We have translated Germany’s famous chocolate-and-cherry cake into four individual cakes for an easy and elegant dessert. Named for the dense woodland of southern Germany, this specialty combines a cocoa cake, as dark as its namesake, with a filling of sour cherries (perhaps from the trees growing on hillsides at the forest’s edge).
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Cakes:
1/2
c.
unsifted cake flour
c.
Unsweetened cocoa powder
1/4
tsp.
baking powder
1/4
tsp.
baking soda
1/4
tsp.
salt
c.
sugar
1/4
c.
unsalted butter
2
large eggs
1/2
c.
sour cream
1
tbsp.
vanilla extract
Chocolate curls or shavings (optional)
Filling:
1
jar pitted sour cherries or 1 16-ounce can pitted sour cherries
3
tbsp.
sugar
4
tsp.
cornstarch
1/4
c.
Kirschwasser
1
c.
sweetened whipped cream
Chocolate-Covered Maraschino Cherries:
1
semisweet chocolate square
4
marashino cherries
- Prepare Cakes: Grease and flour four 3 1/2-inch timbale molds, soufflé cups, or muffin-pan cups. In small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Heat oven to 350 degrees F.
- In large bowl, with electric mixer on medium speed, beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Sift flour mixture over butter mixture and with mixer on low speed, beat just until combined.
- Divide cake batter among prepared timbale molds. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool cakes on wire rack.
- Prepare Filling: Strain cherries, catching liquid in small saucepan. With wire whisk, stir sugar and cornstarch into cherry liquid until smooth; heat mixture to boiling. Cook, stirring constantly, until thickened and translucent. Stir in cherries and 1 tablespoon Kirschwasser. Set aside to cool slightly — 15 to 20 minutes.
- To assemble Black Forest Cakes: split cakes and place bottoms on individual dessert plates. Sprinkle remaining 3 tablespoons Kirschwasser over cut surfaces of cakes. Divide cherry filling onto cake bottoms and replace cake tops. Spoon whipped cream on top. Garnish with chocolate-covered cherries and sprinkle with chocolate curls, if desired.
- Chocolate-Covered Maraschino Cherries: In a custard cup, place one 1-ounce square semisweet chocolate; melt in microwave or over pan of hot water. Dip 4 maraschino cherries with stems in chocolate. Place on waxed paper and refrigerate until ready to use.
Tips & Techniques
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