The Blackest Forest Cake

I feel there are no signs of me getting my pictures anytime soon. But I'm not going to let that stop me from posting. I'll link to the site where I originally found this...delightful cake. 

I've been dreaming of this cake since I first laid eyes on it. It looked...mysterious, if you can call a cake that. And, totally out of my baking league. But I thought about it for months. I found myself staring longingly at its picture. Longingly. I longed.

These have nothing to do with the cake but they are beautiful. 

When I recently purchased some black cocoa, this cake dream started to become a reality. I made it. It was labor intensive. Also, the most deep, delicious, fragrant chocolate cake I've had in a long time. I'm not a cherry person, so I switched it out for a raspberry reduction. It was a good choice. 

Here's the moment you've all been waiting for...yah!

Oooh. Aaah. Stephanie is an absolute genius. This make made me realize that I'm capable of making nice, pretty things. This summer, I've been given permission by my sister to make all the desserts for her graduation party. And if all goes well, perhaps others will allow me to cater for their events? I can dream, right? 

Recipe recipe time ^_^ 

The Blackest Forest Cake tweaked from Desserts for Breakfast

Blackest Forest Gateau
makes one 2-layer 9" cake. For suggestions on other sizes, see the tips below the recipes.

for black chocolate cake:
2 cups sugar
2 cups flour
1/3 cup black cocoa powder
2/3 cup Dutch-processed cocoa powder
1 tspn salt
1 tspn baking powder
1 tspn baking soda
2 eggs, beaten
1/2 cup vegetable oil
1 cup whole milk
1 cup boiling water

1. Preheat oven to 350 degrees F.  Grease, flour, and line the bottoms of two 9" round cake pans.  If desired, line the cake pans with bake-even strips.
2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda.  Mix to combine.

3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk.  Stir to mix.  Then, with the mixer on low, pour the wet ingredients into the dry ingredients.  Mix on low until evenly distributed.
4. Pour the boiling water into the batter and mix on medium low until smooth.
5. Divide the batter between the two cake pans.
6. Bake for 35-45 minutes.  When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done.  Remove from the oven and let cool completely.

for dark chocolate ganache:
3 oz. dark chocolate, chopped
2.5 oz. manufacturing or heavy whipping cream
1 Tbspn butter
1 Tbpsn Godiva chocolate liquor, optional

1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering.
3. Pour the hot cream mixture over the chocolate.  Let sit for a minute or so.
4. Whisk the cream into the chocolate until smooth.  Add the liquor, if using, and mix until thoroughly combined.
5. Spread a thin layer of ganache on top of both of the cooled chocolate cakes.  Let set for at least two hours, or an hour in the refrigerator.

for raspberry filling:
1 cup frozen raspberries
4 Tbspn sugar
juice of 1/2 lemon
1/2 tspn cornstarch, sifted

1. In a nonreactive saucepan, saute the raspberries on medium high until they begin to release their juices.
2. Add the lemon juice, sugar, and sifted cornstarch to the raspberries, making sure to whisk to combine the cornstarch.
3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are thickened, about 5-7 minutes.
4. Remove from heat and let cool completely. Set aside.

for mascarpone whipped cream:
1 cup mascarpone cheese
4 cups manufacturing cream, or heavy whipping cream
2/3 cup powdered sugar

1. Combine the mascarpone cheese and cream in a bowl.  Whip until soft peaks.
2. Add the powdered sugar to the cream, continue whipping just until you reach stiff peaks.  Be careful not to overwhip!  Use immediately.

assembly:
1. Spread a layer of mascarpone whipped cream on the prepared ganache-chocolate cake.
2. Top the whipped cream with the raspberries.
3. Place the next layer of cake on top of the raspberries and whipped cream.
4. Frost the outside of the cake with the remaining cream.  Decorate with chocolate shavings, chocolate trees, fresh raspberries, or a dusting of powdered sugar/cocoa powder, if desired.
5. Store in the refrigerator.

To make what I made (2 two layer 4 inch cakes), half the cake and whipped cream recipes, and bake in two 4 inch round pans. Slice the cakes in half, and fill as directed.