Black Forest Cupcakes

The centenary cake I was talking about a few days ago has produced an immense amount of baking literature around it. Together with the original recipe, I tried a BBC twist in the form of cupcakes. Tbh, I saved a little drizzle of the cherry kirsch sauce just for it, because this recipe was calling out loud: try me!!!

Black Forest Cupcakes

Black Forest Cupcakes

  • 125 g softened butter

  • 175 g caster sugar

  • 2 eggs

  • 200 g self-raising flour

  • 2 tbsp cocoa powder

  • 125 ml milk

  • 100 g 70 % dark chocolate

Preheat the oven to 150 °C fan and line a 12-hole cupcake tray with paper cases. Beat butter and sugar together until light and fluffy. Add one egg at a time, beating, and then sift in the flour and cocoa powder and mix until well combined. Finally fold in the milk and melted chocolate. Spoon  the mixture into the cupcake cases and bake for 18-20 minutes.

Whilst still hot, pierce the cakes with a skewer and carefully pour about a teaspoon of kirsch liquor over each one. When completely cold, pipe cream onto the cakes, top with a glacé cherry, drizzle with the thickened kirsch and sprinkle some chocolate.

Black Forest Cupcakes

Black Forest Cupcakes

  Black Forest Cupcakes
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Black Forest Cupcake
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Schwarzwälder Kirschtorte Centenary!

The Black Forest Cake is 100 years old today. Viel Glück zum Geburtstag!

It seems that it was baker Josef Keller who first decided to mix cherries, kirsch and cream in a cake and, although he was born near the Black Forest in Germany, he first served it in the Café near Bonn where he worked at the time.

I couldn’t think of a better way of celebrating the day than with an attempt to reproduce the recipe at home.

Schwarzwälder Kirschtorte

Schwarzwälder Kirschtorte

This recipe comes from Chefkoch.de, so it’s the proper German version!

For the cake

  • 5 eggs
  • 175 g sugar
  • 10 g of vanilla sugar (I used a teaspoon of vanilla extract instead…)
  • 125 g flour
  • 2 tsp baking powder
  • 50 g cornflour
  • 15 g cocoa powder

Line the bottom of a 23 cm round tin (don´t grease the edges or it won´t rise!) and preheat the oven at 160 °C fan. Whisk egg whites, together with two tablespoons of the sugar, until stiff. Beat the egg yolks with the rest of the sugar and vanilla. Fold the egg yolks into the egg whites. Mix the flour, cocoa powder, baking powder and cornflour, sift and fold into the egg mixture.

Spoon into the tin and bake 25 to 30 minutes.

For the cherry filling

  • 350 g cherries in kirsch
  • 250 ml of the kirsch cherries juice
  • 30 g cornflour
  • 25 g sugar
  • 3 tbsp kirsch liquor

Drain the cherries. Mix the cornflour and sugar and add 4 tbsp of the drained kirsch juice to make a paste. Bring the rest of the kirsch cherry juice to boil, remove from the heat and slowly add the cornflour-sugar paste. Mix with a spoon until the paste starts to thicken, bring back to the heat, add the drained cherries and continue to mix with the spoon until properly thickened. Add a little bit of extra kirsch liquor now if you want it more intense. Remove from the heat and let cool down.

Kirsch Cherries

For the cream filling

  • 800 g double cream
  • 40 g sugar
  • 10 g vanilla sugar (or a bit of vanilla extract…)

Mix all ingredients and whip the cream.

I was researching online which is the best method to get really stiff whipped cream, and apparently using a hand-held blender seems to be the answer… So that’s what I did, no gelatine or oder additives.

For decoration

  • Chocolate shavings
  • Glacé Cherries (I wanted to save every single one of the kirsch cherries for the filling…)
  • (Plus some of the cream above mentioned)

Once cold, cut the cake in 3 tiers and sprinkle some kirsch liquor over them. Add the cherry filling over the first tier, and then whipped cream. Place the second tier, spread more cream on top (no cherry this time, this cake is a cream-lover paradise!) and finish with the third tier. Cover the cake in cream and decorate with chocolate sprinkles and cherries.

Schwarzwälder Kirschtorte

P1110077Schwarzwälder Kirschtorte

P1110097

Guten Appetit!