Black Forest Cake for Man Food #SundaySupper

HAPPY FATHER’S DAY TO ALL THE DADS OUT THERE!! We have a special Father’s Day post for you all today. Black Forest Cake is Ken’s favorite and I have never made it for him, so for a special Father’s Day treat I made him this gorgeous cake!!

Black Forest Cake by Noshing With The Nolands

This is a special cake that takes time, not something you just whip up!! At least not for me. There is recipe development, shopping, making the cake, assembling and decorating but I enjoyed making it and giving him his favorite for his special day. The cake actually gets better with time so it is a good make ahead.

Black Forest Cake by Noshing With The Nolands1

Luscious whipped cream, cherries and genoise chocolate cake take the stage together in this traditional master piece.

Black Forest Cake by Noshing With The Nolands

I started with an Epicurious recipe but in the end not too much resembled the original. I had a vision in my head as to how I wanted the cake too look.

Black Forest Cake by Noshing With The Nolands

Ken loved it, so I was thrilled, it only took me 25 years to make him this one, I am sure it won’t take me 25 more to make him another!!!

5.0 from 4 reviews
Black Forest Cake for Man Food #SundaySupper
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 12
 
A traditional Black Forest Cake for any special occasion!!
Ingredients
Cake
  • 4 Tbsp. melted butter
  • 1 cup flour
  • ⅓ cup Cocoa
  • ¼ tsp. salt
  • 8 large eggs
  • 1 cup superfine sugar
  • 1 tsp. vanilla
Syrup
  • ½ cup sugar
  • ½ cup water
  • 1 oz. Kirsch
Assembly
  • 2 cups whipping cream
  • 3 Tbsp. superfine sugar
  • 3-4 cups cherry pie filling
  • 3 oz. milk chocolate, grated
Instructions
  1. To Make the Cake: Preheat oven to 350F. Spray two 8" round cake pan with cooking spray and dust with flour. You may want to add a round or parchment paper on the bottom to prevent sticking also. My cake did stick just slightly.
  2. Whisk together the flour, cocoa and salt and set aside. In the bowl of a standup mixer with a paddle attachment beat the eggs and sugar with the vanilla, together at high speed until the mixture is tripled in volume. It should be very thick and fluffy and will take about 8 min. Remove the bowl from the stand and fold the flour mixture in until well mixed. Pour in the slightly cooled butter and incorporate well.
  3. Quickly pour the batter into the prepared pans, tap lightly to remove any really large air bubbles and then bake for 30-35 min until the middle springs back. Let the cakes cool completely on a rack. If the cakes are domed remove them after 5 min. of cooling and flip onto a cooling rack, this will flatten them out slightly.
  4. Syrup: While the cake is baking make the syrup by combining the water, sugar and Kirsch in a small pot. Cook stirring until the mixture boils and the sugar is dissolved. Set aside to cool.
  5. Assembly: Whip the cream in a cold bowl with a cold whisk (I always put mine in the freezer) until firm peaks. Divide the cream into 5 batches, this will make it easier for decorating and assembly and then you won't run out of cream.
  6. With a serrated knife or a cake cutter, slice the two cakes in half horizontally. Line the outside of a cake platter or plate with about 4 pieces of wax paper around the outer edges of the plate, you will remove these after decorating which will leave you with a clean edge. Place one quarter of the cake on a plate or cake stand, crumbly side up. Brush the cake with ¼ of the syrup. Smooth on ⅕ of the whipped cream right to the end of the cake. Top with approx. ⅔ cup of cherry pie filling. Top with the other two layers, repeating the syrup, cream and cherries, pressing the cake down slightly with each new layer. Top with the last layer of cake and brush with the remaining syrup.
  7. Take ⅕ of the cream and ice the side of the cake. Top the middle of the cake with 1½ cups to 2 cups of pie filling and spread to almost the edge. Don't put too much on that it will flow over the sides. You can add more still after the cream edge. Place the last ⅕ of the whipped cream in a piping bag and pipe small rosettes around the top edge of the cake. With your hand, quickly and carefully tap the grated milk chocolate onto the side of the cake. Carefully remove the wax paper edge.
  8. Refrigerate until ready to serve. The cake can be made a day ahead.

Recipe adapted from EpicuriousBlack Forest Cake by Noshing With The Nolands

Look at all the amazing recipes we have for you today to celebrate Man Food, come and look at them all!!

Manly Starters:

Manly Mains:

Manly Desserts:

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog


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Comments

  1. says

    Oh Tara, you did such an amazing job! I have never made a Black Forest Cake either… it is a bit intimidating. But I love eating it! Thanks for the inspiration!

  2. says

    Gorgeous cake Tara and definitely man food. It’s one of my brother’s favorites and he would probably eat not a slice but a big wedge and then want to take home the rest.

  3. says

    Oh my goodness! This is over the top outrageously beautiful! I know the taste is equally divine! Thank you for this recipe Tara!
    Hugs,
    Roz

  4. says

    I never thought of BFC as “guy food” but it makes total sense… even if it didn’t I’m sure anyone would eat that stunning cake!

  5. says

    Tara, Stunning photo of an impeccable looking cake. Professional all the way. DOn’t tell anyone, but I have never had Black Forrest cake in my life. And I can tell iI have been missing out.

  6. says

    Ermagawd Tara, this cake is stunning! Absolutely gorgeous! It looks better than the black forest cake I buy at the bakery and I bet it tastes better too. I hope you and your hubs enjoyed every luscious, delicious bite!

  7. Michelle says

    This looks awesome! I must attempt to make it!! Was just wondering though, do you use a.p. flour or self rising?

  8. says

    Absolutely gorgeous cake! It says LOVE for sure! Wanted you to know we are featuring this lovely dish at our Weekend Potluck party. Thanks a million for sharing…please come back soon.

  9. says

    Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen Dreaming.com ! I hope to see you there! Pinned
    Dina@KitchenDreaming

  10. lyubov says

    Hi I would love to make this cake but I was wondering if Kirsch can be replaced with something similar but other then kirsch and If not where can I buy it? thank you :-)

  11. says

    This is pretty close to an authentic Black Forest Cake. The only thing that is missing is using dark cherries, either canned or frozen. Dark Cherry Pie Filling is hard to find, so you usually have to make your own. I won a first place trophy at a Culinary Salon, with a Black Forest Cake.

    Kudos to you for making a true genoise. When I was the Pastry Chef at our local Ramada Inn, my boss, the former baker, did not know what it was. I taught the baking classes for our local college, in the Culinary Arts Program, and she failed the first test I gave my class. One question was how to make a genoise.

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