This cake is something I had been eyeing for a very long time; it was slightly intimidating (the original cake looked far more professional)! It is the many (3) different amazing layers that make this cake special. First you have the perfectly fluffy and rich chocolate cake. Then there is the chocolate ganache spread over each layer. Then the cherry filling. And to top it off…MASCARPONE WHIPPED CREAM!!! And yes, it is something to get excited about.
My stepmother’s friend got me this cool french pastry cookbook for my birthday, so, in turn, I made him a cake when we had him over for his birthday. Let’s just say, this cake was a hit.
But I realized I have no idea how to cut slices of cake. I make these enourmous peices, not realizing just how gigantic they are until they get on the plate, then being slightly alarmed and embarrassed by the size of peices I give everyone, and I do this for every single peice. Not just one. Whoops.
Blackest Forest Gateau
makes one 2-layer 9″ cake.
for black chocolate cake:
2 cups sugar
2 cups flour
1 cup Dutch-processed cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs, beaten
1/2 cup vegetable oil
1 cup whole milk
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour 2 9″baking pans.
Combine sugar, flour, cocoa powder, salt baking powder, and baking soda with an electric mixer.
In a separate bowl, combine beaten eggs, vegetable oil and milk, stir to mix. With the mixer on low, pour wet ingredients into dry, mixing until completely combined. Pour the boiling water into the batter and mix on medium low until smooth.
Divide the batter between the two cake pans. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
Dark Chocolate Ganache:
3 oz. dark chocolate, chopped
2.5 oz. heavy whipping cream
1 tablespoon butter
Place the chopped chocolate in a bowl to use later.
In a saucepan, heat the cream and butter just until simmering. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
Whisk the cream into the chocolate until smooth. Add the liquor, if using, and mix until thoroughly combined.
Spread a thin layer of ganache on top of both of the cooled chocolate cakes. Let set for at least two hours, or an hour in the refrigerator.
Dark Cherry Filling:
10 oz. frozen or fresh dark cherries
3 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon kirsch or brandy
In a small saucepan over medium heat, cook the cherries until they begin to release their juices.
Add the sugar into the cherries, stirring until dissolved.
Pour some of the cherry juice from the pan into a small bowl. Add the cornstarch to the juice and whisk until the corn starch is completely dissolved. Add the cornstarch and juice back into the saucepan.
Bring the mixture to a boil and cook for one minute. At this point the cherries should be thick and like a jam. If not, add more cornstarch with any excess liquid, or with a small amount of water and stir it in to the mixture.
Remove from heat and stir in the kirsch or brandy.
Let cool before using.
Mascarpone Whipped Cream
1 cup mascarpone cheese
4 cups heavy whipping cream
2/3 cup powdered sugar
Combine the mascarpone cheese and cream in a bowl. Whip until soft peaks.
Add the powdered sugar to the cream, continue whipping just until you reach stiff peaks. Be careful not to overwhip! Use immediately.
Spread a layer of the cherries on the ganache layer, then top with the whipped cream
3. Place the next layer of cake on top of the cherries and whipped cream.
4. Frost the outside of the cake with the remaining cream. Decorate with chocolate shavings, chocolate trees, fresh cherries, or a dusting of powdered sugar/cocoa powder, if desired.
5. Store in the refrigerator.
Tip: For two four-layer 4.5″ cakes like the ones in this post, use 1/2 of the black chocolate cake recipe and about half of the whipped cream. For a four-layer 9″ cake, split the cake layers from this recipe, double the cherry filling and chocolate ganache recipes, and you may need to make 1.5 times the amount of whipped cream prescribed here.