This recipe could easily be adapted for cupcakes, simply change the baking time according to directions, and put the filling in the center of the cupcakes after coring them.
Cherries are currently out of season, but I found amazing jarred and pitted Bing cherries that were perfect for garnishing. For the filling, I used more traditional and cheaper canned cherries.
Make sure you use cake pans for this recipe, as we are going to be layering, and straight sides will make your life much easier! Unfortunately my cake pans taper out slightly, which created uneven sides, but frosting covers this up pretty well. ;]
Next time I will do more cherries on top to accommodate smaller slices.
There were some leftover ingredients that resulted in a yummy cocktail I have dubbed the "Cherry Bomb." Recipe will follow the cake recipe.
Quickie Black Forest Cake
- 1 box Devil's Food Cake Mix, plus ingredients needed for mix (24 cupcakes size, normally you need eggs and vegetable oil)
- 2 cups of strong coffee at room temperature, separated (you may not need it all)
- 2 cans white frosting
- 1 can chocolate frosting (for the filling)
- 2, 14 ounce cans of pitted cherries (Bing cherries recommended)
- 1 ounce grated semi-sweet baking chocolate
- 1 200 ML bottle of Kirschwasser (clear cherry flavored brandy)
- 8-16 pitted Bing cherries with stems (optional, for decorating, can use canned if out of season)
~Drain the 2 cans of cherries, saving the juice from at least one of them in a separate container. Place the drained cherries in a bowl, and soak in Kirschwasser. Use the whole bottle, or just until the cherries are covered. Let them soak until you are prepared to start assembling your cake.
~Follow the directions on the cake mix for preheating and mixing instructions, substituting the coffee for the amount of water the recipe calls for. (I checked 3 minutes before the earliest recommended baking time)
~You should have some coffee left over, as the mix I used only used 1 1/3 cups of coffee. Mix 1 tablespoon of your extra coffee into your chocolate frosting. If this makes the frosting too liquidy for you, pop it in the fridge while the cupcakes are baking and cooling, and it should firm up. (Worse comes to worst, add in powdered sugar a teaspoon at a time until it reaches the consistency that you want)
~After the cakes have fully cooled, slice them in half horizontally. You should now have a total of 4 layers. You are now ready to assemble!
~Drain your cherries that have been soaking in Kirschwasser, adding the runoff liquid to the cherry juice you had saved earlier. This is what you will be brushing on top of the cake layers. (You will have extra Kirschwasser/cherry juice leftover, which will come in handy for cocktails later! ;])
~Place a layer of cake on a serving plate, cut side up. Brush lightly with the Kirschwasser/cherry juice mixture. Spread a thin layer of your prepared chocolate frosting, and spread roughly 1/3 of your Kirschwasser soaked cherries as evenly as possible. It is ok if your frosting crumbs up while spreading.
~Place another layer of cake on top, cut side up, and repeat the previous step. Repeat the process with the third layer as well. Place the fourth layer of cake on top of the last prepared cake layer, cut side down. This will provide you with a smooth top surface for decorating.
~Frost the sides and top of your cake with your cans of white frosting, saving at least half of a can for the piping on top. If possible, save an entire can for the piping. Take your time, trying not to pull up any crumbs. This really only matters on the sides, as the top will be covered in the next step.
~With the white frosting you have left over, pipe roses of frosting around the edges of the cake. I used a 1M tip, starting in the center of where I wanted to pipe, working outwards. Starting on the outside will give you a more traditional swirl of piping. (I originally piped 8 roses, but I will try to increase this number next time so the slices aren't so large! haha)
~Using a spoon, take your grated chocolate and sprinkle it in the center of your cake, and around the roses you just piped. Top each rose with a Bing cherry, and you're now ready to enjoy!
Cherry Bomb Cocktail
- 2 shots of the Kirschwasser/cherry juice mixture leftover from recipe above (can substitute Kirschwasser and grenadine)
- 1 shot of whipped cream vodka (Pinnacle!)
- 1 cup of cherry flavor soda
- Bing cherries for garnish
~Pour first two ingredients into a tall glass with ice. Top with cherry soda. Stir, and garnish with a cherry. Cheers!
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