Mini Black Forest Cake

Mini Black Forest Cake ~ An American classic that is as pleasing to your palate as it is to your eyes.

This classic and elegant cake reminds me of my childhood. Black Forest Cake was our family splurge dessert for birthdays.

As an adult, this is still one of favorites-although, I’m not quite sure if it’s more the cake or the nostalgic effect when I have it.

A few notes:

1. The cake can be baked two days prior to assembly. Store at room temperature with a double layer of plastic wrap.

2. Once more, if you follow me you know my affinity for miniaturizing cakes into mini(s). If you choose to do the same, you will need 3×2 cake rings. You will also need to turn the sheet half way through and reduce the bake time to 20-25 minutes.

3. Black Forest Cake is traditionally made with chocolate shavings to cover the side. However, out of chocolate I used chocolate sprinkles instead. I actually preferred this as it allowed me to avoid the mess of melted chocolate shavings on my hand.

4. You can also completely opt out of frosting the side and just leave it bare for a layered look.

Black Forest Cake

Yields one 9in cake

Center rack in oven and preheat to 350 degrees.

Ingredients:

Cake Pan Preparation:

1 tablespoon butter

2 teaspoons flour

Genoise Cake:

6 extra large eggs (room temperature)

2 large egg yolks (room temperature)

½ cup granulated sugar

¾ cake flour

3 tablespoon cocoa powder

1 tablespoon espresso powder

1/8 teaspoon salt

2 sticks unsalted butter (melted)

½ teaspoon vanilla paste

16 oz Morello or Maraschino cherries

Simple Kirsch Syrup:

¼ sugar

½ water

2 tablespoon Kirsch

Kirsch Whipped Cream:

3 cups heavy whipping cream

½ cup confectioner sugar

4 tablespoons Kirsch

Cake Pan Preparation:

1. Generously spread butter along interior cake pan walls. Dust and tap pan until flour is evenly distributed.

2. If you are making mini cakes, follow step one and place a silpat on an 18×13 cookie sheet for rings .

Genoise Cake:

1. Place eggs, egg yolk and sugar in a heat proof bowl and set in pan of simmering water. Use a whisk to stir constantly until mixture reaches 110 degrees on an instant read thermometer.

2. Whip mixture with on medium-high speed until very thick and pale (approximately five minutes) and mixture holds a ribbon that dissolves between 10-15 seconds.

3. Sift flour, cocoa powder, espresso powder. Add salt to mixture and whisk to incorporate.

4. Fold the dry mixture into the egg and sugar mixture in three stages. Gently fold each stage, taking care not deflate egg mixture.

5.  Fold 1 cup of combined mixture into melted butter and then fold remaining combined mixture until incorporated.

6. Add vanilla bean paste into mixture and blend thoroughly.

7. Transfer completed mixture to prepared pan. Smooth top with spatula.

8. Bake for 30-35 minutes for 9in pan and 20-25 minutes for cake rings.

9. Let cool at room temperature completely

Simple Kirsch Syrup:

1. Combine sugar and water in a pan and bring to a boil. Remove from heat and add the Kirsch when the sugar water is cooled.

Kirsch Whipped Cream:

1. Place cream in chilled bowl. On medium speed, cream until mixture holds soft peaks. Gently fold in the Kirsch.

Assembly:

1. Rinse and drain cherries.

2. Cut genoise in three even layers.

3. Using a pastry brush cover first layer with Kirsch syrup.

4. Spread 1/4in of whipped cream.

5. Cover whipped cream with a layer of cherries.

6. Spread thin layer of whip cream on top of cherries.

7. Press second layer of cake on top of whip cream and cherry layer and repeat steps 4-6.

8. Frost entire cake with whip cream. Cover sides with shaved chocolate.

9. Pipe decorative small circles along perimeter of cake top for cherries to rest upon.

source: adapted from Carole Bloom