ISO 'real' Black forest cake recipe
I am not a dessert chef, I am a go out to a great bakery and buy a cake chef. However my hubby's bday is coming up and his favorite cake is Black Forest, but it has to be real. No whipped topping, no marachino cherries, real kirsch.
I don't even know that I have ever baked a cake from scratch! Am I crazy to take this on??
Does anyone have a no fail recipe from scratch?? how far ahead can the whole thing be made?
The recipe you posted sounds do-able, though, as you said, not a traditional black forest cake. I'm not a big fan of bfc so haven't made it but it's just a chocolate genoise, soaked with kirsch syrup, with layers of whipped cream and cherry filling. The biggest problem I'd see is making sure the cherry preserves don't ooze out, and making sure the whipped cream is whipped enough to hold the whole cake. For your first time with something like this, I think it would be easiest to assemble it in a springform pan. You can put your bottom layer in, add the kirsch simple syrup, layer of whipped cream. Then using whipped cream in a pastry bag (or zip lock bag w/ corner cut off would work), pipe a dam of whipped cream around the edge of the cake to hold the cherry preserves in. Then put in the cherry preserves. Add another layer and repeat. Then refrigerate to firm up. Remove the springform pan edge and frost w/ remaining whipped cream. I'd be leary of holding it long with the whipped cream because it could weep over time.
You need to add powdered gelatin to the whipped cream to guarantee that it doesn't weep, but don't add to much or you will affect the taste. I bloom a tsp or so in cream to dissolve it and then whip as usual.
I usually garnish the cake with more maraschino cherries and shaved dark chocolate, but some people press ground hazelnuts into the frosting layer on the sides.
The couple of times I've tried it, I ended up with a gummy tasting whipped cream but maybe I need to cut back on the gelatin and see if it works. I prefer whipped cream on tres leches cake but can't get the whipping cream right, with gelatin. I've always assembled just before serving but it's so quick and easy to use that it hasn't been a problem. I haven't used maraschino cherries in a while but do you have problems with the dye running? My daughter has red dye allergies so I stay away from them now.
You could make the cakes and assemble with the buttercream and cherry filling the day before, keeping it in the refrigerator overnight. I would do the whipped cream topping the day you're going to serve the cake. And anyway the whipped cream is the easiest part to manage. Good luck and let us know how the hubby liked your cake.
Here is a recipe that I have used with success! The real thing and delicious!!
Schwarzwalder Kirschtorte 16 servings
Source: Better Homes & Gardens - Dec.'77 p.110
from Lutz Conttinental Cafe and Pastry Shop
1 recipe cherry filling
2 egg whites
1¾ cups sifted cake flour
¾ teaspoon baking soda
1/3 cup cooking oil
2 egg yolks
1 teaspoon unflavored gelatin
2 tablespoons cold water
½ cup Kirsch or Cherry Liqueur
1 square semisweet chocolate (1 ounce) shaved
1 recipe chocolate buttercream
½ cup granulated sugar
1 cup granulated sugar
1 teaspoon salt
1 cup milk
2 squares unsweetened chocolate - (2 ounces) melted and cooled
3 cups whipping cream
¾ cup toasted almonds
To make CHERRY FILLING: Drain two 16 oz. cans pitted tart red cherries, reserving 2/3 C juice. In 2-quart saucepan combine 2/3 C granulated sugar and 1/4 C cornstarch. Stir in reserved juice. Cook and stir 'til mixture is thickened and bubbly. Add cherries; cook 2 min. more. Remove from heat; stir in 1 t. vanilla. Cool.
To make CHOCOLATE BUTTERCREAM: In small mixer bowl cream 3 T butter or margarine. Gradually beat in 1 C sifted powdered sugar. Beat in 1 square (1 oz.) unsweetened chocolate, melted and cooled, 2 T light cream and 1 t vanilla. Gradually beat in another 1 C sifted powdered sugar 'til fluffy. Add a teaspoon or two of light cream, if necessary, to make of piping consistency.
IN A SMALL MIXER BOWL beat egg whites 'til soft peaks form (tips curl over). Gradually add the 1/2 C sugar, beating 'til stiff peaks form.
INTO A LARGE MIXER BOWL sift cake flour, the 1 C sugar, the soda, and salt.
Add oil, and 1/2 C of the milk; beat 1 min. at medium speed of electric mixer, scraping bowl often. Add the remaining milk and the egg yolks; beat 1 min. more. Fold in egg whites.
Pour a third of the batter into a greased and lightly floured 9-inch round cake pan; set aside.
Add cooled 2 squares melted chocolate to remaining mixture in bowl; fold 'til well blended.
Pour chocolate batter into two greased and floured 9-inch round cake pans.
Bake all three layers in 350 degree oven for 20 to 25 minutes. Cool in pan 10 min. Remove and cool on
To ASSEMBLE CAKE: In small heatproof cup soften gelatin in water; place over low heat, stirring just 'til dissolved. Set aside but do not cool. In a large mixer bowl whip cream 'til slightly thickened. Add gelatin all at once; continue beating 'till soft peaks form.
Place one chocolate cake layer on serving plate.
Fit pastry bag with medium rose point (#2F); fill with chocolate buttercream.
Starting a third of the way out from the center of cake, pipe a 3-in. diameter ring of buttercream.
Pipe a second ring two thirds of the way from center.
Pipe a third ring around outer edge of cake. Fill in area between buttercream with some of the cherry filling. Spread a thin layer
(about 1 cup) of whipped cream over top.
Place yellow cake layer atop; drizzle kirsch very slowly over cake. Put about 2 cups of the whipped cream in pastry bag with large rosette tip (#1C); pipe a band of whipped cream about 2 inches wide around outer edge of cake layer (save enough cream for rosette garnish).
Fill center with cherry filling (there will be some filling left over)..
Place second chocolate cake layer over cherries; frost cake with remaining whipped cream.
Press almonds onto side of cake. Pipe rosettes evenly around top of cake. Sprinkle shaved chocolate in center.
Garnish rosettes with cherries. Chill.
NOTES : Since it takes some time to assemble the torte, prepare the cherry filling the day before and keep it chilled.
Spray each layer with the kirschwasser in a plant misting bottle.
I made one last month from Cuisine@ Home. The best part is that you need to make it a day ahead. It was so freaking amazing. The recipe did not call for kirsh, but I added it to the filling.