Black forest cake. Rich chocolate sponge cake, plenty of kirsch (a cherry liqueur), cherries, and whipped cream. Please no frosting, use the light whipped cream. So we all know the kirsch is out, but the rest? I'm game. And so was my now 9 year old daughter who's birthday treat this was.
Use whatever chocolate cake recipe you like, but one that will hold up with the weigh of it all. I use the depression area wacky cake recipe that doesn't have eggs. I love the texture.
Chocolate cake, 4 layers, not too thick
Whipped cream frosting
Cherries to garnish
Layer cake, whipped cream, a thin layer of pie filling, and then the next layer of chocolate cake. When all the layers are on the cake pipe the swirls around the sides and then spoon a layer of cherry pie filling in to the middle. Some people like to spoon the filling in first, I like to do it second so the whipped cream is directly on the cake. The filling is slick and can cause the pipes to slide around.
2 c. flour
2 c. sugar
1 c. cocoa powder
4 tsp baking soda
1 tsp salt
2 2/3 c. milk
1 c. oil
3 Tbsp white wine vinegar
1 Tbsp. vanilla extract
Mix together the dry ingredients. Make three well in the flour mixture. In one pour the oil, another the vinegar, and the third the extract. Pour the milk over it all and stir really well. Once it's completely incorporated stir together another minute. Pour in to four greased 9 inch pans.
Bake at 350 until the top is set and dry, once it hits that point bake it another 5 minutes. The bottom is very moist. Remove from the oven and allow to cool. Remove from the pan to a wire rack.
2 c. halved, pitted cherries
1/4 c. sugar or to taste (depending on how sweet the cherries are and how sweet you want it)
3/4 c. water
1 1/2 Tbsp cornstarch
Mix the sugar and cornstarch and then stir in the water. Add the cherries and simmer over medium low heat until the sauce is no longer cloudy and is thick. Taste for seasoning, add more sugar if needed and cook a few more minutes to dissolve and melt. Or lemon juice if they are too sweet. Set aside to cool completely before assembly.
2 c. Heavy cream
1 - 3 c. powdered sugar
2 tsp vanilla extract
1 block cream cheese, very soft
Combine the cream, sugar, and vanilla. Beat on low speed until starting to thicken, then turn the speed up slightly. Once the cream is thicker turn the speed to high until soft peaks form. Drop in a 1-inch square of the cream cheese and beat in, and then another. Beat the cream cheese in one cube at a time until all mixed. Taste for sugar.
Assemble at least a few hours before serving to allow the flavors to melt some. Over night is best.