New Years Eve day is my Dad’s birthday. After a Christmas full of huge meals made by my parents (you can see one of my dad’s recipe posts HERE), Chris and I thought we’d make something or order something for them for the celebration (we ended up doing both). I made a HUGE black forest cake, using Momofuku Milk Bar’s Chocolate Cake recipe and filling it with the traditional black forest cake stuff. We ordered a ton of food from Duckworth’s Fish and Chips (our family’s favorite fish’n chip spot) for a late lunch feast and spent an afternoon sipping my mom’s home made baileys, opening birthday presents and of course pigging out.
This is a big recipe. It isn’t difficult but, there are lots of ingredients. I made the fudge sauce the night before (I doubled the recipe of sauce so I could pour a ton on the top of the cake). I woke up early the morning of and baked the cakes and prepared the filling and then assembled it all at my parents house. I would suggest doing the assembly right before serving. I did mine a few hours earlier…It sorta slide and flopped over, creating an ugly (and yummy) mess by the time we served it. The whip cream can’t hold up this dense (almost brownie like) cake.
- 1 1/3 cups cocoa powder
- 4 ounces bittersweet chocolate (70% to 72% cacao), chopped
- Pinch of coarse kosher salt
- 1/2 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/4 cup sugar
- Nonstick vegetable oil spray
- 2 ounces bittersweet chocolate (70% to 72% cacao), chopped
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 3 tablespoons light corn syrup
- 3 large eggs
- 3/4 cup buttermilk
- 1/3 cup grape seed oil
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 3 tablespoons hot chocolate mix
- 1 cup whole milk
- Whip cream (whipped)
- Cherry pie filling (slightly mashed or blended)
Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
Preheat oven to 350°F. Coat 2 9-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add 3tbs of fudge sauce (save the rest to cover top of finished cake). Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
Mix cake wash and use a pastry brush to soak tops of each layer of cake before topping with filling for layers
Layer cake with LOTS of whipped cream then cherry sauce. To top cake pour on the rest of fudge mixture and a pile of fresh organic cherries! Serve immediately! (or wrap cake in plastic wrap until ready to layer and serve)