Deconstructed Black Forest Bourbon Cake
At the market you will also find Alderbrook Farm and Apiarylive entertainment, plus vendors selling homemade preserves, sauces, baked goods, and more.
Open every Saturday from 8 a.m. to 1 p.m. until November, the market is already growing to meet customer demand.
This week’s recipe is a deconstructed black forest entremet. Inside, each piece of rich dark chocolate is filled with a savory cherry puree and enough bourbon to give every fork a nice kick.
This ruby red fruit goes wonderfully with the dark chocolate icing of these entremets. A dark cocoa-based frosting offers a luxurious chocolate bite. Enjoy!
PREPARATION TIME INCLUDING COOLING 2h YIELD 8
2-6 inch square cake pans, stand mixer or hand mixer, spatula, measuring cup, small saucepan, piping bag, any nozzle suitable for whipped cream, parchment paper, cookie sheet, scissors, cardboard 8 inches x 4 inches, icing knife, whisk, melon baller, sieve
2 cups flour
2 cups of sugar
½ cup cooking oil
1 cup buttermilk
1 teaspoon vanilla
1 ½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon of salt
2 teaspoons of espresso
¾ cup dark cocoa.
1 cup boiling water
½ cup dark chocolate chips
¼ cup heavy cream
½ cup bourbon
3 dozen cherries, pitted with 2 to 3 halved and reserved for garnish
3 tablespoons of sugar
5 cups icing sugar
¼ cup of milk
1 teaspoon vanilla
1 cup butter, softened
1 cup dark cocoa
1 cup heavy cream
3 tablespoons icing sugar
½ cup of butter
1 cup of sugar
5 tablespoons dark cocoa
4 egg whites
Cake – Grease and flour the cake pans. Preheat the oven to 350℉.
In a blender, combine the dry ingredients. Add eggs, vanilla, milk and oil on medium speed until blended. Reduce speed and gently add water until combined.
Bake for 35 minutes. Make sure the cake tester comes out clean. Let cool.
Ganache – Heat the chocolate in a microwave-safe bowl for 25 seconds, then in 11-second increments—-stirring in between until the chocolate is completely melted. Gradually add the cream, beating until the mixture is smooth.
Cherry puree – In a small saucepan, add cherries, water and sugar and simmer over medium-low heat for 5 minutes. Pass the mixture through a sieve. Let cool.
Quarter cake from each pan. Cut for uniformity. Carefully make a one-inch indentation with the melon baller in each of the 8 pieces. Reserve the trimmings.
Place 2 to 3 tablespoons of ganache in each trough, making sure to cover all sides. Turn pieces over to drain on parchment paper. On separate parchment paper, place the 8 pieces right side up. Place 2 to 3 teaspoons of cherry puree in each trough. Repeat with the bourbon.
Cut the fillings into thin lids. Spread the ganache on one side of each. Place the lid, ganache side down, carefully over the liquid, flush with the top of the piece of cake. Coldness.
Frosting- In a blender, add butter, icing sugar, milk, vanilla and cocoa on low speed until cocoa and icing sugar are incorporated. Increase speed to medium-high for 2 minutes. Glaze each piece, taking care not to let any liquid leak out. Coldness.
Tuile – In a blender, combine flour, butter, cocoa and egg whites until well blended. Preheat the oven to 325℉.
While the mixture is resting, cut out parchment paper in the shape and size of the desired tile.
Place new parchment paper on a cookie sheet. In 6-inch lines, drop a tablespoon of mixture 3 inches apart. Bake for 4 minutes.
Place the cutout on each tile and carefully carve with a sharp knife while hot.
Whipped Cream – In a blender, add cream and sugar. Beat at high speed for 3 to 4 minutes. Fold the whipped cream into a piping bag. Cool until plating.
Entremet – Assemble the elements and serve immediately.