Tampa Cake Girl - Boozy Birthday Black Forest Cake
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Boozy Birthday Black Forest Cake - Recipe #102
Boozy Birthday Black Forest Cake
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WordPress: https://tampacakegirl.wordpress.com/2014/12/12/boozy-birthday-black-forest-cake/
Dec 12, 2014      Comments:  9      Replies:  9     
Chocolate Cake
1 3/4 cups flour
2 cups sugar
3/4 cups premium unsweetened baking cocoa, such as Ghiradeli’s (do not use Hershey’s or Nestles)
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
2 eggs
1 stick of unsalted butter, melted
1 cup buttermilk, please use real buttermilk
2 1/2 teaspoons pure vanilla extract
8 ounces of very hot coffee
Hard to believe that one year ago today, I published my first post on my blog. One year! Where did the time go? It has been a very fun year, making great recipes, but more importantly, great friends. You make my job fun! Before I start with my recipe, there is one special person I need to acknowledge, Amy Mustachio, from Crumbs In My Mustachio. Amy asked me to join a group of bloggers that were doing a cake series. I was very flattered and thrilled. When that cake was published, I officially became a food blogger. Amy, you have been a great friend and I can’t thank you enough for all of the help and support you have given me. My baking sister in spirit all of the way. XOXO. It’s been a fun adventure. To honor my German Heritage, I made a delicious Black Forest Cake, a little booze to celebrate . . However, this could be made very easily and still taste Yummy if you prefer not to add the alcohol.
Preheat oven to 350. Spray pans with Bakers Joy. Line bottom of 8″ cake pans with parchment paper. Spray bakers Joy on top of parchment paper.
In a mixing bowl, blend all of the dry ingredients together with wire whisk attachment. In a separate bowl, combine eggs, buttermilk and melted butter. Add the wet ingredients to the dry. Mix well. Add the hot coffee. Blend and add vanilla. Divide batter equally between your 2 pans. Bake for 30 – 35 minutes. Cool on cooling rack completely before removing from pans. Cool completely before filling and frosting.
Boozy Cherry Filling
1 12 ounce bag of cherries
1/4 cup water
1/4 – 1/2 cup of sugar
1 Tablespoon of cornstarch
1 shot of cherry brandy, I used Kirschwasser
Place cherries in a pan, with water and sugar. Bring to a boil and reduce down. Check for cherry pits, I had several! Sift in cornstarch and add in cherry brandy. Let cool completely before filling cake. **Double this recipe if you would like to have it on the top of your cake instead of the chocolate curls. This can be made a day before your cake and refrigerated. I highly recommend making this the day before. This should be thick like jelly.
Boozy Whip Cream Frosting
1 quart of heavy whipping cream
1 shot of cherry brandy, Kirschwasser
1 to 1 1/2 cups of powdered sugar
Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. Beat whipping cream and brandy until stiff peaks have formed. Add one cup of powdered sugar and mix. Taste to see if you want it sweeter.
Chocolate Curls
2 large chocolate bars, Ghiradeli’s or Hershey’s
I sharp peeler
Candy bars need to be room temperature. Using peeler, make chocolate curls for top and side of cake.
Jumbo maraschino cherries for garnish, optional
Make a dam with whip cream. Add cherry filling. See photo. Place top layer of cake on top of bottom layer. Frost with whip cream. Add chocolate curls to top and sides. Add maraschino cherries if desired. Store in refrigerator.
I did a little research on Black Forest Cakes. What I learned is the cake is always chocolate, it’s always frosted in whipped cream and cherries must be showing on the cake. I hope you enjoy my Boozy Birthday Black Forest Cake.
Hadia      December 19, 2014 at 7:35 pm                       
Happy blogiversary! Your black forest cake is tempting.
Tampa Cake Girl      December 19, 2014 at 7:36 pm           
Thank you Hadia!
Heidy L. McCallum      December 19, 2014 at 4:18 am                       
I love this Boozy Cake!!!Thank you so much for joining in the celebration tonight on #PureBlogLove , we enjoy having you each week. I hope to see you next week on Thursday 8 pm est – through Sunday night. Besos Heidy
Tampa Cake Girl      December 19, 2014 at 4:22 am           
Thank you Heidy! This was a fun snd yummy cake to make!
Cindy @ Hun What's for Dinner?      December 14, 2014 at 2:46 pm                       
This cake looks amazing Cydnee!! Happy 1st Bloggy Birthday once again
Tampa Cake Girl      December 14, 2014 at 2:53 pm           
Thank you very much Cindy !
Joanne T Ferguson      December 13, 2014 at 6:11 am                       
G'day What a gorgeous birthday cake! Cheers! Joanne
Tampa Cake Girl      December 13, 2014 at 9:12 am           
Thank you so much Joanne! It was a fun birthday!
Linda @ForkandForage      December 12, 2014 at 10:05 pm                       
What a perfect way to celebrate your 1st blogiversary! It looks absolutely delicious. Here’s to many more years ahead.
Tampa Cake Girl      December 13, 2014 at 12:49 am           
Thank you very much Linda!
Serena | Serena Bakes Simply From Scratc      December 12, 2014 at 9:39 pm                       
Happy Bloggervisary! I am drooling all over this cake!
Tampa Cake Girl      December 13, 2014 at 12:49 am           
Thank you Serena!
KC the Kitchen Chopper      December 12, 2014 at 7:33 pm                       
Happy Anniversary! Pinning, YUM, SU
Tampa Cake Girl      December 13, 2014 at 12:48 am           
Thank you very much!
Moore or Less Cooking Food Blog      December 12, 2014 at 5:52 pm                       
This is a gorgeous Cake! Congratulations on a 365 day milestone!! Pinned, Yummed, SU Love , Nettie
Tampa Cake Girl      December 12, 2014 at 5:53 pm           
Thank you very much Nettie . You have been such a good friend and inspiration to me. 😘
keciasflavorbreakthrough      December 12, 2014 at 5:39 pm                       
This cake totally ROCKS and what a great way to celebrate your blogiversary! One question… will you make me this for my birthday in a couple months? Yum!
Tampa Cake Girl      December 12, 2014 at 5:40 pm           
Thank you Kecia! You bet i will and i have some extra sparklers too!