HAUNTED BLACK FOREST LAYER CAKE
Topped with chocolate ganache and studded with cherries, this classic cake recipe is irresistible to all creatures, vampire or otherwise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 5
Steps:
- To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
- Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
HAUNTED BLACK FOREST LAYER CAKE - MARTHA STEWART HALLOWEEN 2007
This is from the Halloween edition of Martha Stewart Living. It looks devilishly good and I plan on making it as a surprise for my husbands 30th birthday.
Provided by Pixies Kitchen
Categories Dessert
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 21
Steps:
- Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
- Whisk together flower, salt, and cocoa powder in a bowl.
- Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
- Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
- Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
- Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
- Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
- Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
- Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
- Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
- Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
Nutrition Facts : Calories 529.5, Fat 33.3, SaturatedFat 19.8, Cholesterol 232.9, Sodium 75.3, Carbohydrate 55.7, Fiber 3.1, Sugar 38.7, Protein 7.3
CHOCOLATE GANACHE FOR BLACK FOREST LAYER CAKE
Top our Haunted Black Forest Layer Cake with this ganache. All you need is a combination of heavy cream and semisweet chocolate to make the ultimate rich and silky topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
BLACK CHERRY FILLING
Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It comes together in just 10 minutes and can be made up to two days in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.
ESPRESSO WHIPPED CREAM
Use this recipe to make our Haunted Black Forest Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 7 cups
Number Of Ingredients 3
Steps:
- Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.
SIMPLE SYRUP FOR BLACK FOREST LAYER CAKE
To make simple syrup with kirsch for the Haunted Black Forest Layer Cake, stir in 1/3 cup kirsh after boiling syrup.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 1
Steps:
- Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.
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