justplainbill
Executive Chef
Schwarzwälder Kirschtorte:
1 Jar pitted sour cherries (680 g) We like Hainich brand
½ Cup+ Kircshwasser (150 ml) (100 Proof Hiram Walker brand is ok)
3 Chocolate cake layers – 9” (23 cm) X 1.5” (3.5 – 4 cm)
2 Cups Heavy or whipping cream (475 ml)
½ Cup fine sugar (120 ml)
3 ounces of semi sweet chocolate (90 g)
Moisten each layer of the cake with a 50 – 50 mixture of kirschwasser and the liquid from the jarred cherries
Beat heavy cream with sugar and a few teaspoons of kirschwasser or vanilla extract to form stiff peaks
Spread ¼ of the whipped cream onto the top of the bottom 2 cake layers
Top each of the two lower layers with just under half of the drained jarred cherries
Frost the sides of the stacked layers with the remaining whipped cream
Sprinkle grated semisweet chocolate on the sides and top of the stacked layers
Garnish top of cake with dollops of whipped cream and reserved cherries
The batter for the chocolate cake layers can be made from-
2 cups cake flour
1 ¼ cup sugar
A generous ¾ cup cocoa (we like Penzy’s 24% butterfat ‘natural’ cocoa)
1 ¼ cup full milk
¾ cup shortening
3 eggs
1 ¼ teaspoons baking soda
½ teaspoon double acting powder
1 teaspoon salt
1 teaspoon vanilla extract
Combine the dry ingredients and the shortening
Then add eggs and beat together with the remaining above ingredients at low to medium speed for 5 to 10 minutes.
Divide batter between three 9” diameter baking pans and bake in a preheated 350F (175+C) oven for about 30 minutes.
Cool pans on racks for 10 minutes.
Remove cake layers from pans and let cool completely on wire racks.
1 Jar pitted sour cherries (680 g) We like Hainich brand
½ Cup+ Kircshwasser (150 ml) (100 Proof Hiram Walker brand is ok)
3 Chocolate cake layers – 9” (23 cm) X 1.5” (3.5 – 4 cm)
2 Cups Heavy or whipping cream (475 ml)
½ Cup fine sugar (120 ml)
3 ounces of semi sweet chocolate (90 g)
Moisten each layer of the cake with a 50 – 50 mixture of kirschwasser and the liquid from the jarred cherries
Beat heavy cream with sugar and a few teaspoons of kirschwasser or vanilla extract to form stiff peaks
Spread ¼ of the whipped cream onto the top of the bottom 2 cake layers
Top each of the two lower layers with just under half of the drained jarred cherries
Frost the sides of the stacked layers with the remaining whipped cream
Sprinkle grated semisweet chocolate on the sides and top of the stacked layers
Garnish top of cake with dollops of whipped cream and reserved cherries
The batter for the chocolate cake layers can be made from-
2 cups cake flour
1 ¼ cup sugar
A generous ¾ cup cocoa (we like Penzy’s 24% butterfat ‘natural’ cocoa)
1 ¼ cup full milk
¾ cup shortening
3 eggs
1 ¼ teaspoons baking soda
½ teaspoon double acting powder
1 teaspoon salt
1 teaspoon vanilla extract
Combine the dry ingredients and the shortening
Then add eggs and beat together with the remaining above ingredients at low to medium speed for 5 to 10 minutes.
Divide batter between three 9” diameter baking pans and bake in a preheated 350F (175+C) oven for about 30 minutes.
Cool pans on racks for 10 minutes.
Remove cake layers from pans and let cool completely on wire racks.