Happy Wednesday!! We got a nice Fall weather vibe last week but that didn’t last long. It’s so hot right now that it makes me feel to just hangout inside my house and not go anywhere. Hopefully I don’t get a migraine again because I think hot weather can trigger bad headaches if you are not well hydrated. I am still not used to California summer weather. In Peru the max we get is around 90’s F but over 100 F never.
This recipe is perfect for Summer because I use fresh cherries and you can find fresh cherries everywhere right now. I love black forest flavor. The combo of chocolate, cherries and whipped cream yum!! I know that making a whole black forest cake might be a little complicated but if you were craving one just like me, let me show you how to make this version which is faster and easier.
On another note, I want you to know that I’ll start posting Fall recipes very soon. August-until end of October will be all Fall recipes and I ‘ll start Christmas baking early November because I won’t be home for Christmas, will be visiting my parents in Peru. Don’t forget to follow me on Instagram @Pastry_Tales because I post daily and you can see what’s going on in my kitchen. BTW… last Sunday my husband made cinnamon rolls in the grill, they were delicious, if you want to see this and more, just check my Instagram.
Let’s start with the recipe!
For the cake
2 1/4 cups all purpose flour
1/4 cup cocoa powder, sifted
pinch of salt
1 1/2 sticks unsalted butter, room temperature ( 12 Tablespoons)
1 cup white granulated sugar
2 large eggs, room temperature
3/4 tsp vanilla extract
1 1/2 tsp Kirsch
3.5 oz dark chocolate, melted and cooled
1/2 cup milk
2/3 cup, fresh cherries pitted and chopped
For the cherry syrup
1/2 cup fresh cherries (pitted and sliced in half)
1/2 cup water
6-7 tablespoons raw granulated sugar (or just white granulated sugar)
For the whipped cream frosting
1 1/4 cups heavy whipped cream
5 tablespoons powdered sugar
3/4 tsp clear vanilla extract
For the cake
- Preheat the oven 350 F and spray a loaf pan with cooking spray.
- In a bowl mix: flour, cocoa powder, baking soda and salt. Set aside.
- In a bowl of a stand mixer, beat butter for around 2 minutes. Then, add sugar and mix for 3 more minutes until light and fluffy.
- Add in the eggs, vanilla and kirsch (if using), scrape down the sides of the bowl and mix until well incorporated, around 2 minutes on medium speed.
- Pour in the cooled melted chocolate and mix for a few seconds.
- Add in the dry ingredients mix. Add milk.
- Mix on medium speed until everything is well combined and smooth.
- With a spatula, fold in the chopped cherries.
- Pour batter into your prepared pan and smooth into an even layer. Place into the oven for 60-70 minutes.
For the cherry syrup
1.- In a small pan heat sugar, cherries and water over medium-high heat. Simmer for 10 minutes and reduce heat when starts to boil.
2.- Remove from heat and smash cherries with a fork or a potato masher.
3.- Allow to cook for 10 minutes and then pour the mixture through a mesh strainer into a bowl or cup.
When the bread has cool down for 10 minutes…
1.- Poke holes all over the top of the cake. Brush syrup all over the cake. You might not need it all but be sure the cake absorbers as much syrup as it can get but keep in mind that we don’t want a soggy bread.
2.- Let it cool completely before making the frosting.
For the frosting
1.- In a bowl of a mixer whip the heavy whip cream and sugar until soft peaks, then add the vanilla. Whisk until firm peaks.
2.- You can pipe or spread the frosting on the top of the bread. Place fresh cherries on top and don’t forget to sprinkle some shaved chocolate.
Slice and enjoy!
Note: You can see the video of this recipe on my Instagram too. @Pastry_Tales