Black Forest Cake
16 Aug
Saturday was my husband’s birthday, and I thought I would finally try a black forest cake.
I used this Martha Stewart “Haunted Black Forest Cake” with a few alterations, because nowhere in my ever-growing collection of baking and cake books could I find a black forest recipe. (There is a tasty-looking raspberry version in Chocolate Cakes, but the husband doesn’t like raspberries.)
The cake was a “secret” chocolate buttermilk recipe I’ve been using a lot lately. The genoise called for might have held up a bit better, but I’d had a few requests for “that chocolate cake” from the family, and I didn’t want to disappoint.
For the cherry sauce, I had to substitute the kirsch with regular brandy, as my choices at the store were a $6 “wild cherry” flavored brandy and a bottle of Paul Masson. It did start to taste a bit grapey after the sauce had sat awhile, but I still think I made the right choice.
The whipped cream and chocolate ganache were very basic. Martha’s version calls for an espresso whipped cream, which sounds delicious, but I thought I’d go plain jane this time around.
Happy birthday to my husband, and a thumbs up to my first black forest cake.
It’s so pretty. I love the sauce dripping over the sides. It’s a great picture.
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