It’s Friday and I tuck away my standard, never-ending to-do list and write out a new one for this weekend. It contains a mere three bullets:
Simple. It’s all I want to do the next few days. It’s all I need to ensure my happiness. I’m eschewing friends, happy hours, brunches, laundry, and home repairs to focus on these three things. Of course, life can never be whittled down to three bullets. There’s six pieces of writing on my list, four for Tuesday’s creative writing class and two for the blog. There’s three separate recipes I want to test – the one below, the most ambitious, as well as gingerbread cupcakes and banana chocolate muffins. The hiking? I’m shooting for four miles each day.
It’s 9 p.m. on Sunday and I can’t legitimately cross any of these items above off my list – not completely. I finished half the writing and most of the recipes. The Modern Black Forest Cake is completed, tested, updated, and photographed. The gingerbread cupcakes are partially finished – a swirl of cream cheese frosting and drizzle of salted caramel and they’ll be ready for their close up. The banana muffins will need to wait for another day. The hiking? I hiked today – a little over four miles, but found myself trapped at home on Saturday waiting for an answer from an indecisive executive. Working on a weekend – sometimes I must. I didn’t hear back until 4 p.m. – too late to take to the trails.
Even though projects are left undone, I feel…satisfied. I completely turned, if only for 48 hours, towards endeavors significant to me. That accomplishment, by itself, delivers my contentment.
This cake, which has been banging around in my head for a while, is a modern reimagining of that 1970’s classic – and it’s striking enough to make an appearance on the holiday table, should you feel inspired. This was my first attempt at a mirror glaze and I’m pleased with the result.
Modern Black Forest Cake
The darkest, richest Black Forest Cake you’ll ever find.
- Brandied Cherries (make the night before)
- 1 ½ cups Morello cherries in light syrup, cut in half (I get mine from Trader Joe’s)
- ⅓ cup sugar
- ⅓ cup Kirsch Chocolate Ganache Frosting
- 10 ounces semisweet chocolate pieces
- 1 Tablespoons light corn syrup
- 1 cup heavy whipping cream
- 1 Tablespoon Kirsch Cake
- 2 ¼ cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant coffee granules
- ½ teaspoon salt
- 2 cups cold water
- ⅔ cup canola oil
- 1 Tablespoon vanilla extract
- 2 teaspoons white vinegar Filling
- 8 oz. container mascarpone cheese
- ⅓ cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 2 teaspoons Kirsch Mirror Glaze (optional)
- ½ cup water
- 1 cup plus 2 tablespoons sugar
- ½ cup heavy whipping cream
- 4 Tablespoons cocoa powder
- 1 envelope gelatin (¼ ounce)
- Make brandied cherries: Combine cherries, sugar and kirsch in a small saucepan. Heat and stir until sugar dissolves, cover and let set overnight.
- Make the chocolate ganache frosting: Place chocolate in a bowl with corn syrup. Heat heavy whipping cream until just beginning to boil. Pour over chocolate, let stand one minute and then stir until smooth. Add Kirsch. Cool to room temperature. Before using, beat for 2-3 minutes to lighten and whip to spreading consistency.
- Make the cake: Preheat oven to 350⁰ F. Line three 8” cake pans with parchment paper and lightly butter paper.
- Sift together flour, sugar, cocoa powder, baking soda and salt. Combine water, oil, vanilla extract and white vinegar. Slowly whisk wet ingredients into dry ingredients. The batter will be wet.
- Pour the batter into the prepared pans and bake for 20 minutes or until a tester inserted in the center of the cake comes out clean. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the heavy whipping cream and powdered sugar to make a creamy, spreadable frosting. Beat in the kirsch.
- To assemble, place the first cake layer on a cake plate. Spread with half the mascarpone filling and cover with brandied cherries. Cover with second cake layer, remaining mascarpone filling and cherries. Finish with top cake layer. Frost the sides and top of the cake with the chocolate ganache and smooth well. Refrigerate.
- Make mirror glaze (if using): Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. In a saucepan, combine 1/2 cup water, sugar, heavy whipping cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens. Remove chocolate mixture from the heat and whisk in gelatin until thoroughly combined. Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees. Pour over cake and smooth with an offset spatula quickly. Decorate.