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    You are in: Home / Recipes / Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007 Recipe
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    Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007

    Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007. Photo by Pixie's Kitchen

    1/7 Photos of Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Pixie's Kitchen's Note:

    This is from the Halloween edition of Martha Stewart Living. It looks devilishly good and I plan on making it as a surprise for my husbands 30th birthday.

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    Units: US | Metric

    For Chocolate Genoise

    For Kirsch Simple Syrup

    For Cherry Filling

    • 2 lbs frozen black cherries, thawed and drained, juice reserved
    • 1/2 cup sugar
    • 3 tablespoons kirsch
    • 2 tablespoons cornstarch

    For Ganache

    • 1/2 cup heavy cream
    • 3 ounces semisweet chocolate, finely chopped

    For Espresso Whipped Cream


    1. 1
      Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
    2. 2
      Whisk together flower, salt, and cocoa powder in a bowl.
    3. 3
      Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
    4. 4
      Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
    5. 5
      Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
    6. 6
      Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
    7. 7
      Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
    8. 8
      Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
    9. 9
      Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
    10. 10
      Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
    11. 11
      Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Haunted Black Forest Layer Cake - Martha Stewart Halloween 2007

    Serving Size: 1 (211 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 529.4
    Calories from Fat 300
    Total Fat 33.3 g
    Saturated Fat 19.7 g
    Cholesterol 232.8 mg
    Sodium 75.3 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 3.0 g
    Sugars 38.6 g
    Protein 7.2 g

    The following items or measurements are not included:



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