I was making a cake as a try-out for a job. I once - and mercifully only once - forgot to.
When the cake is completely cool, after about an hour, carefully remove the parchment from the bottom. Don’t overmix or they’ll look muddy rather than marbled. Scrape the melted chocolates onto the plastic and use a spatula to spread them out into an even layer about 6” square, marbling them together. Cover the back of a small baking sheet (or a cutting board) with plastic - it will give you a shiny finish on the back. You’ll need probably 2 settings, maybe a few seconds longer for the semi-sweet. Or catch fire, but that’s a story for another time. Melt the chocolates in the microwave in 20-second increments so it doesn’t scorch. Stir to be sure all the sugar is dissolved. While the cake is baking, make the simple syrup. Remove from oven when done, and allow to cool for 15 minutes before depanning it to finish cooling. Bake for 40-45 minutes, until the top feels springy when tapped with your finger. Add the boiling water with baking soda stirred in, and the soft butter. Measure the flour, sugar, cocoa powder, eggs, and milk into a large-ish mixing bowl. Line a 9” round cake pan with parchment.ĭon’t grease the sides you’ll get less of a dome when the cake bakes. I find it difficult to measure the 3 rounding tablespoons of butter in the original recipe, so I’ve rounded them up to 4. 4 “rounding” tablespoons of cocoa powder means just that don’t level them off or you’ll find the chocolate taste wanting. The $16 edition from the discount liquor store is just fine.Ī note about measurements. In keeping with the cherry theme, I’ve added a couple of tablespoons of Kirsch, a cherry-flavored brandy, to the simple syrup that is brushed on each of the layers. So I’ve used some good cherry preserves instead. As well, they looked a little tired, as though their carbon footprint was too much even for them. 
If I won’t pay that, I’m certainly not going to ask you to.
I managed to find some fresh cherries at the market. This one begins with my Belle Foley’s Chocolate Cake, an heirloom recipe whose history you can read about here. A Black Forest Cake is traditionally chocolate, iced with whipped cream, and has a layer of fresh cherries sunken into the whipped cream between the two layers.
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