I used half natural cocoa, and half Double Dutch Dark cocoa. Not riding the sourdough train? No problem use any other dark chocolate cake recipe you like, provided the layers are sturdy. Cool the cake layers completely before removing them from the pans. I am crazy about the deep, dark color and chocolate flavor! Also, I baked it in two buttered and cocoa-dusted 9-inch layer pans rather than the 9 x 13 that was suggested, and the cake was done in 30 minutes. I followed the instructions with one ingredient adjustment I replaced half of the natural cocoa with KA’s Double Dark Dutch Cocoa. real vanilla extract Ganache ToppingĨ bourbon cherries or morello cherries, with stems (for decorating cake top)īake the cake as instructed on King Arthur website. □ġ recipe Sourdough Chocolate Cake | King Arthur Baking, baked in 9-inch layer pans* (see instruction notes) Bourbon Cherries and Syrupġ tsp. So, is it authentic Black Forest Cake? No, but “Sourdough Dark Chocolate Cake with Bourbon-Soaked Cherry and Mascarpone Filling with Ganache Topping” is a mouthful. My layers were a little uneven, but the flavors were phenomenal. I was going to save this until the week of Valentine’s Day, but my husband heard on his favorite sports talk show this morning that today is National Chocolate Cake Day, so, heck yeah! We might as well get a jump start on swooning over it. The cake is not difficult to make, but it is fussy enough that it deserves a special occasion. And kirsch liqueur (or any cherry liqueur, for that matter) is nowhere to be found in our liquor stores, so I reached straight for what’s plentiful at our house-bourbon, and that was a very good call. The cake itself is not super sweet, so the cherries had to be. My whipped cream filling is enhanced with mascarpone, making it more substantial to support the sturdy cake. Cake baking is not in my wheelhouse, so I went for a recipe that I knew I could count on-a sourdough chocolate cake from King Arthur Baking that has served me well before-and I adjusted the fillings to match it. My version of this cake is a departure in almost every category, save for the chocolate and cherry flavors. But when is the last time you remember me sticking to tradition? Any purist would quickly point out that a true, German Schwarzwälder Kirschtorte would be more of a spongy chocolate cake, soaked with kirsch (a clear cherry liqueur) and decorated with whipped cream, sour cherries and shavings of chocolate. Before we get into it, I’d like to issue my own disclaimer about the inauthenticity of this recipe as a “Black Forest” cake.
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