Thursday, March 3, 2011

Black Forest Cake - Project 52 Week 9

I made this Black Forest Cake for my daughter's second birthday. I got the idea/recipes from Whisk Kid.

The frosting, an Italian Merengue was delicious and easy to work with.

This is what the filling/insides of the cake looked like. I was about ready to dive into it right there.

I followed Pioneer Woman's recipe for making chocolate curls and they turned out great. I was able to slap them onto the side of the frosted cake with no problem.

Ingredients

·                                 3 cups packed brown sugar
·                                 1 cup butter or margarine, softened
·                                 4 eggs
·                                 2 teaspoons vanilla extract
·                                 2 2/3 cups all-purpose flour
·                                 3/4 cup baking cocoa
·                                 1 tablespoon baking soda
·                                 1/2 teaspoon salt
·                                 1 1/3 cups sour cream
·                                 1 1/3 cups boiling water
·      Directions
1In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

IItalian Meringue from Warren Brown
This recipe is doubled from the original (and I almost didn't have enough; if I were better at math, I would double and a half it).
1/2 c (126 ml) water
2 c (420 g) sugar
10 egg whites
1/2 c (106 g) sugar
3 c (474 g) butter, softened, cut into small pieces
2 tsp flavoring

Place the egg whites in the bowl of a standing mixer.

Heat the 2 c sugar and water on the stove to 245F stirring occasionally only after the sugar has been dissolved. When it is within the range of 230F to 235F, begin whipping the egg whites. When they get to soft peaks, begin adding the sugar and continue whipping to medium peaks, being careful not to overbeat. When the syrup is the correct temperature, slowly pour it into the eggs with the mixer on high. After fully incorporated, beat the frosting 7-10 minutes until the outside of the bowl is room temp (I usually go a little longer than this; often times the bowl is not room temp when I begin adding butter. If the mix seems too soupy, put it in the fridge for a few moments, and try briefly chilling some of the butter in the freezer before adding). Begin adding the butter, tablespoon by tablespoon, beating until fully incorporated. The frosting will deflate a little, but it's ok. Keep whipping until the frosting comes together (this may take a while, mine looked like soup until it finally came together. So just keep whipping). Add your flavoring and whip to combine.

Cherry Filling:
Okay, here I cheated and used store-bought cherry pie filling, and it was delicious!

Here's the link for Pioneer Woman's method for doing chocolate curls.

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