![]() Also be sure to smooth the batter out with a spatula. Usually when I eyeball the amount I'm right on target, but being off by a couple ounces can make an uneven result. To ensure the cake layers are even, I weigh the pan with batter. If fresh cherries are not in season, used drained, canned cherries (not cherry pie filling!). If you have trouble finding cherry juice, substitute apple juice, or if the cake is served to adults, use Kirsch for a really powerful cake. ![]() Melt quickly and smoothly and have a nicer look when they cool than chocolate chips or even baking chocolate. If you have not used melting wafers before, I recommend you try them. We like dark chocolate, so I used Ghiradelli's dark chocolate melting wafers and was pleased with the results. You may decide to make two layers, as I did rather than three. If you do not want to tackle the authentic cake, use a Duncan Hines dark chocolate cake mix instead. The cake is very delicate and difficult to remove from pan and move from cooling rack to plate. I also substituted butter cream filling and frosting for the more traditional butter cream filling and whipped cream frosting because a whipped cream frosting will deflate after a short period of time, and I wanted the cake to last longer. This almost-authentic German recipe substitutes cherry juice for alcoholic kirsch since I'm baking it for children. Remove the cake from the refrigerator and cover sides and then top with frosting.Īrrange chocolate-covered cherries on top and around bottom of cake. Remove the frosting from the refrigerator and let it come to room temperature, mixing to soften. Set the chocolate-covered cherries on a piece of wax paper to harden. Holding a cherry by the stem, swish it through the chocolate to cover, and as much as possible fill the hole left by pitting. (This is very fast if you use the melting wafers.) Bring the water to a simmer, stir the chocolate until it is smooth. Nest a smaller saucepan in a larger pan, putting water in the lower pan. The next day, make the chocolate covered cherries for decoration. Seal remaining frosting well and put it in the refrigerator as well. Put cake in refrigerator overnight so the cherry juice will penetrate the cake layers. ) If using 3-layer cake, put 2nd layer on top and do the same. (Optional) Add a layer of pitted, halved cherries on top of the frosting, and top that with more frosting. ![]() Put one layer of cake on cake plate and spread frosting on that layer-spread evenly. Set asideīeat butter and vegetable shortening with electric mixer untili fluffy-2 minutes.Īdd vanilla extract and cherry puree, beat with electric mixer.Īdd powdered sugar 1-2 cups at a time until frosting is the consistency you want. Puree enough cherries to make about 1/2 cup puree, using blender, food processor or stick blender. While Cake is baking, chop 1/2 cup cherries and set aside. Drizzle about 1/4 cup cherry juice over each cake. When cool, remove from pan and prick all over with toothpick. In large bowl, cream shortening and sugar.Īdd dry ingredients alternately with the buttermilk and mix until no dry spots appear, but do not over beat.īake 20 minutes, or until toothpick comes out clean. In medium bowl, whisk together flour, cocoa,baking soda and salt. Line bottom of three 9-inch cake pans with parchment paper.
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