Stock up on semisweet chocolate before making this recipe. The chocolate frosting uses 1 1/2 lbs., which is more than I've ever used in a single frosting recipe, but the end result is a true chocoholic's dream! I suggest making this cake over the course of two or three days. Chilling the dome cake before filling it is essential, otherwise it will be too soft and break apart under the weight of the whipped filling- so don't skip that step! Please read the notes at the bottom of this recipe for additional tips.
oak leaf and pine cone mold see blog post for resources
Ingredients
Cake
1cupbuttermilk
1/2cupvegetable oil
2large eggsroom temperature
1teaspoonvanilla extract
1 3/4cupsall-purpose flour
2cupsgranulated sugar
3/4cupcocoa powder
2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonsalt
1cupfreshly brewed hot coffee
Boiled whipped vanilla filling
1/4cupall-purpose flour
1teaspoonsalt
2cupswhole milk
2cupsunsalted buttersoftened
2cupsgranulated sugar
1tablespoonvanilla bean paste or vanilla extract
Cherry filling and syrup
24oz.jar morello cherries in light syrup
3tablespoonskirschwasser liqueur
1/4cupgranulated sugar
6oz.black cherry jam or jelly
Dark chocolate frosting
1/2cup unsweet cocoa powder
1/2cupfreshly brewed hot coffee
1/4cup granulated sugar
2cups unsalted buttersoftened
3 1/2cupssemisweet chocolatemelted and cooled
Decors (see blog post)
Chocolate oak leaves and pine conesas explained in blog post
1/4cupPowdered sugar for dusting
Instructions
For the two 9-inch cake rounds
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans and line them with parchment (or use flour a flour-based baking spray to grease and flour in one step-no parchment needed).
In a four cup measure, combine buttermilk, oil, eggs, and vanilla set aside. Combine the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Whisk together until flour and cocoa are free of lumps. With the mixer on low speed, slowly add the wet ingredients to the dry. Gradually add the hot coffee and mix briefly; scrape down bowl and beat again on low speed. Pour batter into the prepared pans and bake for 35-45 minutes. Turn them out on a wire rack to let cool completely. Level cakes with a large serrated knife if needed. Wrap layers in plastic wrap and refrigerate to firm, about 2 hours.
For the dome cake
Grease and flour a 2 quart (or larger) heat-proof bowl (preferably stainless steel). Repeat cake batter recipe and mix batter as directed. Pour batter in prepared bowl and bake for 50-60 minutes or until cake springs back when pressed in the center. Turn cake out onto a wire rack and let cool completely. Wrap in plastic and refrigerate.
Boiled whipped frosting
In a medium saucepan, whisk together flour and 1/2 cup of milk until smooth. Set over medium heat and let cook for 3 minutes, or until slightly hot. Whisk in remaining milk and salt. Whisk constantly until the mixture is thick and paste-like (almost like pudding). Remove from heat and pour into a separate bowl. Place in the refrigerator until cool. When cool, mixture will be thick like set custard.
In a large bowl (or bowl of a stand mixer, if you have one) beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on high speed until light and fluffy, about 6 minutes. Rub a little frosting between your fingers, if sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers. Set aside (do not refrigerate) and prepare cherries and syrup.
Cherry filling and syrup
Drain cherries and reserve 3/4 cup of cherry juice. Chop cherries (I used a food processor) and press through a sieve to remove additional juice created during chopping. Stir cherries together with black cherry jam or jelly. Set aside.
Combine 3/4 cup cherry juice and 1/4 cup sugar in a small saucepan. Set over low heat and stir until sugar is dissolved. Remove and stir in kirsch liqueur.
Dark chocolate frosting
Combine cocoa and hot coffee in a small bowl; whisk until smooth and set aside to cool. Beat sugar and butter together in a large bowl using an electric mixer (or stand mixer with whip attachment, preferred). Gradually beat in cooled chocolate; scrape down bowl and beat again. With the mixer on medium-low speed, gradually add cocoa/coffee mixture. Beat until smooth. If frosting is too lax to frost cake, place in the refrigerator for 10 minutes, or until just firm enough to spread.
Cake assembly
Remove cake layers from refrigerator and place a 9-inch round on serve ware. Brush liberally with kirsch syrup. Cover with half the chopped cherries. Spread about 3/4 cup of boiled vanilla filling over the cherries. Top with second 9-inch cake layer; brush liberally with kirsch syrup, cover with remaining cherries and spread about 3/4 boiled filling over the cherries. Remove bowl cake from the refrigerator and place it flat-side-up on a plate (or place it back in the bowl it was baked in). Remove the center of the cake using a serrated knife and reserve -note: try to remove it in one piece with flat portion in tact. Place 3/4 of the remaining frosting into the center. Use a serrated knife to cut off the flat end of the reserved cake piece, this creates a cover for the filled center. Place it onto the frosting-filled center and refrigerate for 30 minutes. Turn chilled dome cake over onto the stacked and filled 9-inch rounds. Brush dome layer liberally with kirsch syrup. Use additional boiled frosting to fill in any gaps around the stacked cakes. Generously frost the entire cake with the dark chocolate frosting (there's a lot of frosting, but keep piling it on - it helps give the cake its round shape!). Place chocolate pieces around the bottom edge of the cake. Dust entire cake with powdered sugar. Refrigerate 30 minutes, or until chocolate frosting is set. Bring cake to room temperature before serving. Store cake loosely covered in refrigerator.
Notes
Some people have experienced trouble with the boiled filling in a previous recipe I developed. It's usually because the flour and milk mixture wasn't cooked long enough on the stove-top. Make sure to cook it until it is thick like pudding, and cool it completely until it has the consistency of set custard. The boiled frosting may be replaced with 3 cups heavy whipping cream beaten with 3/4 cup of granulated sugar. It won't hold up as well if left sitting out on a buffet for hours, so you'll have to store the cake in the refrigerator at all times.This is a rather large cake - the equivalent of two double layer cakes! I serves up to 24 people, so don't guffaw at the amount of butter, sugar and chocolate - remember, one person is not eating the whole cake, just one (maybe two?) slices.Calorie counters - look away. It's okay to use semisweet chips in the dark chocolate frosting - I did. Just make sure it's a brand that contains some amount of cocoa butter in the ingredients. Of course, high quality chocolate is preferred.Morello cherries in light syrup can be found at Trader Joe's. If you don't have one in your town, grocery stores usually stock "dark pitted cherries in syrup" - buy two 12 oz. cans of those - they'll work fine.
Keyword black forest cake, boiled frosting, cherry cake filling, dark chocolate frosting, dome cake, kirschwasser