The affair with Black forrest

Milk of Thy Kindness

So here goes the story…,

Last weekend was DH 32 birthday weekend. DH has requested me to make  a black forest cake for his birthday, I am surprised because I dont remember that  he likes black forest cake that much, except for that one year when we first married I made him a black forest cake. My DH, he loves anything sweet really, completely the opposite of me, sometimes I wonder how he ends up falling in love with me.But here we are six years later, still finding something new about each other everyday! Exciting!motk-blackforest-cake-3


I was worried about how and when this cake can be devoured, because that weekend was definitely so eventful.We had to go to Toronto Island that morning , and continued on to a  BBQ dinner with friends from church as well on the other side of town. Too too bad, we couldn’t bring the cake to the island and BBQ because the black forest would melt in Toronto 40 C degree something temperature. I was so so hoping we could drive back home to pick it up, but we lived on the other end of the spectrum and DH was very nervous of being late. So we had to buy a take out instead to the potluck.motk-blackforest-cakemotk-blackforest-cake-2motk-blackforest-cake-5



Anyhow I think DH just wanted to eat this whole cake by himself that’s why.  Last weekend was all about eating that the total food we consumed for the whole weekend could easily suffice me until the next weekend. Really. We didn’t even get to the cake until Sunday! I must say, it was worth the wait, because it lets the kirsch to soak and made all the flavor come together very harmoniously. I am pleasantly surprised with how the cake turned out, especially considering it doesn’t have leavening agent at all. It was moist and fresh. Oh and i forgot to mention, while I was pouring the chocolate over the cake, I impulsively sprinkled some maldon salt all over the chocolate, just because . I knew it would turned amazing, and yes what a difference .Go try it yourself, a little salt always brighten up any dish, even sweet ones

Black Forest Cake

Serves 8
Prep time 2 hours, 20 minutes
Cook time 40 minutes
Total time 3 hours
Region German
Website epicurious



  • 3 tablespoons unsalted butter (melted)
  • 1/2 cup unbleached all purpose flour (sifted)
  • 6 Large eggs (room temprature)
  • 1/4 cup Dutch processed cocoa powder
  • 3/4 cups fine sugar
  • 1 pinch salt
  • 2 teaspoons vanilla extract

whipped cream

  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup kirsch

cherry sauce

  • 2 1/2 cups frozen or fresh pitted cherries
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1 pinch salt
  • 7g agar agar powder/ gelatine (you can use gelatine, i prefer agar2)


  • 1 cup dark chocolate
  • 1 cup heavy cream


  • 1/2 pint fresh cherries


The original recipe is improved and altered from


cherry sauce
Step 1
You can make the filling a day or two before. Cook the cherries, lemon juice, apple vinegar, sugar,salt, and agar2 with water untill it boils. Chill and cool it down to set.
Step 2
Preheat the oven to bake at 350F. This recipe makes 1 10x 4 inch cake pan, or in my case I doubled the recipe to make 6 slabs from 6 inches x 2 inches pans.
Butter and dust the pan with flour.
Step 3
Beat the eggs with super fine sugar untill the mixture is triple in volume, and made thick ribbons. approximately 8-10 minutes on high speed.
Step 4
Shift all the dry ingredients into a parchment pape and once the egg mixture is thicken, turn the mixer to low speed and pour in the dry ingredients slowly.
Step 5
Once the egg and dry ingredients mixture is combined nicely, pour in the melted butter and fold it into the mixture with as little mixing as possible
Step 6
Put it into the oven and bake for 30-35 minutes or 20-25 minutes if you are using convection oven
Step 7
Once the inside of the cake run clear on a tooth pick test, take it out of the oven and let it sit for 5 minutes to cool down, and transfer it to wire rack and take it out of the pan. When its cool, if you are using 10 inch pan cut it into 3 separate layers horizontally. If you are using the 6 x2 inches pan you can just trim the top part to level the cake
whipped cream
Step 8
Chill the mixing bowl in the fridge.
Step 9
Whip the heavy cream, sugar and vanilla on a high speed for the whipped cream form soft peaks and thick ribbon ( when you put the bowl upside down the cream should not move)
Step 10
Add the agar2 powder, and kirsch, then mix well.
Step 11
I normally chill my whip cream to let the agar set for an hour or so.
Step 12
Assemble the cake by putting the slab of cake, whipped cream and cherry sauce,and repeat it untill you use the last slab of cake. Cover the cake with whipped cream and refrigerate it for few hours or overnight to ensure whipped cream is really cool for the ganache
Step 13
Assemble the cake by putting the slab of cake, whipped cream and cherry sauce,and repeat it untill you use the last slab of cake. Cover the cake with whipped cream and refrigerate it for few hours or overnight to ensure whipped cream is really cool for the ganache
Step 14
In a pot heat the heavy cream in medium heat to slight boil. Grab a heat proof boil and put the chopped chocolate in the boil. Once the cream is ready, pour into the chocolate, let it sit for 5 minutes. Mix the melted ganache well, and its ready to drizzle on top of the cake, when you have the right consistency the ganache should drop easily but not too runny.
Step 15
Chill the cake for another hour to let the ganache set, and its ready to serve.


Another revelation this weekend; I also always thought  of myself  as more of a cook than a baker, but this weekend  made  me thinking whose birthday is coming up next, so I could have an excuse to bake a cake? I am so psych for the weekend as I am planning what to share with you next.


That’s it for now,





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