cake – Page 2 – SweetSourMoments

German Black Forest Cake

Published on December 6, 2012December 6, 2012 by sweetsourmoments2 Comments

German Black Forest Cake (Schwarzwälder Kirschtorte = Black Forest cherry torte) is my all time favorite cake. I made this for my birthday last year and this year and also made the cupcake version for my office on valentine day.

A. Cherry filling

1. Drain 1 can pitted black cherry, keep the syrup in a small pan. Take 3 tbsp of the syrup in a small bowl, mix with 2 tbsp of corn starch.

2. Bring to boil the remaining syrup in the small pan + 2 tbsp sugar (optional as preferred sweetness), lower the heat then slowly stir in the corn starch mixture, keep stirring to avoid lump.

3. Put the cherry into the pan, keep stirring until the liquid gets even thickness. Turn off the heat, let it cool.

B. The Cake

1. Sift 1/2 C cake flour + 1/3 C unsweetened cocoa powder, set aside. Melt 3 tbsp unsalted butter, set aside. ( I forgot to take the picture of melted butter 🙂 )

2. The eggs mixture: 1. Whisk 4 eggs + 2/3 C sugar. 2. Using double boiler method, put the egg mixture over the boiling water, keep whisking until you get lukewarm mixture. 3. Stir the mixture using high speed mixer, add 1 tsp of vanilla extract. 4. The batter should be pale and very thick.

3. Gently fold in the flour and melted butter alternately, make sure to use big stroke so that the batter won’t flatten.

4. Pour into 9″ pan (layered with parchment paper + butter), tap to remove excess air bubble, bake in 350F oven, test with toothpick.

5. Let the cake cool completely before divide into half.

C. Assembly

1. Brush 3 tbsp Kirschwasser, a clear liquor distilled from tart cherries. Here I used rum since I don’t have kirschwasser. Then put the cream layer followed by cherry filling and finish with cream layer before put the second layer of cake. For the cream: whisk 3 C heavy cream + 1 C powdered sugar (or as preferred sweetness).

2. Brush the top layer of cake with 3 tbsp of Kirschwasser before decorating. As you see I am not good at cake decoration, I wish I could make it look like the cake displayed in high end bakery 🙂

3. Bon Appétit.

Simple & Easy Mocha Cake

Published on November 12, 2012May 4, 2016 by sweetsourmoments15 Comments

1. Prepare :

1/2 C vegetable oil
sift 1 C cake flour + 1/2 tsp baking powder (original version uses 1tsp baking powder and cream of tartar)
dissolve 1 tsp instant coffee + 1 tsp cocoa powder + 1 tsp water + 1 tsp vanilla

2. Whisk 6 eggs (at room temperature)+ 1 C sugar until pale and creamy.

3. Pour the coffee mixture into egg mixture, followed by oil, beat until well combined.

4. Stir in flour mixture and gently fold until well blended. Divide the batter between 2, 9″round cake pans (line the bottom with parchment paper and put baking spray around the inside). Bake in 375 F oven about 20 minutes, check with toothpick.

5. For the filling cream : whisk 1 1/2 C heavy cream + powdered sugar (as your preferred sweetness) + 2 tbsp kahlua, coffee liqueur + 1 tbsp optional amaretto, almond liqueur.

6. Bon appétit!

Very Cocoa Nutella Pound Cake

Published on March 9, 2012March 9, 2012 by sweetsourmoments2 Comments

When I read the post about this recipe, it reminded me of my friend who is a big fan of Nutella and Dark Chocolate. The original version uses Nutella ( hazelnut spread ) but the writer of this post substituted it with dark chocolate spread. I thought why don’t just combine them and here we are … “Very Cocoa Nutella Pound Cake”.

Preheat oven to 320° F.
Grease and flour the loaf pan ( 9 x 5 inch ).
Sift together 1 ½ cup flour, ½ tsp baking powder, ¼ tsp salt, set aside.
Lightly beat 4 eggs and 2 tsp pure vanilla extract, set aside.
Melt ¼ cup dark chocolate with 1 ½ tbsp butter ( double boiler method ), set aside.
Beat 2 sticks unsalted butter ( softened ) with 1 cup sugar until fluffy.
Gradually beat in the egg mixture until fully incorporated and add flour mixture slowly in low speed until just incorporated. Keep mixing for another 20 seconds.
Pour and spread ½ of the batter into the pan then spread 7 ounce Nutella on the top.
Top with remaining batter then spread the melted dark chocolate on the top.
Using the opposite end of a spoon ( or any kitchen utensil that similar ) make a light swirl to mix the chocolate spread into the batter.
Bake for 75 minutes, check with toothpick.
Enjoy !!