I used a vegetable peeler on a block of chocolate to create the chocolate shavings on top, and then used a 1M tip to pipe rosettes out of the whipped cream on top. I also popped the chocolate shards back in the fridge/freezer here and there to cool them off - it was a hot day too, so that didn’t help my plight.Īt one point I actually had the cake and bark in the fridge and was placing the shards on the cake with the fridge door open (lol). I recommend using food safe latex gloves so that you’re not touching the chocolate directly. You will have to work quickly with this chocolate bark - since the chocolate isn’t tempered, it will melt on contact. I actually thought my pieces were too big/thick and was thisclose to re-melting it and trying it again, but after I placed them on the cake they looked perfect. I actually didn’t think it would work out, to be honest, since it was my first time trying it and all, but it worked great! The only difference is that I popped mine into the freezer for 20mins instead of the fridge for 30mins because I’m mega impatient.
#Gourmet black forest cupcakes how to#
She has a video tutorial to show you how to make it, and I basically followed her steps: melt chocolate, spread on parchment, chill, unroll. I first saw this on my friend Janette’s Irish Chocolate Cake. The chocolate bark on the side of the cake is much easier to make than it looks. You can leave this out if you’d like to keep it kid-friendly or use a non-alcoholic cherry syrup. In order to keep it traditional, I also made a cherry syrup (using kirsch – cherry liqueur) to brush onto the cake layers. So, super easy chocolate cake, a simple whipped cream for frosting, and fresh cherries. The trickiest part of this cake is making sure you don’t have any lingering cherry pits in your cherries, which totally happened due to a less-than-stellar cherry pitter that broke after about 10 cherries. It looks fancier than it is, and the chocolate bark was actually dead easy to make.
I promise you, this is one of the easiest cakes you will make. So, I set off to re-create the decades-old Black Forest Cake my way. They are one of my favourite summer seasonal fruits. I have caved and used them as a garnish because I will admit, they look pretty and just go with certain desserts, but they get plucked right off before eating the cake. I’ve talked about my disdain for maraschino cherries before, and that feeling still holds true to this day. Now that I think about it, it’s probably been a good 20-25 years since I’ve had that cake. Why on earth would you ruin a perfectly delicious cake with those sickly sweet, sticky, artificial tasting cherries? Whyyyyy? Needless to say, I ate around them, but they totally tainted the cake and frosting. You know, the grocery store kind with the nuclear red maraschino cherries? My mom loooooved that cake and always got it for her birthday, and often at other times throughout the year as well.
To make the rum cherries combine cherries, white sugar and vanilla bean paste in a small bowl, stir to combine and set aside to let marinate.
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