Thursday, October 31, 2013

Whiskey Black Forest Cake

I think I'm no good at this writing thing.

I sat down 3 hours ago to start this post but I couldn't get even 3 lines out before it started to sound like forced gibberish. If only I was mad as a hatter, then I'd be spouting words left right centre for you to read.

But then again, is it really necessary? Looking at this cake, I think it really isn't. There's nothing much you can't tell from the pictures, of course, other than the fact that its soaked with whiskey. And of course, that its a black forest cake. But that's already in the title.

You could probably tell that I tried really hard to get that beautiful mess style of frosting. And ultimately failed.

You could probably tell that it was raining the day I took the photos.

And you could probably tell that I couldn't wait to dig in.

Who could resist a moist, drunken black forest cake, littered with cherries and caked with whipped cream?

I can't.

315g pitted fresh or frozen cherries
30g sugar
120g water

120g whiskey

Chocolate Cake
2 eggs
220g buttermilk
70g vegetable oil
205g milk
1 tbsp vanilla extract

220g flour
90g cocoa powder
3g or 1 tsp baking powder
7g or 2 tsp baking soda
6g or 1 tsp kosher salt

Chocolate Filling
20g chocolate
20g butter
200g cream, whipped to stiff peaks

125g cream, whipped to stiff peaks

1. Stir together cherries and sugar. Allow to rest for 20 minutes, or until the cherries have released their juices. Add water and cherries into a pot and simmer for 30 minutes.

2. Drain then top with whiskey and allow to soak for 2 hours. Then, drain them and reserve the whiskey.

Chocolate Cake
1. Whisk together the eggs, buttermilk, vegetable oil, milk and vanilla extract.

2. Soft over the flour, cocoa powder, baking powder, baking soda and salt.

3. Stir in till well mixed.

4. Pour onto a  baking tray (mine was quite big, about 30 inches by 17 inches) lined with greased parchment or silicone paper and bake at 180 degrees Celsius for 15-18 minutes, till a skewer poked in the centre comes out clean.


Pour into a greased 8 inch round baking tin and bake for 35-40 minutes, until a skewer poked in the centre comes out clean.

5. If using the first method, stamp out 3 8-inch circles of cake and allow to cool on a wire rack. If using the second method, allow to cool then cut into 3 slices, removing the dome if necessary.

6. Melt chocolate and butter in a double boiler.

7. Fold in whipped cream. You should get a stiff chocolate cream.

8. Once the cake is cool, you will assemble it. Place the base layer on a cake base.

9. Brush over the reserved whiskey.

10. Spread half the chocolate filling onto the cake.

11. Place half the cherries on the filling evenly.

12. Place the top slice of cake on top and repeat steps 9 to 11.

13. Place the middle slice on top.

14. Use the whipped cream to frost the cake as desired. I recommend applying a crumb coat, freezing, then applying another coat however your wish.

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  1. oh this looks so good omg. and you did get the carelessly messy, tufted effect! it looks beautiful :)

    1. Thank you! Spent a whole lot of time on it haha...

  2. whiskey sounds like a great addition. it looks amazing!

  3. Hi Joey,
    This is a fantastic cake that we will just love! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Oh my goodness this looks good! I'm a new fan and would love for you to come share this idea on my From the Farm Blog Hop this week:
    Fresh Eggs Daily

  5. Gorgeous cake! Thanks for linking up with What's Cookin' Wednesday!

  6. wow….Amazing cake !!!! these cake look very delicious .Online cake shops offer their customers a full series of choices to buy the cake. I would like to buy black forest cakefor my near and dear ones as its time saving.

    1. I do orders for Singapore customers only though, sorry



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