A Key to the Armoire - A Personal Style Blog by Susana Fernandez

As you know, I have partnered with Woody Lodge Winery in Ashville, Pennsylvania to bring you a variety of wonderful table wines that offer unique and fun twists when it comes to flavor. The best part of today’s post? That you can get 15% off your first order of the fantastic Chocoholic Cherry wine that I’m featuring today with the code CC15! By the way, Woody Lodge Winery just opened their Instagram account too, and would love to welcome you as a follower, so be sure to check them out.

Susana Fernandez | A Key to the Armoire

For this week’s pairing choice, I went a bit literal! Since the award-winning Chocoholic Cherry combines chocolate and cherries, the perfect dessert was none other than a “Black Forest Cake”.

Susana Fernandez | A Key to the Armoire

This wine is definitely a sweet treat to enjoy leisurely. It was a bronze winner in 2017 for the American Wine Society, and it tastes like chocolate covered cherries, so you can only imagine how well it went with this cake, which is not too sweet.

Susana Fernandez | A Key to the Armoire

If you have never made this cake before, don’t be intimidated! It’s actually quite easy but, because it has several preparations, it may seem imposing. It is not! You just need a bit of time, but can prepare lots of things in advance, and assemble when ready to serve.

Susana Fernandez | A Key to the Armoire

For this recipe, I’ve added a few twists to make a recipe that feels mine. Also, the techniques I am sharing work well for other recipes too, so it’s a recipe that keeps on giving!

Susana Fernandez | A Key to the Armoire

As you will see, I have divided the recipe in step-by-step preparations. I suggest you follow the order that I suggest to make it easier. Starting with the syrups is something you can do well in advance. These are delicious syrups that are good pantry staples to have in your refrigerator. The genoise cake also keeps quite well. You can make it up to a couple of days prior to assembly. Simply, let it cool completely and then wrap and keep at room temperature. The stabilized whipped cream is the only thing that I suggest doing on the serving day. This method for stabilizing cream is super easy and makes piping whipped cream a dream. You can use it to decorate cupcakes or any other cakes as well. It keeps the shape, and does not dry out in the refrigerator, even when uncovered! It is definitely my go-to whipped cream method!

Susana Fernandez | A Key to the Armoire

I really hope you enjoy this fabulous cake. It is elegant, impressive, and the perfect ending to any celebration. Let me know if you make it!

Susana Fernandez | A Key to the Armoire


Black Forest Cake with “Chocoholic Cherry

The Day Before

Ingredients for the Chocolate Syrup

  • 2 tablespoons of unsweetened cocoa 
  • 1 cup of granulated sugar 
  • 1 cup of water 
  • 1/2 teaspoon of vanilla extract 
  • 3 tablespoons of liquor (kirsch, brandy, rum. In this case, I used kirsch because that is what the Black Forest cake uses)  

 

Susana Fernandez | A Key to the Armoire

Instructions

  • On a heavy-bottomed saucepan, over medium heat, add all the ingredients except the liquor, and whisk continuously until the syrup comes to a boil. It will take about 3-4 minutes. Remove from heat and pour into a clean jar.
  • Once the syrup has cooled, add the liquor. Keep refrigerated until ready to use.  

Susana Fernandez | A Key to the Armoire

Ingredients for the Cherry Syrup

  • 3, 13 ounce jars of Bada Bing Cherries. 
  • 3/4 cup of sugar 
  • 5 tablespoons of kirsch, brandy or bourbon (I used kirsch because that is what the Black Forest cake uses)

Susana Fernandez | A Key to the Armoire

Instructions

  • Drain cherries over a heavy-bottomed saucepan.
  • Save about 8-10 cherries with the stems (you can place them in one of the empty jars) and roughly chop the rest. 
  • Add the liquor to the chopped cherries and refrigerate, covered, until ready to use.  
  • Over medium heat, simmer the cherry syrup with the sugar until it reduces and thickens a bit.  
  • Pour in a jar and let cool. Keep refrigerated until ready to use.  

Susana Fernandez | A Key to the Armoire

Ingredients for the Genoise Cake

  • 1 1/2 cups dark chocolate 
  • 1/2 cup water 
  • 1/4 cup chocolate liquor 
  • 1/8 tsp instant coffee  

Susana Fernandez | A Key to the Armoire

Instructions

  • On a heavy-bottomed saucepan, on medium heat, add the water, liquor, and chocolate. 
  • Stir constantly until fully melted and incorporated. It will have the consistency of pudding. 
  • Transfer to a bowl to let cool to room temperature.  

Susana Fernandez | A Key to the Armoire

Ingredients for the Genoise Cake – Part II

  • 8 eggs 
  • 1 cup of sugar 
  • 1 tablespoon of vanilla paste (Not vanilla essence! You could do a scraped vanilla bean, instead) 
  • 1 tablespoon of pure vanilla extract 
  • 171 grams of cake flour (approximately, 1 1/2 cup of flour. You can make your own cake flour by mixing 1 1/4 cup of all-purpose flour and 1/4 cup of corn flour) 
  • 1 teaspoon of baking powder (This is optional, but it is good “insurance”, just in case!)  

Susana Fernandez | A Key to the Armoire

Instructions

  • Beat the eggs, sugar, and vanilla extract in a large bowl on medium-high speed (level 6/10 in my KitchenAid) till tripled in volume, about 10 minutes. 
  • Preheat the oven to 350F (180C) and prepare 2 round molds. I use silicone molds because I don’t need to grease and flour. If you have regular molds, grease line with parchment, grease, again, and flour. 
  • When the eggs are tripled, sift half of the flour over the beaten egg mixture, and fold it gently so as to not deflate the eggs until the flour just disappears. You can do this with a flat spatula, but I prefer doing it with a large whisk.
  • Pouring in a ribbon, whisk/fold in the chocolate mixture very carefully, until incorporated. 
  • Pour into the two prepared pans, and bake for 25-30 minutes in a convection oven, or about 30-35 minutes in a conventional oven, until a tester comes out clean. 
  • Let the cakes cool for about 10 minutes on a wire rack before loosening and inverting them to cool. (The cake stays at room temperature for 2 days, in the fridge for 5 days, and in the freezer for at least 2 months.)  

Susana Fernandez | A Key to the Armoire

Serving Day

Ingredients for Vanilla Whipped Cream

  • 800 milliliters of heavy whipping cream (about 3 1/4 cups) 
  • 1 envelope of gelatin (about 3 teaspoons) 
  • 1/4 cup of cold water (to hydrate the gelatin) 
  • 1/2 cup of sugar (for gelatin syrup) 
  • 1/2 cup of water (for gelatin syrup)  

Susana Fernandez | A Key to the Armoire

Instructions

  • In a bowl, hydrate gelatin in the 1/4 cup of cold water. Put aside. 
  • On a heavy-bottomed saucepan, on medium heat, add the water and sugar until it is dissolved. Add the hydrated gelatin. Don’t heat to much, as that will diminish the gelling power of the gelatin. 
  • Remove from heat and let cool to room temperature. 
  • Begin to whip the heavy cream until soft peaks form. 
  • Add the gelatin mixture slowly in a ribbon, an continue whipping until it fluffs. Do not over-beat!  

Susana Fernandez | A Key to the Armoire

Instructions to Assemble the Cake

  • Shave dark chocolate to decorate 
  • Drain chopped cherries and add the leftover kirsch or brandy to a bowl. 
  • Add 1 cup of chocolate syrup and 1 cup of cherry syrup to the bowl with the drained kirsch from the chopped cherries. Reserve the unused syrups for another use, for example, over ice-cream. 
  • Cut each cake in half. 
  • Set the first half (cut side up), poke holes, and brush with the syrup mix generously. 
  • Spread a layer of whipped cream and sprinkle/lay the cut cherries on top. 
  • Set second layer of cake (cut side up), and repeat the process with the syrup, whipped cream, and cherries. 
  • Repeat with the third layer, and lay the final layer cut side down. 
  • On the last layer, poke the holes and brush with the syrup. 
  • Cover and decorate with the rest of the whipped cream, the whole cherries and chocolate shavings. 
  • Keep refrigerated and bring out about 30-40 minutes before serving. Since the whipped cream has been stabilized, it will keep quite well for a few hours without refrigeration.  

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

Susana Fernandez | A Key to the Armoire

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