from Butter Cream
“But onward. That’s what this year is about. Don’t look back, don’t hesitate, don’t think. Let’s go. I summoned all my knowledge, my nerve, my scared energy, my fear of failure and…I couldn’t clear the hurdle. I sliced the chocolate cake for the Black Forest, but my hands shook. I began masking it with the Chantilly cream but used the wrong spatula.” (page 157)
Ingredients
Cake:
1 1/8 cups (275 mL) cake flour
½ cup (125 mL) shortening
1 cup (250 mL) sugar
1/3 cup (75 mL) cocoa powder
1 ½ teaspoons (8 mL) baking powder
½ teaspoon (2 mL) baking soda
½ cup (125 mL) milk
½ cup (125 mL) milk
4 eggs
Syrup:
¼ cup (50 mL) sugar syrup (see below)
1 tablespoon (15 mL) Kirsch (cherry-flavoured) liquour
¼ cup (50 mL) reserved syrup from canned Bing cherries
Chantilly Filling:
3 ¼ cups (800 mL) 35% cream
1 cup (250 mL) icing sugar
1 ¼ cups (300 mL) (1 can, 398 mL) canned Bing cherries (reserve syrup to make sugar syrup)
Decoration:
2-3 cups (500-750 mL) shaved bittersweet chocolate
10 maraschino cherries with stems
Sugar Syrup:
¾ cup (180 mL) sugar
1 cup (250 mL) water
Directions
Cake: Preheat oven to 350F (180C) and butter and flour three 8-inch cake pans. Beat the shortening and flour in a stand mixer with the paddle for about 5 minutes. Add the sugar and dry ingredients and blend for about five minutes. Add the first portion of milk in a steady stream. Scrape the bowl and blend for five more minutes. Change the paddle for the whisk attachment. Whisk together the second portion of milk and eggs and add slowly in thirds. Whisk well between each addition in order to properly incorporate the liquid. Scrape down the sides of the bowl as needed.
Divide batter evenly among the three pans and smooth tops. Bake for 20-25 minutes. Test with a cake tester for doneness. Cool on racks. Unmould cakes when cool.
Sugar Syrup: Combine sugar and water in a small pot. Bring to a rapid boil. Set aside.
Chantilly Filling: Blend cream, icing sugar and cherry syrup. Set aside.
Assembly: Place the first cake layer flat side down on a large plate or cake board. Moisten lightly with Kirsch-flavoured syrup. Spread 1/3 of the Chantilly and half of the Bing cherries on the bottom layer. Place the second layer of cake, round side down, on top. Moisten second layer with syrup, spread with 1/3 of the Chantilly and the rest of the Bing cherries. Add last layer of cake, round side down. Spread a layer of the Chantilly on the sides and a thicker layer on top of the cake. Smooth uniformly.
Scoop small handfuls of chocolate shavings and press into the sides of the cake. Cover completely. Decorate the top with drained maraschino cherries.
Makes one 8-inch cake
Nada’s Tips & Tricks: This is one of the easier recipes for this cake and you’ll definitely come out with a beautiful centerpiece for your holiday dessert table! Don’t like maraschino cherries? Substitute fresh Bing cherries. You can also make lovely cupcakes with this recipe – smaller bites of divine bliss!
Contents and images used with permission by Signature Editions. https://www.signature-editions.com/index.php/books/single_title/butter_cream_a_year_in_a_montreal_pastry_school
