Swiss Black Forest Cake
- 1 recipe Brandied Burgundy Cherries, (recipe follows), well drained and the syrup reserved
- ¼ cup kirsch or brandy
- ½ recipe Moist Chocolate Génoise
- 1 recipe Real Old Fashioned Whipped Cream
- Fresh cherries and chocolate flakes for decorating
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For the Moist Chocolate Genoise:
- 8 oz. bittersweet chocolate
- 1 liquid cup boiling water
- 8 large eggs
- 1 cup sugar
- 1½ cups sifted cake flour (In case using all-purpose flour, 1¼ cup AP flour and ¼ cup corn flour)
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For the Brandied Burgundy Cherries:
- 1 cup pitted cherries
- ¾ cup water
- ½ cup sugar
- About ¼ cup Kirsch
For the real old fashioned whipped cream:
- 3 liquid cups heavy cream
- ¾ cup unsalted butter softened
- 1½ tsp. vanilla
- 3 tbsp. sugar, (can add more, if desired)
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Preheat the oven 350°F. Prepare 9-inch spring form pan, oiled, bottoms lined with parchment and then oiled and covered. In a heavy skittle bring the chocolate and water; boil over low heat, stirring frequently. Boil, for 5 minutes or until chocolate thickness to a pudding-like consistency.
In a large bowl, mix the eggs and sugar with whisk beater on high speed for 5 minutes, or if you beat with the hand beater, beat for 10 minutes.
Add ½ flour over the eggs mixture and fold it in slightly but rapidly with the slotted skimmer, until some flour vanished. Add remaining flour beat, until all flour has disappeared. Take 1 cup of batter and fold it to loosen the mixture then add it to the egg-flour mixture. Fake it in chocolate mixture until incorporated. Transferred immediately into the prepared pan and bake 30 to 35 minutes or until a tester inserted in the centers enters as easily as it does when inserted closer to the sides. Avoid open the oven door immediately opens after 20 minutes when cakes could fall. Loosen the sides and unmold at once onto lightly oiled racks. Reinvert to cool.
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For the Brandied Burgundy Cherries:
Add 1 cup pitted cherries with ¾ cup water in a saucepan, covered and simmer for 5 minutes until easily perforate with a cake. Drain the cherries. Add the juice of cherries, ½ cup sugar in the pan and bring to a boil, stirring frequently. When it reduce ¼ to 1/3 cup and pour over the cherries. Cover tightly and stir to mix.
For the Whipped Cream:
Refrigerate the mixing bowl and beater for at least 15 minutes. In a small saucepan, 3/4 cup cream and butter melt together, frequently stirring until the butter is fully melted. Pour into a small heatproof measuring cup. Add vanilla. Beat the remaining cream and sugar in the chilled mixing bowl until the beater marks begin to show distinctly. Add butter mixture on low speed; constantly beat until stiff peaks just form when the beater is raised.
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For aggregation the cake:
Split the chocolate and get four layers. Sprinkle each side of the cake layers with the reserved cherry syrup. Cut the cherries in half. Reserve 2 cups whipped cream for the top of the cake and rosettes.
Place one cake layer on the serving platter. Top 1/3 of the remaining cream, poked the cherries into the cream. Repeat with the remaining 3 layers. ½ cup of cream packed in a piping bag to make a heart for dressing if you like. Frost the top and sides of the cake with the remaining cream. Pipe heat on top, sprinkle chocolate flakes in the center and place cherries on the heart. Refrigerate for at least 4 hours.