Saturday, April 21, 2012

Black Forest Cake, part III (Assembly)

Lastly, the most important step.  How do you put it all together?  Well, in many small steps, of course!

For starters, whip up the chocolate mousse, and wait out the hour while it cools in the fridge.

Then, level the cake layers. Slice each cake layer in half horizontally; place on waxed paper.
Brush each cut side with 2 tbsp of the cherry syrup; let stand for 5 minutes.  While you're waiting out the 5 minutes, whip up the whipped cream frosting.
Place 1 cake layer on cake plate.
Spread with 1 cup of the mousse.
Arrange 3/4 cup of the drained cherries over top.
Repeat for second and third layers; top with remaining layer.  Spread reserved whipped cream over top and side.
I piped some design on too, for a more finished look.
I also added about 2 oz of finely chopped semisweet chocolate to the top for decoration, since I didn't do the chocolate curls called for in the original recipe. (If I'd dreamed it up before I piped on the borders, it probably would've turned out better, but hey, inspiration hits when it hits!)
Decorate with remaining cherries. (I used maraschino cherries here because they're brighter and give a more decorative finish.) 


Source: Canadian Living, online.

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