Chocolate. Cherries. Whipped Cream.

I find myself pondering the things in life that I simply could not do without.

Everyday ordinary things that somehow have become integral to my very existence.

Like my iPhone. If I couldn’t check my Twitter every hour you might find me shaking in a corner somewhere in a cold sweat. Or if I just couldn’t play Tap Tap Revenge I’d probably start obsessively drumming three fingers on every and any surface I could get my rhythm deprived hands on.

My camera. Being a self-professed shutter bug I snap photos of lots of pretty things edible or otherwise. If it broke or got stolen one day I’d probably cry. Like ugly-face-desperate-air-gasping-cry.

My laptop. I’ve filled this baby to the brim with photos, music and videos. When people aren’t looking I stroke it and whisper sweet nothings into its air vents. One of these days we’re going to have a disagreement regarding the location of some very important files and I want to put that off for as long as possible.

My hair straightener. Without it my hair get’s poofy and I will not walk through life with poofy hair. I just won’t. I refuse.

Burt’s Bees pomegranate rosemary lip balm. I can’t stand lipstick and it makes kissing my fella far too complicated. This lip balm makes my lips just slightly redder and smooth plus it’s pretty much all natural which is nice.

My fella, of course! You saw that coming right? Who else would laugh at my bad puns, warm up my feet when they’re cold or eat the bits of leftover cake I levelled off the top?



Whipped cream.

Lucky for me this cake has all three of those last things. Now if it was just filled with iTunes cards I’d be laughing.

Swiss Black Forest Cake

Source: Adapted from Rose Levy Beranbaum’s The Cake Bible.

4 ounces semisweet chocolate, chopped
1/2 cup boiling water
4 eggs
1/2 cup granulated sugar
3/4 cake flour (or substitute)

2 1/2 tsp powdered gelatin
1/3 cup water
3 cup whipping cream
3 tbsp granulated sugar
1 1/2 tsp vanilla

1 454g can pitted bing cherries
3 tbsp spiced rum

1 ounce semisweet chocolate, grated or shaved

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Preheat the oven to 350 degrees and position a rack in the center. Butter and flour a 9 inch spring form pan and set it aside.

In a small heavy sauce pan combine the chopped chocolate and water then bring it to a slow boil over low heat, stirring constantly. Remove it from the heat once it thickens to a pudding consistency and stirring leaves temporary lines in the surface. Set it aside and let it cool to room temperature.

In a large bowl with an electric mixer and the whisk attachment beat the eggs and sugar until they triple in volume. Gently but quickly fold in the cake flour half at a time until it’s just incorporated. Next fold in the cooled chocolate mixture.

Pour the batter into the prepared spring form pan and bake it for 25 – 30 minutes until a toothpick inserted into the middle comes out clean. The top of the cake will rise while baking then lower slightly when it’s done and feel springy to the touch. The sides will also shrink as they pull away from the pan.

Transfer the pan to a cooling rack and allow it to sit for 10 – 15 minutes before releasing the cake from the spring form to cool completely.

While the cake is cooling start on the Super Stabilized Whipped Cream. Refrigerate a large mixing bowl and whisk attachment for at least 15 minutes.

Meanwhile in a small heatproof bowl combine the gelatin and water. Let it soften for about 5 minutes then place the bowl in a pan of simmering water, stirring occasionally, until the gelatin is dissolved. Set the gelatin mixture aside and let it reach room temperature before adding it to the whipped cream, about 7 minutes.

In the chilled bowl beat the cream and sugar until traces of beater marks begin to show distinctly on the surface. Add the gelatin mixture in a steady stream while beating constantly then add the vanilla and beat it further until stiff peaks form.

Drain the can of cherries and reserve the syrup. Set aside 12 cherries to top the cake later. With a cake leveller or a long serrated knife level off the top of the cooled Chocolate Génoise Cake and slice it into 2 even layers. In a small bowl combine the reserved cherry syrup and spiced rum then drizzle it evenly over each cake layer.

Place one layer on the cake plate and wrap it snugly with a spring form pan or wax paper collar that is at least 2 1/2 inches high. Reserve 2 1/4 cups of the whipped cream and spread the rest over the bottom cake layer. Poke cherries into the filling then smooth it out with a knife or offset spatula. Top it with the other cake layer and evenly spread about 1 cup of the reserved whipped cream. Scoop the remaining whipped cream into a piping bag fitted with a large star tip and pipe 12 rosettes around the edge of the cake then press the reserved 12 cherries into the middle of each. Sprinkle the top with the chocolate shavings then refrigerate it for at least 4 hours. Unwrap and enjoy!

32 thoughts on “Chocolate. Cherries. Whipped Cream.

  1. Kim - Liv Life

    I love this post!!! And I SO identify!! Well… all except for the iPhone… I don’t get mine till August and I sit here in pure jealousy looking at my son and husband who got in on the Verizon first set a few weeks ago.

    Hair straightener… Absolutely can NOT live with out it! On a side note… I’m old enough to remember a time when the didn’t exist. In the 80′s I was trying to straighten my hair with the curling iron, but it always left a bit of a wave. Did OK though.

    And the cake.. WOW! Your photo is stunning and must be put on Food Porn Daily!!

    Yep… as for the camera, I’d cry too…

  2. Lisa { AuthenticSuburbanGourmet }

    It is facinating how we a society that is so connected. Agree with all of the things you mentioned. Your cake is AMAZING – the only problem is that I can cut a slice through the computer screen and eat it.

  3. Isabelle

    Oh my. Could this cake possibly have any more whipped cream? I want to dive right into that middle layer and swim around in it (though I’m obviously much too big for that to actually work… a girl can dream, right?).

    My camera actually got stolen once. It was just a little point and shoot, so it wasn’t too expensive to replace, but I was on vacation and lost all my photos. Sad, but not outright tragic. If I was to lose my dSLR, I’d probably go into a full blown meltdown.

  4. In Katrina's Kitchen

    I so identify with everything in this post!!! I really just want to sink my teeth into that cake right now!! Great post! – Katrina

  5. PatW

    The cake is not a lie! A Black Forest cake was used in the Portal PC game, one of my son’s favorites. At his request, I made one for Christmas, decorated exactly like the one in the game, with a single white candle in the center. I used a chocolate ganache icing, covered with chopped chocolate. Not as pretty as yours, but it was delicious.

  6. The Farmers Wife

    Beautiful cake! I love your pictures so much, they are just so beautiful! Black Forest is a family favorite, so I will totally have to try this soon! Thanks!

  7. Liren

    I’m obsessed with all those things, except perhaps with my hair straightener (though I do have one!). This cake looks absolutely divine!

  8. Claudie

    I’m exactly like you regarding the three things you mentioned: the camera, laptop, and phone (in my case a BB, but it’s still all about checking my twitter every 30min… or even less).

  9. Sprinzette

    I can’t believe I only just discovered your blog – what beautiful photos and recipes. I will have to come back and look through the archive for inspiration.

  10. sippitysup

    “whisper sweet nothings into its air vents”… maybe I should try that and mine would be nicer to me! GREG

    1. Lindsey

      I also spoil mine with expensive lap top cases and full versions of CS5. Just a little something to let it know how special it is.

  11. Sandy @EverydaySouthwest

    Wow! Gorgeous! I’m a big fan of stabilized whipped cream, also. It even holds up to our hot weather… well, most of the time

    Congratulations on making the top nine!

  12. Kim Beaulieu

    I have tears running down my face as I am so happy to find a black forest recipe I can make myself. So thank you, thank you, thank you. You have such a great blog.

    1. Lindsey

      I’m so glad to bring you this recipe Kim! It’s one of my favourites and I hope you enjoy it too. You’re so welcome!

  13. julia

    I need to try that lip balm. I can’t stand lipstick either, blah! And I need to try this cake, chocolate, cherries and whip cream, I can not live without either!!!

  14. Paola

    im love this cake looks! im going to give it a go right but i couldn’t pitted bing cherries i hope regular dark sweet cherries taste fine

  15. christine

    With no levening ingredient listed this is one hell of a flat cake. I think you left out something in the post.

    1. Lindsey

      This Swiss Black Forest Cake is a Chocolate Genoise Cake and, much like a proper Sponge Cake, the leavening is achieved through the beating of the eggs instead of employing traditional leavening agents like baking powder. It is actually very fluffy and moist.


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