This is one of my favourite cakes. Chocolate and whipped cream! Yum!!
Chocolate cake (see recipe below)
50 grams cherry pie filling
1/2 litre 35% cream
250 ml of non-dairy whipped topping
150 grams of chocolate shavings
16 Maraschino cherries
1/4 cup Kirsch (cherry brandy)
Easy Chocolate Cake Recipe:
470 grams of sugar
160 grams butter(at room temperature)
5 grams of salt
320 ml of water
5 grams of vanilla
320 grams of pastry flour
90 grams of cocoa powder
40 grams of whole milk powder
10 grams of baking powder
5 grams of baking soda
5 whole eggs
METHOD:
Preheat oven to 350 F.
Dust and flour two 9-inch round cake pans.
Using a paddle attachment in a large electric mixer, beat together, sugar, butter and salt.
Sift the dry ingredients together, pastry flour, cocoa powder, milk powder, baking powder, and baking soda.
Add to the butter and sugar mixture with the water. Mix on Medium speed for 5 minutes. Scrape bowl and mix again for another 2 minutes. On medium speed add eggs one at a time until they are mixed in. Do not over beat the eggs. Beat for only 1 additional minute after last egg is added. Divide equally into 2 prepared cake pans.
Bake for approximately 30 to 40 minutes. Until cake tester inserted in center, comes out clean.
ASSEMBLING OF CAKE:
Whip the 35% cream for 2 to 3 minutes until stiff peaks form.
Whip the whipped topping for 5 minutes.
Fold the whipped topping and whipping cream together and set aside.
Slice each cake in half.
On the first layer, brush a bit of the kirsch. Then pipe a row of whipped cream mixture around the edge (see photo). Spread 1/3 of the cherry pie filling inside the center. Add a dollop of whipped cream and add the next cake layer. Again, brush with Kirsch, and pipe of row of the cream mixture around the edge, following with the pie filling, another dollop of cream. Continue until you have one cake layer remaining. Then top with last cake layer, cut side down.
Cover (mask) the entire cake with the whip cream mixture leaving some for the rosettes.
Divide each cake top into 8 pieces or more. I chose to make 8 rosettes. Top each rosette with a cherry. Sprinkle chocolate shavings in the middle. And sprinkle chocolate sprinkles along the sides.
To make rosettes, fill a pastry bag fitted with a #6 star tip, with the whipped cream mixture.
TIPS:
1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons. Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in. Once you spoon flour, do not shake or pack the measuring cup. Carefully level off excess with a knife. You should never use the measuring cup to scoop out flour from a container. Even a tiny bit of too much flour creates a dense product.
4. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
5. Mixing oil based whipped topping with the whip cream, stabilizes the fragile fresh whipped cream so that it doesn't loose its shape. If you plan on serving the cake within a few hours of assembling, you don't have to include this. Just use all whipped cream.
6. This recipe makes a really good chocolate cake. You can make it and enjoy it, as is, without turning it into a Black Forest Cake.
