Indulgent Black Forest Delight
Indulge in the rich, decadent flavors of the classic Black Forest Cake, expertly crafted with layers of moist chocolate cake infused with the heady essence of Kirsch. This dessert is designed for adults, featuring the deep tartness of black cherries and an irresistible whipped cream frosting that perfectly balances the sweetness for a sophisticated treat. It's the ideal centerpiece for special occasions or intimate gatherings, inviting those who partake to experience a harmonious blend of chocolate, cherries, and a hint of cherry spirit. Let the cake rest in the refrigerator for a day or two before serving; this enhances the flavors and allows the cake to absorb the delicious Kirsch and cherry juices, creating a truly memorable dessert experience.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
All-purpose flour
1 2/3 cups (Sifted)
Cocoa powder
2/3 cup (Sifted)
Baking soda
1 1/2 teaspoons (Sifted)
Salt
1 teaspoon
Shortening
1/2 cup
Sugar
1 1/2 cups
Eggs
2 (Large)
Vanilla extract
1 teaspoon
Buttermilk
1 1/2 cups
Kirsch
1 cup (divided) (1/2 cup for soaking cherries, 1/8 cup for frosting)
Unsalted butter
1/2 cup (Softened)
Icing sugar
3 cups (Divided (2 tbsp for frosting))
Pinch of salt
1
Espresso
1/4 cup
Fresh black cherries
1 1/2 lbs (Pitted and halved)
Heavy whipping cream
2 cups (For frosting)
Vanilla extract (for frosting)
1/2 teaspoon
Dry milk
2 tablespoons
Icing sugar (for frosting)
2 tablespoons
Shaved dark chocolate
1/2 cup (For decoration)
Instructions
1
Begin by pitting the majority of the cherries, leaving about 10 for decorative purposes. Soak the pitted cherries in a jar of 1/2 cup Kirsch and refrigerate overnight to let the flavors infuse.
2
Preheat your oven to 350°F (180°C). Prepare three 9-inch round cake pans by lining the bottoms with parchment paper.
3
In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure there are no lumps and to aerate the dry ingredients.
4
In a separate bowl, cream together the shortening and sugar until light and fluffy. Then add the eggs, one at a time, along with the vanilla extract, mixing well after each addition.
5
Gradually incorporate the dry ingredient mixture alternately with the buttermilk into the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
6
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
7
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. While they are cooling, prick the tops of the cakes with a toothpick and evenly pour the 1/2 cup of Kirsch (used for soaking the cherries) over each layer. Let the cakes absorb the Kirsch for added moisture and flavor.
8
To prepare the filling, beat the unsalted butter in a bowl until light and creamy. Gradually add in the icing sugar, a pinch of salt, and the espresso, mixing until smooth. If the icing becomes too thick, add a splash of Kirsch or cherry juice to achieve your desired consistency.
9
Cut the soaked cherries in halves, preparing them for layering.
10
On a cake tray, place the first layer of chocolate cake. Spread half of the cherry filling over this layer, top with the halved cherries, and place the second layer of cake on top.
11
Repeat the process with the second layer by spreading the remaining filling, topping with cherries, and finally adding the third layer of cake on top.
12
Cover the assembled cake and allow it to sit in the refrigerator for a day or two. This resting period not only enhances the flavors but also ensures the cake remains moist from the Kirsch infusion.
13
On the day of serving, prepare the frosting by whipping the heavy cream until stiff peaks form. Gently fold in the dry milk and icing sugar until well integrated.
14
Add the vanilla extract and gradually pour in Kirsch until the frosting reaches a smooth and spreadable consistency. For a thicker frosting, consider doubling this recipe.
15
Spread the whipped frosting over the entire cake evenly. Decorate the top with the remaining fresh cherries and generously sprinkle with chocolate shavings for an elegant finish.
16
Slice, serve, and enjoy the spectacular flavors of this rich and sophisticated dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Indulgent Black Forest Delight?
It is a sophisticated, decadent version of the classic Black Forest Cake, featuring chocolate layers infused with Kirsch, tart black cherries, and a stabilized whipped cream frosting.
Is this recipe suitable for children?
This recipe is designed for adults as it contains Kirsch, a cherry spirit, used both in the cake soak and the frosting.
How long should the cherries soak in Kirsch?
The pitted cherries should soak in 1/2 cup of Kirsch in the refrigerator overnight to properly infuse the flavors.
What type of alcohol is used in this recipe?
Kirsch, which is a clear, unsweetened cherry brandy, is the primary spirit used for this cake.
What oven temperature is required for the cake?
Preheat your oven to 350°F (180°C) before baking the cake layers.
How many cake pans are needed for this recipe?
You will need three 9-inch round cake pans.
How should I prepare the cake pans?
The pans should be prepared by lining the bottoms with parchment paper to ensure easy removal.
Why should I sift the dry ingredients?
Sifting the flour, cocoa powder, and baking soda ensures there are no lumps and helps aerate the mixture for a better cake texture.
What is the purpose of buttermilk in this recipe?
Buttermilk adds moisture and reacts with the baking soda to create a light, tender crumb.
How long do the cake layers need to bake?
The cakes should bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
What do I do with the Kirsch after soaking the cherries?
You should pour the remaining 1/2 cup of Kirsch used for soaking over the warm cake layers after pricking them with a toothpick.
What ingredients are in the cherry filling?
The filling consists of unsalted butter, icing sugar, a pinch of salt, and espresso, topped with halved soaked cherries.
Why is espresso added to the filling?
A small amount of espresso is used to enhance and deepen the rich flavor of the chocolate cake layers.
What should I do if the filling icing is too thick?
If the icing is too thick, you can add a splash of Kirsch or cherry juice to reach your desired consistency.
How long should the assembled cake rest before frosting?
The assembled cake should sit covered in the refrigerator for one to two days to allow the flavors to meld and the cake to absorb the Kirsch.
How is the frosting prepared?
The frosting is made by whipping heavy cream to stiff peaks and folding in dry milk, icing sugar, vanilla extract, and Kirsch.
Why is dry milk added to the whipped cream frosting?
Dry milk acts as a stabilizer, helping the whipped cream frosting hold its shape and maintain a smooth consistency.
How many cherries should I reserve for decoration?
You should set aside about 10 whole cherries before pitting the rest to use as a garnish on top of the cake.
What type of cherries should I use?
The recipe calls for 1.5 lbs of fresh black cherries.
How do I assemble the cake layers?
Place the first layer on a tray, spread half the filling and halved cherries, add the second layer and repeat, then top with the final cake layer.
Can I make the frosting thicker?
Yes, the recipe suggests doubling the frosting ingredients if you prefer a thicker layer of whipped cream over the cake.
What is used to decorate the finished cake?
The cake is decorated with fresh cherries and a generous sprinkling of shaved dark chocolate.
Does the cake need to stay refrigerated?
Yes, because it uses heavy whipping cream frosting and contains fresh fruit, it must be kept in the refrigerator.
Can I substitute shortening in the cake?
While the recipe calls for shortening for texture, you could substitute butter, though it may slightly alter the crumb of the cake.
What happens if I don't let the cake rest for a day?
While still edible, the cake won't be as moist or flavorful, as the resting period is crucial for the absorption of Kirsch and cherry juices.
Is the Kirsch in the frosting cooked?
No, the Kirsch in the frosting is added raw, which contributes to the adult nature of the dessert.
How do I know when the cream is whipped enough?
The heavy cream should be whipped until it forms stiff peaks, meaning it holds its shape when the beaters are lifted.
What size are the cake layers?
The recipe makes three 9-inch round layers.
Can I use frozen cherries?
The recipe specifies fresh black cherries for the best texture and flavor, but thawed and drained frozen cherries could be used in a pinch.
How many grams of chocolate are needed for shavings?
The recipe calls for 1/2 cup of shaved dark chocolate for decoration.