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Black Forest Cake w/Cognac Cherry Sauce and Truffle Glaze
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Black Forest Cake w/Cognac Cherry Sauce and Truffle Glaze
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hr 45 min
Prep Time:
 40 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
.................................................................................
Black Forest Cake

1 3/4 cups cake flour
1/4 cup all-purpose flour
1 1/2 cups Hannaford sugar
2/3 cup plus 2 Tbsp. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2 eggs
1 1/2 tsp. vanilla extract
2 tsp. instant espresso or instant coffee powder
1/4 cup vegetable shortening
1/4 cup Hannaford unsalted butter, softened

Cognac-Cherry Sauce

1 (15-oz.) can Bing or other cherries in heavy syrup
3 T bsp. Hannaford sugar
1/3 cup good quality cognac

Truffle Glaze

2/3 cup Hannaford heavy cream
6 oz. bittersweet chocolate or chocolate chips
1 Tbsp. Hannaford unsalted butter
1 Tbsp. vegetable shortening
1 Tbsp. cognac

Whipped cream for garnish
Vanilla ice cream, if desired

1. Heat oven to 350°F. Spray a bundt or tube pan well with flour-added cooking spray; alternately, spray with cooking spray and dust with flour.

2. Prepare cake. In a large mixing bowl, whisk together cake flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt. Measure buttermilk into large measuring cup and whisk in eggs, vanilla, and espresso powder.

3. Add wet ingredients, shortening, and butter to dry ingredients. Use an electric mixer on low to beat for 1 minute, pause to scrape sides with a rubber spatula, then increase to high and beat for an additional 1 to 2 minutes, until batter is smooth and well mixed. Pour into prepared pan.

4. Bake at 350°F for 35 to 40 minutes, or until a cake tester inserted in center comes out clean. Let cool for 5 minutes, then invert cake onto a plate or rack and let cool.

5. While cake bakes, prepare cognac-cherry sauce. Drain cherry syrup into a small saucepan; set cherries aside. Add sugar to syrup and bring to a boil, stirring frequently. Reduce by about one-third (sauce will not thicken). Add cherries and cognac to reduced syrup; simmer gently for 3 to 4 minutes. Sauce may be prepared in advance and kept, refrigerated, in a lidded glass jar.

6. While cake cools, prepare truffle glaze. In a medium saucepan over low heat, heat cream to near boiling. Turn off heat and add chocolate. Let sit for a few minutes to melt chocolate, then add butter and shortening and whisk until smooth and glossy. Whisk in cognac.

7. Assemble cake. When cake is still warm to the touch, but not hot, spoon 5 Tbsp. cognac-cherry sauce over top, letting it run down sides. Let cake sit, absorbing liquid, until cool. When cake is cool, spoon truffle glaze on top. Reserve some glaze to spoon over individual pieces; any leftover sauce can be refrigerated. Pipe whipped cream around bottom edge of cake and stud with cognac-soaked cherries. Serve slices with additional whipped cream or vanilla ice cream, if desired, and cognac-cherry sauce and truffle glaze in small bowls on the side.

Whipped cream is used for garnish, and vanilla ice cream, if desired.

APPROXIMATE NUTRITIONAL VALUES PER SERVING: 440 CALORIES, 58G CARBOHYDRATES, 7G PROTEIN, 23G FAT (12G SATURATED), 70MG CHOLESTEROL, 410MG SODIUM, 4G FIBER

Source: Courtesy of Jessie Grearson of Falmouth, Maine, Hannaford Fresh Magazine, Mar/Apr 2008
1 3/4 cup White cake flour, unsifted
1/4 cup All purpose flour
14 1/2 oz Sugar
0.79 cup Unsweetened cocoa powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 1/2 cup Buttermilk
2 ea Egg
1 1/2 tsp Vanilla extract
2 tsp instant espresso powder
5 Tbs Vegetable shortening
5 Tbs Unsalted butter, softened
15 oz Cherries, black, w/liquid, cnd, INTL
6 1/3 Tbs Liqueur, cognac
2/3 cup Heavy cream
6 oz Baking Chips, chocolate, bittersweet, CC-1138
12 Tbs Whipped cream topping


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