https://www.cutoutandkeep.net/projects/misty-mountains-cake • Posted by Priyanka S.
Black Forest Cake takes a new face. Dark chocolate, soft sponge, melt in your mouth when combined with soft whipped cream.
Black Forest Cake takes a new face. Dark chocolate, soft sponge, melt in your mouth when combined with soft whipped cream.
Preheat oven to 350 Degree F (170 degree C) and grease 3 nine inch pans, and line it with parchment paper.
In a large bowl, whisk the flour, baking powder, baking soda and salt. In another bowl, mix boiling water with cocoa powder until smooth.
On a medium speed, beat butter and sugar together until light and fluffy. To the mixture add eggs, one by one. Beat in buttermilk and vanilla extract.
Turn to low speed and add in 1/3 of flour mixture, followed by 1/2 of chocolate mixture. Repeat with the remaining mixture until just incorporated.
Divide the batter (about 1.5 cup) and pour into the prepared pans, smoothing the surface. Bake for about 13 to 15 minutes or until toothpick comes out clean.
Place the cakes on the wire rack to cool. Let them cool completely before frosting.
For the frosting: Beat whipping cream in a large bowl on medium speed until light and fluffy and just double in volume.
De-seed and roughly chop cherries. Mix half a cup of cherry syrup with two tsp of rum ( if using).
For assembling: Place one cake layer on the serving plate and soak it with Cherry syrup following with chopped cherries.
Spread about 1/2 a cup of frosting on the layer. Repeat this process with the second layer too. Smear the rest of the frosting on the sides of the cake.
On top throw spoonful of frosting while pulling up the ends to form peaks from the whipped cream.
Cover the cake with chocolate shavings and cherries (if you like). Sprinkle Cocoa powder onto the grooves to give a sense of depth to the whipped peaks.
Cover and refrigerate the cake. Leave out in room temperature for a while before serving.