I’m glad you’ve stopped in to learn how to make my Fudgy Black Forest Cake. If you’d like, you can go straight to the recipe.
The Beloved and I were in Saxapahaw a couple of weekends ago, and we stopped by the new-ish Haw River Farmhouse Ales to have a flight. They’re putting out some really tasty and interesting beer there. One, their Javacherry stout, is a sweet stout that combines cherry and coffee with stout, a fantastic, creamy dessert beer. As much as I wanted to grab some to go, t was impossible. They don’t do growlers of the stuff and it’s not in bottles. But I really wanted to create a spin on a Traditional Black Forest Cake using that beer. Then I realized that is sort of shooting myself in the foot since nobody else would be able to get the beer to make their own cake, so rather than baking with the beer, I took inspiration from the cherry and coffee flavors in the beer to come up with what I’m calling a Fudgy Black Forest Cake. It’s regular Black Forest Cake’s sexy city cousin!
[bctt tweet=”It’s regular Black Forest Cake’s sexy city cousin!”]
Most folks have access to a Mediterranean grocery store, and that’s where you can find sour cherry syrup. Grab a bottle of that and a can or jar of sour cherries, pick up some instant coffee or espresso powder, and you’ll be ready to go. And if you can’t find sour cherry syrup or sour cherries, you can always order them.
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Fudgy Black Forest Cake
Traditional Black Forest Cake is based on a spongecake-type recipe that is light and fairly dry when baked, the better to soak up all the syrup. The cherries take a nice long soak in kirsch, and that alcohol is then poured over the cake layers. For my version, I wanted a really fudgy cake, so I used my chocolate stout cake as the base recipe and then switched it up to incorporate the sour cherry juice rather than stout. Both the filling and frosting are simply cream whipped with coffee extract, some of the sour cherry juice, and a small pinch of salt. About half of the sour cherries get piled on top of the filling, and the rest I arranged on top of the cake. I did nothing to the cherries except drain and dry them off a bit. They have a lovely flavor and worked perfectly with the cream and the chocolate cake. Et voila: fudgy black forest cake!
Let’s get right to it, because if you’re a chocolate cherry fan, you are going to love this cake.