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Black Forest Cake Stacks

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Fluffy whipped cream filling and sweet fresh cherries sandwiched between tender chocolate cake and dark chocolate ganache in these Black Forest Cake Stacks make for a stunning dessert.

The Black Forest Cake Stacks are assembled as individual servings and while they certainly require less decorating than a traditional Black Forest Cake, if you’d like a simplified but equally striking dessert; you could turn this  recipe into Black Forest Cake Trifle. Just cut the cake, spread with ganache, into 1″ cubes and layer them with the cherries and filling in a trifle bowl or other clear glass container.

cake

Photograph by Stephanie Hornby

Cake

Filling

Ganache

 

  • 2 cups pitted and halved fresh cherries

 

For the Cake:

  1. Preheat oven to 350°F and prepare a 10×15” jelly roll pan with a sheet of parchment paper covering the bottom and sides of the pan.
  2. Crack the eggs into the bowl of a stand mixer fitted the whip attachment. Whip on high for 2-3 minutes until pale yellow and frothy.
  3. Add melted butter, melted chocolate, amaretto and/or vanilla, and milk to a small bowl and whisk to combine.
  4. Pour liquid ingredients into the bowl of the stand mixer with the eggs; also add the flour, cocoa powder, and baking soda.
  5. Whip on medium speed for 20-30 seconds or until relatively smooth (turning the mixer off and using a rubber spatula to scrap down the sides as necessary).
  6. Pour the cake batter into the prepared pan and bake in the preheated oven for 14-16 minutes or until the cake springs back when you press on it lightly with your finger. (prepare filling and ganache while the cake bakes and cools)
  7. Move the cake to a cooling rack for 5 minutes, then lift the cake out of the pan – by the parchment paper – and set on the cooling rack until fully cool.

For the Filling:

  1. Add the cream cheese and powdered sugar to a stand mixer fitted with the whip attachment, whip on medium speed for 1 minute or until smooth.
  2. With the mixer on, slowly pour in the cream and amaretto and/or vanilla extract, then turn the speed to high and whip for 1-2 minutes or until the filling reaches soft peaks.
  3. Store the filling in the fridge until assembly.

For the Ganache:

  1. To a small saucepan over medium heat add the cream and heat until you start to see small bubbles along the edges of the saucepan (don’t boil).
  2. Remove the cream from heat and stir in the amaretto and/or vanilla.
  3. Add the chocolate and let sit for 1 minute, then stir until chocolate is melted.
  4. Store the ganache in the fridge for at least 30 minutes prior to assembly to allow it to firm up to a spreadable consistency.

For Assembly:

  1. Flip the cake onto a large cutting board and carefully peel off the parchment paper.
  2. Spread the ganache evenly over the cake.
  3. Cut the cake in thirds lengthwise and in quarters widthwise, giving you 12 evenly sized rectangles.
  4. Place 1 rectangle of cake (ganache side facing up) each on 6 dessert plates.
  5. Cover each slice generously with cherries.
  6. Cover cherries with a dollop of filling.
  7. Add 1 rectangle of cake (ganache side facing up) on top of the filling.
  8. Garnish with additional cherries and filling, if desired.
  9. Serve immediately.
  10. Refrigerate any leftovers.
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One Response to Black Forest Cake Stacks

Alice Thompson
July 21, 2015

Beautifully mouth watering!

 

Fluffy whipped cream filling and sweet fresh cherries sandwiched between tender chocolate cake and dark chocolate ganache in these Black Forest Cake Stacks make for a stunning dessert.

The Black Forest Cake Stacks are assembled as individual servings and while they certainly require less decorating than a traditional Black Forest Cake, if you’d like a simplified but equally striking dessert; you could turn this  recipe into Black Forest Cake Trifle. Just cut the cake, spread with ganache, into 1″ cubes and layer them with the cherries and filling in a trifle bowl or other clear glass container.

cake

Photograph by Stephanie Hornby

Cake

Filling

Ganache

 

  • 2 cups pitted and halved fresh cherries

 

For the Cake:

  1. Preheat oven to 350°F and prepare a 10×15” jelly roll pan with a sheet of parchment paper covering the bottom and sides of the pan.
  2. Crack the eggs into the bowl of a stand mixer fitted the whip attachment. Whip on high for 2-3 minutes until pale yellow and frothy.
  3. Add melted butter, melted chocolate, amaretto and/or vanilla, and milk to a small bowl and whisk to combine.
  4. Pour liquid ingredients into the bowl of the stand mixer with the eggs; also add the flour, cocoa powder, and baking soda.
  5. Whip on medium speed for 20-30 seconds or until relatively smooth (turning the mixer off and using a rubber spatula to scrap down the sides as necessary).
  6. Pour the cake batter into the prepared pan and bake in the preheated oven for 14-16 minutes or until the cake springs back when you press on it lightly with your finger. (prepare filling and ganache while the cake bakes and cools)
  7. Move the cake to a cooling rack for 5 minutes, then lift the cake out of the pan – by the parchment paper – and set on the cooling rack until fully cool.

For the Filling:

  1. Add the cream cheese and powdered sugar to a stand mixer fitted with the whip attachment, whip on medium speed for 1 minute or until smooth.
  2. With the mixer on, slowly pour in the cream and amaretto and/or vanilla extract, then turn the speed to high and whip for 1-2 minutes or until the filling reaches soft peaks.
  3. Store the filling in the fridge until assembly.

For the Ganache:

  1. To a small saucepan over medium heat add the cream and heat until you start to see small bubbles along the edges of the saucepan (don’t boil).
  2. Remove the cream from heat and stir in the amaretto and/or vanilla.
  3. Add the chocolate and let sit for 1 minute, then stir until chocolate is melted.
  4. Store the ganache in the fridge for at least 30 minutes prior to assembly to allow it to firm up to a spreadable consistency.

For Assembly:

  1. Flip the cake onto a large cutting board and carefully peel off the parchment paper.
  2. Spread the ganache evenly over the cake.
  3. Cut the cake in thirds lengthwise and in quarters widthwise, giving you 12 evenly sized rectangles.
  4. Place 1 rectangle of cake (ganache side facing up) each on 6 dessert plates.
  5. Cover each slice generously with cherries.
  6. Cover cherries with a dollop of filling.
  7. Add 1 rectangle of cake (ganache side facing up) on top of the filling.
  8. Garnish with additional cherries and filling, if desired.
  9. Serve immediately.
  10. Refrigerate any leftovers.
More by r