Treats at the Titty Table: Black Forest Cake

This week’s treat was made in honor of our absolute favorite cocktail bar, Melrose Umbrella Company. Humor me while I gush a bit! This place is special. It’s everything you could ever want in your neighborhood bar. Warm & cozy ambiance, friendly/talented/ridiculously good-looking staff, perfectly crafted cocktails that put any other drink you have elsewhere to shame, and it’s a five-minute walk from our studio. It’s where we bring our current or potential clients, where we celebrate finishing a project, or wind down after a hectic day. If we try to go somewhere else, I usually end up grumpy & have this song stuck in my head.

The first time I came here, my drink was garnished with these dark, sweet, syrupy cherries. OHMYGOD, it was sooo good! I kinda freaked out and made a scene. The second (and third) time I went, the lovely bartenders remembered & presented me with my own tiny bowl of them upon arrival. SWOON! So this is my version of a Black Forest cake, filled with those special cherries.

Black Forest Cake_3

Cherry Mascarpone Filling

*This made enough for a three-layer cake. Feel free to cut in half for a two-layer cake.

8 ounces mascarpone cheese
1 cup heavy whipping cream
3 tbsp granulated sugar
1 tsp vanilla bean paste (or extract)
1 jar Luxardo cherries, juices drained & reserved, cherries rough chopped

In a mixing bowl, add cheese, cream, sugar, & vanilla. Whisk on low speed for about a minute, then on medium-high until soft peaks form. Using a rubber spatula, gently fold in cherries, & three tbsp of cherry juice, set aside.

Kirsch Simple Syrup

1/4 cup granulated sugar
1/4 cup water
1/4 cup Kirsch

In a small microwave safe bowl, heat the sugar & water until sugar is dissolved. Stir in Kirsch & set aside.

Mascarpone Topping

8 oz mascarpone cheese
1 cup heavy whipping cream
3 tbsp sugar
1 tsp vanilla
2 tbsp Kirsch

Combine all ingredients in a mixing bowl & whisk on medium high speed until soft peaks form.

Black Forest Cake_2

Chocolate Cake

*this makes two layers. Feel free to double it for a larger cake!

1 2/3 cups all purpose flour
1/2 cup cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup half & half
1 tbsp white vinegar
1/2 cup vegetable oil
1 tbsp vanilla extract
2 tbsp water

Preheat oven to 350 degrees. Grease two round 8 inch cake pans & line the bottoms with parchment.

In a small bowl, whisk the wet ingredients. In a large mixing bowl, sift the dry ingredients together, add the wet ingredients & mix until combined. Divide evenly between the two pans & bake for 20–25 minutes, rotating the pans halfway through. The edges should start to pull away from the sides of the pan & a toothpick comes out clean. Cool in pan for about 30 minutes, then carefully transfer to a wire rack. Using a toothpick, gently poke some holes in the cake, then brush liberally with the simple syrup. Layer with Cherry Mascarpone filling, then finish with the Mascarpone Topping. Garnish with chocolate shavings.

 

All photos Christy Kelley.

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