a ptissier s black forest cake
pre heat oven to 350 degrees , and make sure your fridge can house the cake periodically through out the prep
a day ahead: begin with the cherry filling , it will take overnight to do it properly
combine the can of drained cherries with 1 / 2 cu port wine , 1 tbls kirsch and 3-4 drops of almond extract in a sealed container and chill overnight
drain before using
the cake will be chilled periodically in between steps
if this is not done , your cake will fall apart
this cake needs to be assembled on a heavy- duty cake stand if it is to stay at home
if it is to be transported , use a cake carrier and drive carefully , then chill promptly to prevent it from "melting"
for the cake: you will need 9 x 1 1 / 2 in round cake pans , greased , lightly floured with either flour or cocoa powder
i line the bottom with parchment paper to aid in removal and to prevent sticking
wire racks will help when it is time to cool them
in the bowl of an electric mixer , with the whisk attachment , beat 2 egg whites until soft peaks form
gradually add 1 / 2 cu sugar and beat until stiff peaks form
set aside in bowl
the cake: sift together 1 3 / 4 cu cake flour , 1 cu sugar , 3 / 4 tsp baking soda , and 1 tsp kosher salt into the mixing bowl
add 1 / 3 cu salad oil and 1 / 2 cu milk and beat on med speed with paddle attachment , scraping bowl often
add 1 / 2 cu milk , 2 egg yolks , and 2 oz of unsweetened baking chocolate that has been melted in a double boiler and cooled
beat 1 minute longer , scraping bowl frequently
gently fold in the egg white mixture by hand with a spatula
pour into the prepared pans and bake about 30-35 minutes
cool in pan 10 minutes
remove from pans and cool thoroughly on wire racks
when cooled , split the 2 layers , resulting in 4 total
dental floss is a great way to do this , slowly "saw" from back to front
set aside
chocolate mousse: combine 3 oz of semisweet baking chocolate and 3 tbls kirsch in a double boiler: stir over hot , but not boiling water until chocolate melts and mixture is smooth
let cool slightly , then slowly stir into 1 well beaten egg
whip 1 cu whipping cream and 2 tbsl sugar
fold into chocolate and chill atleast 2 hours
butter frosting: an the bowl of an electric mixer , cream together the 6 tbls butter , and half the confectioner's sugar
add 2 tbls half and half and 1 1 / 2 tsp vanilla extract
gradually add in the remaining sugar
once incorporated , add enough half and half to make it spreading consistency
chill 30 min or so
assembly should be done in stages to allow cake to set up and not fall !
to assemble: spread 1 / 2 cu butter frosting on the cut side of a cake layer
with the remaining butter frosting , make a ridge 1 / 2 an inch wide and 3 / 4 of an in tall around the outside edge
make a second ridge 2 in from the outside edge
think target , or bull's eye
chill 30 minutes
fill spaces with drained cherry filling
top with 2nd layer
spread this layer with the mousse
chill 30 minutes
while this is chilling , whip 2 cu whipping cream and 2 tbls sugar and 1 tsp vanilla extract
top mousse layer with 3rd cake layer
use 1 1 / 2 cu whipped cream to cover this 3rd layer
chill 30 minutes
top with the final 4th layer , and use remaining whipped cream to cover sides and top of cake
sift cocoa powder over top , and garnish with chocolate curls or shavings , dollops of whipped cream and maraschino cherries
chill 2 hours