Demian and cake LOL. Cakes never last long around Demian Daggers, especially ones that Civic Acuratno makes.
Demian's favorite cake is the German Chocolate Black Forest Cake (Schwarzwälder Kirsch Kuche)
(pronounced shwahrz-vehldyer kehr-tsh koo-heh) (the ä is pronounced like 'eh' in the 'e' in the word 'bed' or 'head')
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🌲 Equipment 🌲
~ 1 Kitchen scale ~ 1 Stand mixer ~ springform pan ~ 1 medium saucepan
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🌲 Ingredients 🌲
🌲 Chocolate Genoise Cake 🌲
~ 6 tablespoons (85 g) unsalted butter, melted and slightly cooled ~ 1 ¼ cup (156 g) unbleached all purpose flour, spooned and leveled ~ ½ cup (50 g) dutch-processed cocoa powder ~ ½ teaspoon salt ~ 6 large eggs ~ 1 cup (200 g) granulated sugar ~ 1 teaspoon pure vanilla extract
🍒 Cherry Filling 🍒
~ 2 cups canned pitted dark sour cherries in light syrup ~ ½ cup (120 ml) kirsch, cherry-flavored liquor ~ ½ cup (100 g) granulated sugar
🌲 Whipped Cream 🌲
~ 3 cups (720 g) cold heavy cream ~ ¼ cup (30 g) confectioners' sugar ~ 1 teaspoon pure vanilla extract ~ Chocolate shavings for garnish ~ Fresh cherries for garnish, optional
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🌲 Instructions 🌲
🌲 Chocolate Genoise Cake 🌲
~ Preheat the oven to 350° F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
~ Whisk together flour, cocoa powder and salt. Set aside.
~ In the bowl of a stand mixer fitted with a whisk attachment, mix eggs and sugar until combined. Place the bowl over a pan of simmering water (make sure the bowl doesn't touch the water). Heat the egg mixture, whisking constantly, until warm to the touch, about 110 degrees.
~ Remove from the heat and beat on medium-high speed with whisk attachment until the eggs are pale, cream-colored and voluminous, about 6 to 8 minutes. The mixture should form a thick ribbon with bubbles that falls from the whisk and rests on top of the batter. Mix in vanilla.
~ Transfer 1 cup of the batter to a bowl and gently stir in the melted butter. Set aside.
~ With the mixer running on the lowest speed, gradually sprinkle in the flour cocoa mixture. Mix until just barely combined. Fold in the reserved egg and butter mixture. Be careful not to deflate the batter.
~ Transfer batter to the prepared springform pan. Hold the bowl close to the pan so not to deflate the batter. Spread into an even layer.
~ Bake at 350° F for 35 minutes or until the cake springs back slightly when pressed gently with a finger. Let the cake cool completely then run a butter knife around the edge of the pan before releasing it.
🍒 Cherry filling 🍒
~ Drain the cherries and reserve 1 cup of the cherry juice/syrup. Set aside 8 cherries for garnish (or use fresh cherries for garnish).
~ Place 2 cups drained cherries in a bowl with the kirsch. Set aside.
~ In a medium saucepan, whisk together 1 cup cherry juice and ½ cup sugar. Cook over medium heat until reduced to ½ cup, about 8 minutes. Transfer reduced cherry juice to the bowl with cherries and kirsch. Set aside.
🌲Whipped cream 🌲
~ In a cold metal bowl of a stand mixer fitted with a whisk attachment, beat cold heavy cream and vanilla until soft peak form. Add sugar and beat until stiff peaks form (careful not to overbeat and curdle the whipped cream), about 2 minutes longer.
🌲 Assembly 🌲
~ Cut the cake into three layers. It helps to measure the height of the cake and divide by three. Mark where you want to make the two cuts and run a serrated knife across the cake horizontally to make three layers.
~ Place one cake layer on a serving plate. Use a pastry brush to generously brush cherry kirsch syrup on top of the cake layer. Spread ¼ cup whipped cream on top. Pipe whipped cream around the edge to prevent cherry filling from spilling out. Use a slotted spoon to transfer cherries to the cake. Spoon a little more whipped cream on top and spread evenly (you'll still see the cherries most likely).
~ Place second cake layer on top and repeat these steps. Place third layer on top and cover the entire cake (top and sides) with remaining whipped cream.
~ Chill the cake for at least 2 hours and ideally overnight.
~ When ready to serve, press chocolate shavings against the sides of the cake. Garnish the top of the cake with piped whipped cream and cherries (either fresh or the cherries set aside earlier).
~ Slice and serve.
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