Black Forest Cake For Two Recipe

Black Forest Cake For Two

• Level: Easy
• Yield: 2 servings
• Nutritional Analysis Per Serving
  Serving Size: 1 of 2 servings
  Calories: 1938
  Total Fat: 104 g
  Saturated Fat: 64 g
  Carbohydrates: 242 g
  Dietary Fiber: 8 g
  Sugar: 185 g
  Protein: 20 g
  Cholesterol: 358 mg
  Sodium: 889 mg
• Total: 1 hr 35 min (includes cooling time)
• Active: 50 min

Cake:

• Nonstick baking spray, for the parchment paper
• 1 cup all-purpose flour
• 1 cup granulated sugar
• Pinch kosher salt
• 1/4 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten
• 1 stick salted butter
• 2 heaping tablespoons cocoa powder

Cherry Sauce:

• 2 cups frozen cherries
• 1/4 cup granulated sugar
• 2 tablespoons cherry liquor

Whipped Cream:

• 1 cup heavy cream, cold
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 semisweet or milk chocolate bar, to grate over the cake

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1. For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper, letting it hang over the longer sides, then spray with baking spray, making sure the exposed sides of the pan are well-coated. Imagine the rich chocolate aroma filling your kitchen!
2. In a large bowl, mix together the flour, granulated sugar, and salt. Stir and set aside.
3. In a small pitcher, blend the buttermilk, baking soda, vanilla, and egg. Set aside.
4. Melt the butter in a small saucepan, then stir in the cocoa. Whisk until smooth. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Pour the chocolate mixture into the flour mixture and stir briefly to cool. Add the egg mixture and stir until smooth. Pour the batter into the prepared pan and bake until done in the center, about 15 minutes. Let cool completely, about 30 minutespatience rewards with perfect layers.
5. For the cherry sauce: Place the cherries, granulated sugar, and liquor in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, until the liquid thickens, about 6 to 7 minutes. Remove from heat and let cool to room temperature. These juicy cherries bring irresistible tart-sweet magic!
6. For the whipped cream: In a stand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form, about 3 to 4 minutes. Cover and refrigerate until ready to assemble. Light, dreamy clouds await.
7. Once the cake is fully cooled, flip it onto a cutting board and peel off the parchment paper. Cut the cake in half, then cut each half again, resulting in 4 equal pieces.
8. Place the first piece of cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over it. Repeat this process two more times, aiming to stack the layers as evenly as possible. Place the last piece of cake on top and spread the remaining whipped cream over the top. Grate the chocolate bar over the whipped cream for a final touch. Your mini masterpiece is ready to impress!
9. Chill the cake for 20 minutes to help set the whipped cream before slicing and serving. Share this decadent delight for two and create sweet memories.