Delectables with Dan: Chocolate-Cherry-Chub-Cake
Welcome to 2018 with Delectables with Dan!
We're going to kick off the new year with a chocolatey, cherry masterpiece known as my Chocolate-Cherry-Chub cake! You can do these as cupcakes as well! Might do a separate blog doing the recipe as cupcakes, might not.
You can use a chocolate cake mix for this or a devil's food cake mix for this recipe. To make things a bit easier on myself, I'm using a boxed chocolate cake mix. If you are not going to use a prepared cake mix, you will need the following to make your cake.
INGREDIENTS:
175g salted butter
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
Half of a 410g tin cherry pie filling.
(if you can find sugar-free use that, if you can't it's no bother. )
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs, butter and buttermilk or yoghurt together. Scrape liquid mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free. Add your cherry pie filling and carefully mix into the batter.
If you are using a boxed cake mix, add the cherries to the dry cake mix and stir together. Then add the water, veg oil and egg as instructed.
Grease cake tins or line with baking parchment before putting in to bake at 165C (325F) for 25-30 minutes. Make sure that cakes are fully baked before removing them from the oven. Since it's colder than a witch's tit in a brass bra, you can just pop those cakes outside to cool while you prepare your icing.
ICING:
1 package cream cheese
1 tsp vanilla essence
1/2 tsp almond extract
115g granulated sugar
480 ml double cream
2 tsp Bailey's Chocolate Cherry Liqueur
Make sure that your beaters are chilled before attempting to make the icing.
In a large mixing bowl, combine the Bailey's, cream cheese, vanilla essence & almond extract. Give a light stir. Add your sugar to the mix. Beat on medium-high for a few minutes before starting to pour in the double cream.
"Oh yeah, whip it good!! Just like a dominatrix should!!" I mean, make sure that you whip your mixture until stiff peaks form...Okay, I just can't do this right now, I'll be right back. HAHAHA.
Make sure that you remove the second cake's foreskin before setting it atop the first cake. Press the second cake on top of the first, have them spoon it up nice and cosy; the weather is perfect for spooning. Using an icing spatula, gather a large amount of the whipped cream icing and drop it into the centre of the cake. Lovingly work the icing around the entire surface like your slathering your lover's behind with BBQ sauce. (Thank you for the wonderful suggestion, Champ.) Don't ice the side of the cake. I mean, you can if you want to, but you'd have to make more icing and that would cut down in the eating it off people time...I mean, sharing this cake with your grandmother.
I got a new icing tool for Christmas and I've been itching to pump this baby full of my delicious, creamy icing and go to town on a cake with it. Using a small star tip you are going to ice small cakes around the top of the cake.
TOPPING:
7 dark sweet cherries
7 maraschino cherries
16 dark chocolate melting wafers
Once you have iced little stars around the top of the cake, place a red cherry and a dark cherry in between each icing star. In the centre of the cake, press two of each cherry in the centre. Place the melting wafers in a microwave-safe bowl and microwave until melted. Take your melted chocolate out of the microwave and stir with a spoon. Take the spoon and dip it into the chocolate and in a circular movement wave it around the surface of the cake 2-3 inches away from the surface to create a chocolate splatter pattern. Go wild. Drizzle your silky chocolate all over the cake's face give it a nice Irish facial.
Put into the icebox to chill unless being served right away. Don't let cake sit for more than 3 days tops due to the cream cheese in the icing. It's great with coffee, tea, hot chocolate or a shot of something else. Enjoy.
Coming up this spring, there will be a strawberry version of this cake so keep an eye out for that. See you throughout the year as we get down, dirty and baked with Delectables with Dan.
**Inspired by a Black Forest Gâteau/ Schwarzwälder Kirschtorte**
Black Forest Gâteau Authentic German Recipe (in English)
http://www.mybestgermanrecipes.com/authentic-german-black-forest-cake/
We're going to kick off the new year with a chocolatey, cherry masterpiece known as my Chocolate-Cherry-Chub cake! You can do these as cupcakes as well! Might do a separate blog doing the recipe as cupcakes, might not.
You can use a chocolate cake mix for this or a devil's food cake mix for this recipe. To make things a bit easier on myself, I'm using a boxed chocolate cake mix. If you are not going to use a prepared cake mix, you will need the following to make your cake.
INGREDIENTS:
175g salted butter
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
Half of a 410g tin cherry pie filling.
(if you can find sugar-free use that, if you can't it's no bother. )
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs, butter and buttermilk or yoghurt together. Scrape liquid mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free. Add your cherry pie filling and carefully mix into the batter.
If you are using a boxed cake mix, add the cherries to the dry cake mix and stir together. Then add the water, veg oil and egg as instructed.
Grease cake tins or line with baking parchment before putting in to bake at 165C (325F) for 25-30 minutes. Make sure that cakes are fully baked before removing them from the oven. Since it's colder than a witch's tit in a brass bra, you can just pop those cakes outside to cool while you prepare your icing.
ICING:
1 package cream cheese
1 tsp vanilla essence
1/2 tsp almond extract
115g granulated sugar
480 ml double cream
2 tsp Bailey's Chocolate Cherry Liqueur
Make sure that your beaters are chilled before attempting to make the icing.
In a large mixing bowl, combine the Bailey's, cream cheese, vanilla essence & almond extract. Give a light stir. Add your sugar to the mix. Beat on medium-high for a few minutes before starting to pour in the double cream.
"Oh yeah, whip it good!! Just like a dominatrix should!!" I mean, make sure that you whip your mixture until stiff peaks form...Okay, I just can't do this right now, I'll be right back. HAHAHA.
Make sure that you remove the second cake's foreskin before setting it atop the first cake. Press the second cake on top of the first, have them spoon it up nice and cosy; the weather is perfect for spooning. Using an icing spatula, gather a large amount of the whipped cream icing and drop it into the centre of the cake. Lovingly work the icing around the entire surface like your slathering your lover's behind with BBQ sauce. (Thank you for the wonderful suggestion, Champ.) Don't ice the side of the cake. I mean, you can if you want to, but you'd have to make more icing and that would cut down in the eating it off people time...I mean, sharing this cake with your grandmother.
I got a new icing tool for Christmas and I've been itching to pump this baby full of my delicious, creamy icing and go to town on a cake with it. Using a small star tip you are going to ice small cakes around the top of the cake.
TOPPING:
7 dark sweet cherries
7 maraschino cherries
16 dark chocolate melting wafers
Once you have iced little stars around the top of the cake, place a red cherry and a dark cherry in between each icing star. In the centre of the cake, press two of each cherry in the centre. Place the melting wafers in a microwave-safe bowl and microwave until melted. Take your melted chocolate out of the microwave and stir with a spoon. Take the spoon and dip it into the chocolate and in a circular movement wave it around the surface of the cake 2-3 inches away from the surface to create a chocolate splatter pattern. Go wild. Drizzle your silky chocolate all over the cake's face give it a nice Irish facial.
Put into the icebox to chill unless being served right away. Don't let cake sit for more than 3 days tops due to the cream cheese in the icing. It's great with coffee, tea, hot chocolate or a shot of something else. Enjoy.
Coming up this spring, there will be a strawberry version of this cake so keep an eye out for that. See you throughout the year as we get down, dirty and baked with Delectables with Dan.
**Inspired by a Black Forest Gâteau/ Schwarzwälder Kirschtorte**
Black Forest Gâteau Authentic German Recipe (in English)
http://www.mybestgermanrecipes.com/authentic-german-black-forest-cake/
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