Saturday, April 21, 2012

Black Forest Cake, part II (Fillings & Frosting)

The cake was finished on time, and it's beautiful!  I was so excited!  I was able to get everything done in the morning, so I could lay back and relax until party time knowing the cake was ready to be shared.  Having the work done in advance means the world -- it saves my mind going to all the worst-case scenarios, like 'what if the cream has spoiled?' or 'what if the power goes out and the cake doesn't bake properly'.  I hate to disappoint!  I could hardly wait to post it and show you how well it turned out!

Chocolate Mousse (filling)
Makes: about 3 cups

2 cups whipping cream
2 Tbsp cherry brandy
6 oz semisweet chocolate, chopped

In saucepan, bring cream and brandy just to boil; pour over chocolate in large bowl, whisking until smooth.
 Refrigerate until chilled, about 1 hour. Beat until soft peaks form. Cover and set aside.

Cherry Syrup
Makes: about 1/2 cup

1 (28 oz / 796 mL) jar red sour cherries
1/3 cup white sugar
1 Tbsp cherry brandy 

In sieve over bowl, drain cherries, pressing lightly; reserve 1/3 cup (75 mL) of the juice. In small saucepan, bring 1/3 cup (75 mL) of the sugar and reserved juice to boil; boil until reduced to 1/2 cup (125 mL), about 5 minutes. Let cool; stir in brandy.
Whipped Cream Frosting
Makes: 3-4 cups, approximately

2 1/2 cups whipping cream
1 tsp pure vanilla extract
1/3 cup white sugar

In large bowl, whip cream with remaining sugar and vanilla until soft peaks form. Cover and set aside.

Source: Canadian Living, online.

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