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Haunted Black Forest Layer Cake

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Topped with chocolate ganache and studded with cherries, this Black Forest cake is irresistible to all creatures, vampire or otherwise.

  • Servings: 15
Bloody Black Currant Punch

Photography: Gentl and Hyers

Source: Martha Stewart Living, October 2005

Directions

  1. To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.

  2. Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

Reviews Add a comment

  • mochafixgold
    26 DEC, 2012
    The cake for this recipe came out horrible. It came out more like the texture of a brownie than a light cake. All the flavors of a black forest cake were there, just the texture of the cake ruined it. Don't waste your time or ingredients making the cake.
    Reply
  • mochafixgold
    26 DEC, 2012
    The cake for this recipe came out horrible. It came out more like the texture of a brownie than a light cake. All the flavors of a black forest cake were there, just the texture of the cake ruined it. Don't waste your time or ingredients making the cake.
    Reply