Reinventing the Black Forest Cake
Eating some new season cherries made me think of Black Forest cake. I haven’t had many good versions of this infamous cake. A German pastry chef friend used to make a superb version of this cake…but the last time I visited his cafe I was disappointed in the version I was served. Perhaps he has stopped making it for his cafe. Most versions of the BFC are pretty disappointing though, don’t you think? The cake is usually dry and tasteless; no real sour cherry flavour; too much cream; and worse…fake cream! I almost never order this cake so it was a bit strange that I felt compelled to make one on the weekend. More strange that I wanted to mess around with it and come up with a ‘modern’ version of it…and take my experiment to a dinner party.
Here is what I made: two of my chocolate-coffee-cardamom cake (about 1.5 times the quantities I posted in recipe on the blog about a year ago). This time I paid attention to whipping butter and eggs etc so the cakes were really light and moist. I pitted and soaked fresh cherries in a mixture of Kirch and Cointreau. Folded a little cream and Cointreau through some marscapone. I then poured the excess alcohol from the cherries over the bottom cake. Sandwiched the two cakes with the marscapone and cherries. And coated the lot in some fairly firm setting chocolate ganache (mixed with a little more Cointreau!). The end result? Pretty interesting and delicious. Very popular as it looked absolutely stunning. I wish I had a photo of a slice of the cake to show you. The contrast between the really dark chocolate cake, the really white marscapone and the deep red cherries was pretty gorgeous. The downside of being a secret blogger is that it was not possible to take a photo of a slice of the cake I brought to the party without providing any explanations. I did manage to take this photo (above) on my phone, in the car on the way there.