‘Chocolate’

Black Forest Cake

Black_Forest_Cake

This cake requires a little planning. I suggest that you start two days ahead:

Day 1- marinate the cherries in kirschwasser overnight.

Day 2- bake the cake, assemble with cherry filling and allow to chill overnight.

Day 3- make the fudge icing, whipped cream and take a bow when your guests oooh and aahhh!

 

Marinate the cherries:

2 (15 oz) cans dark sweet cherries in syrup

½ cup Kirschwasser (cherry brandy)

Drain the cherries and reserve the syrup in the refrigerator for later. Place the cherries in a small bowl and add the kirschwasser. Cover tightly and refrigerate for at least 6 hours or overnight.

 

 

Prepare the chocolate cake:

 

Oven 350 F

 

1 ½  cups sugar

½ cup Crisco shortening

 

Mix on medium speed.

2 eggs

Add and mix on medium speed.

 

½ cup Hershey’s cocoa

½ cup warm water

 

In a separate small bowl or large cup, mix together and stir with a fork until the cocoa is dissolved. Add to the sugar mixture and mix on medium speed until well blended and fluffy. Scrape the sides and bottom of the mixing bowl a few times with a rubber spatula.

 

2 cups flour

1 tsp baking soda

 

 

Sift together and add to the batter. Mix on low speed until well blended.

1 tsp almond extract

1 cup cold water

Add liquid and mix on slow to avoid splashing. Mix batter on medium-high for two minutes.

 

1 Tbsp shortening

2 Tbsp flour

Prepare three round cake pans. . Use a paper towel to grease the bottom and sides of the cake pans. Sprinkle with flour and roll around to coat the pan. Turn over the pan and tap gently to remove the excess flour.

Pour the batter into the pans. Shake the pan horizontally to level the batter and climb the walls a bit.

Bake the cake in a preheated 325 F oven for about 20-25 minutes. To test for doneness, insert a toothpick in the center of the cake; the cake is done when it comes out clean.

Let the cake cool in the pan for 5 minutes, then slide a table knife around the edges to loosen. Place a plate upside down on top of the pan, invert and tap the bottom of the pan to remove the cake.

 

Assemble the cake:

1 cup cherry syrup (from above)

2 Tbsp cornstarch

¼ tsp salt

Place the syrup, cornstarch and salt in a small saucepan. Stir to dissolve. Cook the sauce over medium heat, stirring constantly until thick and translucent. Turn off the heat.

 

 

 

 

 

 

 

 

 

Don’t forget to reserve 8 cherries for the top! –>

Assemble the cake while it is still warm. Use a serrated knife to slice horizontally across the bottom two layers to flatten the surface. Place the bottom layer upside down on the serving plate.

 

Set aside 8 of the marinated cherries to garnish the top of the cake later.

 

Spoon half of the cherries on the cake, along with half of the kirschwasser marinade. Pour half of the thick cherry sauce over the cherries. Place the second layer and press down slightly. Repeat with the cherries and sauce. Place the third layer on top, right side up. Cover the cake and refrigerate for 4 hours or overnight.

   

½ cup heavy cream

1 cup Nestle semi-sweet chocolate chips

½ tsp vanilla

½ cup powdered sugar

 

Place the cream in a glass bowl. Microwave 30 seconds or longer until it almost boils. Pour in the chocolate chips. Cover with plastic wrap and let stand at room temperature for 10 minutes. Beat with a fork until smooth. Add the vanilla and sugar. Beat with the fork again until smooth. Set aside at room temperature for about an hour, until it becomes very thick, but still pourable.

 

Remove the cake from the refrigerator and pour the fudge icing on top. It may run down the sides a bit which is fine. Return to the refrigerator for 30 minutes to allow the fudge to set up.

 

1 ½ cups heavy cream

¼ cup sugar

½ tsp vanilla

 

Whip the cream on high with the mixer to form stiff peaks. Spread the shipped cream like icing around the sides of the cake.

Place some cream in a decorating bag to create a decorative edge around the top and bottom. Squeeze 8 dollops of cream on top and place the 8 reserved cherries on top.

 

Refrigerate until you are ready to serve your masterpiece!

 

This is my version of the Schwarzwald Kuchen we enjoyed in Germany.

Chocolate Buttercream Frosting

 

1/4 cup butter (1/2 stick)

½ cup Hershey’s cocoa

1 ½  cups Dominos powdered sugar

Soften the butter in the microwave 10 seconds on defrost mode. Don’t let it melt. Blend butter, cocoa and powdered sugar with a mixer until it forms a pebbly texture.

 

2 tsp vanilla

2 cups additional powdered sugar

About ¼ cup milk

  

Add the vanilla and 1 Tbsp milk. Blend well. Alternate adding ¼ cup powdered sugar and 1 tsp of milk until all of the sugar is mixed in. Keep it on the dry side. If it gets shiny, add a little more powdered sugar.

   

1 Tbsp Crisco shortening

 

Add the Crisco to make it fluffy and beat on high speed for a minute.

 

Check the consistency for spreading. If it is too soft, add a tablespoon of powdered sugar and beat well. If it is too stiff, add a teaspoon of milk and beat well.

 

Chocolate Pie

Chocolate Pie 

 

Serves 8

Single pie crust

Prepare a single baked pie crust and set aside to cool.

 

¼  cup milk

3 Tbsp cornstarch

1/3 cup cocoa

2/3 cup sugar

1 tsp vanilla

 

Mix together with a wire whip or fork until the cornstarch is dissolved.

2 egg yolks

 

Add the egg yolks and beat well.

1 ¾ cups milk

 

Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into the baked pie crust. Cool to room temperature, then cover and refrigerate at least 4 hours.

 

Serve with whipped cream.

 

Jenny’s favorite Christmas treat is the chocolate pie. Ask her about the year I forgot to add the sugar!

Pat’s Chocolate Pudding

 

Serves 6

2 egg yolks

¼  cup milk

3 Tbsp cornstarch

3 heaping Tbsp cocoa

2/3 cup sugar

1 tsp vanilla

 

Mix together with a wire whip until the cornstarch is dissolved.

1 ¾ cups milk

 

Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into individual bowls or stemmed glasses. Cool to room temperature, then cover and refrigerate at least 4 hours.

 

Serve with whipped cream.

 

We always had dessert at Pat’s house (which is a secret I’ve kept from my kids!) Pudding was one of my favorites.This recipe is also the basis for chocolate pie and chocolate ice cream.

Hot Cocoa Mix

1 (8 qt) box dry milk

1 (22 oz) box Nestle Quick

1 (10 oz) jar dry creamer

1 cup powdered sugar

Mix all ingredients in a large bowl or large plastic bag. Store in an airtight container.

 

To serve, measure 1/3 cup of Cocoa Mix in a mug and fill with hot water.