Baking 114 Day 3

On Monday we made devil's food cake, and today we used it to make black forest cake.

This cake is filled with cherries and swiss meringue butter cream. It is topped with chocolate ganache, cherries and butter cream. It is absolutely DELICIOUS!

Devil's food cake:

1) Sift together

• cake flour 6 oz
• Cocoa 1 oz
• Salt .125 oz
• baking powder .165 oz

2)Add 3.5 oz of nutex (hi ratio shortening) to dry ingredients and mix (with paddle attachment) on speed 1 for 2 minutes.

3)Add

• sugar 8 oz
• milk 4 oz
• vanilla 1/2 tsp

4)Mix on speed 1 for 4 minutes. Add

• milk 3 oz
• eggs 4 oz (beat with milk before adding to bowl)

5 ) continue to beat batter for 5 minutes on speed 1.

Fill an 8" cake pan 1/3 of the way full. (do not spray pan)

Bake in 350 degree oven until the cake springs back when touched.

After the cake has cooled, cut it in half. Pipe a border of buttercream around the edge. Fill the center with one layer of canned cherries. Put the second layer of cake on top. Apply a thin layer of buttercream (a crumb coat) and put cake in cooler until the buttercream firms up.

6) boil 6 oz of heavy whipping cream pour over 8 oz of chocolate. Let the cream sit on top for a minute or so to melt the chocolate. Stir together. Pour ganache over cake. Decorate as desired.

Enjoy!

For the buttercream:

warm 5 oz of egg whites and 10 oz of sugar over a double boiler until the sugar is dissolved. Whip on speed 3 until the meringue comes to room temp (or body temp). On speed two add chunks of butter (12 oz). Whip until it comes to the right consistency.