I would love to have a nice and tidy scheduled life but it’s just never been that way.
Today is a classic example where for a few weeks I’ve known that tonight Carl was going to be at a wine appreciation night. It’s just that somehow the communication containing the details broke down and it was only this morning that I realised Carl was responsible for bringing dessert.
As Carl only knows how to turn steak on a bar-be-cue he turned to me and asked, ‘Can you make me a dessert’. And I thought about what I had planned for today and decided that if I jiggled things around a bit I could probably find the time to whip up a stellar dessert.
But just then Miss Arabella came into my room screaming that she had forgotten she had to hand in an assignment at 5pm – a uni assignment she hadn’t yet started.
‘What’s the problem?’ I yelled back, ‘You’ve got all day’.
‘I know, I know’, she cried, ‘But I promised the girls at work that I would make our boss his birthday cake’.
‘When’s his birthday?’
‘Today’, she screamed.
‘Oh, then you have a problem’.
But of course it wasn’t Arabella’s problem, was it. It was my problem because being a ‘rescuer’, (otherwise known as a ‘soft touch’), I let Arabella retreat to her bedroom while I tried to work out how I might find the time to make two cakes.
Anyway, this is the cake I made for the Wine Appreciation Night…
Sour Cream Black Forest Cake
Degree of Difficulty: 3/5 (Because of all those layers)
Cost: When you work out the cost per serve, this is a very affordable cake.
- 1 1/2 cups plain flour
- 3/4 cup cocoa powder
- 1 1/2 tspns baking powder
- 3/4 tspn baking soda
- 1/2 tspn salt
- 300 mls (10 oz) sour cream
- 1/3 cup water
- 2 tspns vanilla essence
- 250gms (8.8 oz) unsalted butter, softened
- 1 1/3 cups firmly packed light brown sugar
- 3 large eggs
- 3/4 cup butter, softened
- 250gm (8.8 oz) cream cheese, whipped
- 115gms (4 oz) unsweetened chocolate, melted and cooled (melt over hot water)
- 1 tspn vanilla
- 2 1/2 cups icing sugar
- 600mls (20 0z) thickened cream
- 1/4 cup Kirsch
- 2 tbspns caster sugar
- 2 tbspns boiling water
- 750gms (26.5 oz) sour cherries, drained, but reserve 2/3 cup juice
- 2 tbspns caster sugar (extra)
- 1 tbspn cornflour
Preheat oven to 180C/375F.
Grease and flour two 9-inch (22cm) round cake pans, knocking out excess flour.
Sift together flour, cocoa powder, baking powder, baking soda and salt.
In a small bowl whisk together sour cream, water and vanilla.
In a large bowl, with an electric mixer, beat together butter and sugar until light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition.
Add some flour mixture to butter mixture. Mix well. Add some sour cream mixture. Mix well. Continue this process, ending with the flour mixture. Beat until the batter is smooth. Divide batter between prepared pans and smooth the tops.
Bake layers in middle of oven 25 -30 minutes until cooked.
Cool cakes in their pans on racks for 10 minutes. Turn out onto racks to cool completely.
To Make Frosting:
Using an electric mixer, beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined.
To Make the Filling:
Whip cream until stiff peaks form and set aside.
Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
Place the cherries and reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.
Take cake layers and using a bread knife, carefully cut each cake into two layers.
Place 1 cake layer on a serving plate and use a pastry brush to paint the kirsch mixture over the cake layer. Spread with a third of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake layers, kirsch mixture, cherry mixture and cream.
Cover the entire cake with frosting and decorate as desired. I filled a piping bag with the remaining frosting then edged the cake with rosettes and decorated each rosette with pearl white candy bead.
Place cake in fridge until ready to serve.
Serve with fresh cherries if in season (unfortunately I was unable to buy any cherries!
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