Cover the sides and the top thoroughly so not cake is visible any longer. This takes quite some time, so be patient!
- If you think the cake is well-covered, get your chocolate from the freezer and gently unroll it when it is completely hardened. Otherwise, leave it a bit longer in the freezer and store the cake in the fridge while you are waiting. You will hear some crackling sounds when unrolling, this is fine. Now pick the biggest shards and arrange them around your cake sides. Style it like you love it the most - be creative.
- Top with the smaller shards and the fresh cherries.
- If you want to go the extra mile, you can temper the chocolate for your shards as they then hold their shape much better and get a beautiful shine. But be careful, it takes some practice, but there are lots of good guides all over the internet.
- Instead of the whipped cream you can use my recipe for the chocolate frosting available on this blog as well.
- No fresh cherries? Don't worry, the shards look good enough.
- If you are planning to create smaller gâteaux like those pictured, I will prepare the next blog post on how to use the left overs. 🙂
There we are. My very first blog post. I am sooo excited!
Okay, nahhh, not really. No, I am excited!!! And what would be better than a cherry and chocolate themed cupcake to start my journey as a baking blog “blogger extraordinaire”?
Kisses are sweet, kisses can be indulgent, kisses can be hot. So, you’ve got all of it – cherries, chocolate and chili!
- 100g Butter
- 50g Dark Chocolate
- 130g Brown Sugar
- 2 Eggs
- 1 Teaspoon Baking Powder
- 1 Pinch of Salt
- 180g Flour - Type 45
- 5 Tablespoons of Cocoa Powder
- 100ml Milk
- Chili Powder, to your liking
- 200g Cherries from a Jar
- 3 to 4 Tablespoons of Cornstarch
- A bit of Kirsch if you like to
- Preheat oven to 180°C, cupcakes need around 20 minutes ill baked afterwards.
- Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, let it cool, measure the sugar and put it with salt into a mixing bowl. Add the now cooled down chocolate mixture and cream it with the sugar on medium speed. Add the eggs one by one.
- Mix baking powder, cocoa and flour together and sift it over the creamy mass. Mix it on slow speed and add milk. You can now also add chili powder - but be careful to not overpower the chocolate.
- Fill the batter evenly into 12 muffin tins - use muffin cases, they are making your life a lot easier.
- Bake for 20 minutes on 180°C. After 15 minutes - depending on your oven - check with a tooth pick if cake is still wet. If nothing sticks to the pick, get them out and let the muffins cool.
- While letting them cool you strain the cherries from the jar of their juice and put it into a pot. Put cherries into a blender, they do not need to be overly smooth, leave some chunks. Heat the cherry juice gently with Kirsch and cornstarch. When it starts to thicken, add your pureed cherries. The cherry mass will now thicken properly, if it is still too liquid, add more cornstarch. Take care and avoid lumps. If it thickens properly like jam, remove it from stove and let it cool.
- The cupcakes should now be cooler, create a small hole with a coffee spoon in the cake which you can then fill with your Kirsch jam.
- Frost your cupcakes when they are completely cooled. You can use whipped cream or a rich chocolate frosting. Top it with chocolate sauce and a cherry.