Despite its German roots, Black Forest cake is one of the most popular cakes in India. I grew up with it, despite not having much affinity for pairing cherries and chocolate. But when my fiance and I recently traveled to India on his first trip there, I was excited for him to try it. It’s available at nearly every bakery in India, and we tried it in many different cities during our travels. Of course, he loved it.
In a traditional Black Forest cake, several super soft, spongy chocolate layers sandwich whipped cream and chopped cherries, and it’s always coated in chocolate shavings. I wanted to make my own variation, and since I was running out of time for a dinner party, I quickly assembled these cakes in cups, trifle-style. These are simple, but the combination is divine if you like fruit and chocolate combos. I had several friends go for seconds, which every home cook knows is the best compliment. Enjoy and happy baking!
Black Forest Trifle Adapted from a recipe on Novice Housewife 10 to 12 servings
4 oz. bittersweet chocolate, chopped
2 large eggs
1 to 1¼ cup granulated sugar, divided
¾ cup cake flour, sifted
3 cups heavy cream
1½ cups powdered sugar
3 cups fresh dark cherries, pitted
¼ cup Kirsch, brandy or rum
Shaved chocolate or chocolate sprinkles, to garnish
• Preheat the oven to 350 degrees. Grease a 9-inch pie or cake pan.
• In a saucepan over low heat, melt the chocolate with ½ cup water, stirring with a rubber spatula until it achieves a pudding-like consistency, about 5 minutes. Set aside and let cool completely.
• In the bowl of a stand mixer, beat the eggs and ½ cup granulated sugar on high until light and fluffy, about 5 minutes. Gently fold in the cake flour, and then fold in the chocolate mixture until there are no streaks.
• Pour the batter into the prepared pan and bake 30 to 35 minutes, until a toothpick inserted into the center comes out mostly clean. (Avoid opening the oven door too often during backing, as the cake can sink). Loosen and invert the cake onto a rack and let cool completely.
• Meanwhile, in the bowl of a stand mixer, beat the cream and powdered sugar on high until stiff peaks form, about 5 minutes.
• In a saucepan over medium heat, stir together the cherries, ½ cup granulated sugar and ¼ cup water together and let simmer about 5 minutes, until the cherries are soft and the sugar dissolved. Remove from heat and stir in the Kirsch, brandy or rum. Add more sugar or alcohol to taste. Let cool completely.
• To assemble: Cut the cake into small, bite-sized pieces. Place a few pieces of cake into the bottom of a clear glass or mason jars. Spoon some cherry compote on top, letting the juices soak into the cake. Add a layer of whipped cream, then repeat the layers, finishing with chocolate sprinkles or shaved chocolate.
This article appears in June 2014.
