Ciao Chow Linda

Black Forest Cake with Birchbark Decoration

Author: Ciao Chow Linda

Ingredients

• 2 cups sugar

• 1-3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa

• 1-1/2 teaspoons baking powder

• 1-1/2 teaspoons baking soda

• 1 teaspooon kosher salt

• 1/4 cup sour cream

• 2 eggs

• 1 cup whole milk

• 1/2 cup canola oil

• 2 teaspoons vanilla extract

• 3/4 cup hot brewed coffee

• FOR THE FILLING AND FROSTING:

• 2 1/2 cups whipping cream

• 1/2 cup powdered sugar

• a jar of sour cherries in liquid (drained), or amarena cherries in syrup (use as many as you like. I didn’t measure but I think I used about 1 cup total)

• 3/4 cup liqueur (Kirsch, or cherry marnier, or brandy)

• FOR THE BIRCH BARK DECORATION:

• 12 ounces white chocolate

• a couple of ounces of dark or milk chocolate

Instructions

1. Heat oven to 350°F. Grease and flour three 8-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Add eggs (one at a time), sour cream, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

4. Slowly drizzle in hot coffee, mixing until the batter is blended. Batter will be thin.

5. Pour batter into prepared pans.

6. Bake for 20 to 25 minutes or until a toothpick inserted in the center of cake comes out clean.

7. Cool completely before removing from pan and frosting.

8. FOR THE FILLING AND FROSTING:

9. Whip the cream with the confectioner’s sugar, adding a little at a time, until peaks form.

10. Be careful not to whip too much or you’ll end up with butter!

11. Take one layer of the cakes and sprinkle generously with the syrup.

12. Spread some of the whipped cream on top, and dot throughout with the cherries.

13. Repeat with the second layer.

14. Add the top layer and spread the remaining whipped cream on the top and sides.

15. FOR THE BIRCH BARK DECORATION:

16. Melt the dark chocolate, either at low heat in a double boiler or in the microwave.

17. Using a paint brush, brush marks on a long piece of parchment paper, using a measurement that’s slightly taller than the three cakes would be with the frosting, and a bit wider than the circumference of the cakes.

18. Let the dark chocolate cool, then melt the white chocolate, being careful not to overheat, or will “seize” on you. If this happens, try adding more white chocolate, off the heat, and stir vigorously.

19. Alternately, add a small amount of boiling water, one teaspoon at a time, stirring into the white chocolate.

20. Let the white chocolate cool, then spread over the dark chocolate.

21. This can be tricky because if you spread it while it’s still warm, it will melt the dark chocolate and you’ll lose the characteristic marks of the birch tree. But if you let it cool too much, it will harden and be difficult to spread.

22. Let the white chocolate cool completely (I put mine in the refrigerator), then cut large chunks of it, and press them against the sides of the cake.

23. If some of the pieces break off, just patch them by pressing into the sides of the cake.