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We discussed it and Black Forest was chosen. We stopped on the way home at the supermarket to get sour red cherries for making the cake the next day. We knew exactly which shelf to go to because we had got sour red cherries there for the sour cherry jelly salad we made at Christmas. And that section of the shelf was empty!!! What???
We could have gone further afield to search other stores’ shelves but it was late, a little cold and we were on our bikes. We made an executive decision that canned red currants would work as well. (Please don’t report us to the missing cherries department of Black Forest Cake Police.)
While we prefer cherries in the cake, it turns out that red currants are an excellent substitute in Black Forest Cake.
Mmmmm… Black Forest Cake…
And I don’t mean those ridiculous sweet dry quasi chocolate cakes covered in cloying whipped edible oil product and adorned with maraschino cherries. I mean the real thing – firm moist chocolatey chocolate cake oozing with kirsch-laced syrup, slathered with real whipped cream and real kirsch-laced fruit.
When I make Black Forest Cake, I follow a recipe (altered somewhat by me) I copied years ago from an article about the Schwarzwald in the flight magazine on Air Canada – or was it Canadian Airlines? Instead of the cake they suggested, I usually make our eggless chocolate cake to use for the layers. But T asked if I would mind if he made his chocolate miracle cake instead.
Would I mind?? Why, of course, I wouldn’t mind. I’m very happy if someone else wants to make the cake!
I’ve got to say that this was the best chocolate cake I’ve ever had! And that says a lot. Over the years, I have constantly droned on that our eggless chocolate cake is fabulous. And I still think it is one of the best cakes. But I must admit that T’s miracle cake has a slight edge and has risen to the number one position on my list.
Normally, we soak the fruit overnight but … eeek I forgot … the fruit only soaked for about an hour; it turns out that it doesn’t make all that much difference.
Making the syrup was easy – the magazine suggests making the syrup with water but I like to use the fruit juice from the drained fruit. I love the smell of the fruit in the syrup as it bubbles. I also love the colour of the syrup. It’s so intensely red.
Of course, whipping the cream was also easy. I used our hand blender (yes, I know, I could have used a whisk and really should have – it’s better for the environment – not to mention that it might have used up some of the excess calories that I have consumed over the past few weeks!) to bring the cream to stiff peak stage and then folded in the kirsch that the currants had been soaking in.
The trickiest part of the assembly was cutting the layer in half and lifting the half to get it to balance on top of cream and red currants. One of the difficulties was that the cake had broken when coming out of the pan. But that’s the real beauty of frosting a cake! Who can see those cracks and breaks?
Here, you can see where the cake was broken. Cream has oozed down into one of the fissures. I guess you can imagine the skirmish over who got to have that particular piece…
- Chocolate Cake recipe
- Black Forest Cake – syrup, filling and topping (we substituted canned red currants for the cherries)
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