I made this cake tonight. My cherry mixture thicken perfect. My chocolate ganache was thick until I added the vanilla and powdered sugar. So after layering I put in the freezer and let the ganache set before icing. It came out perfect. Oh and 1/2 cup flour was perfect. It's more like a devils food chocolate cake or a sponge cake. Make sure you do not over mix or your cake will come out flat. The cherry juice w/out sugar goes in ganache and the one with is the drizzle. The cake was very easy to make however I do have baking experience.
Well, today is black forest cake day! And I have to say this looks amazing. I will be sharing this on our facebook page.
A 1/2 cup of flour? Doesn't sound right.
I made this recipe today for my Bunko group. I am a pretty experienced cook, but this did not turn out as planned. The cherry mixture did not thicken well, nor did the ganache. I ended up making a trifle, which got rave reviews. The flavors are great, but could not achieve a finished cake like the one pictured. I will probably keep this recipe as a trifle! I broke the cake into pieces, topped with some of the cherry mixture, and then the chocolate "ganache". Topped with whipped cream mixture and then repeated steps to finish with whipped cream. It looked lovely in a glass trifle dish.
Jepers: the cherry juice mixed wirh sugar is drizzled on cake layers and the other is added to choco cherry ganache. What you see on top of cake is the choco cherry ganache frosted with the white whipped cream . Sounds delicious but also labor intensive with baking experience very helpful.
'Haven't actually tried it yet. It sounds great, but the recipe is rather confusing. Which portion of reserved cherry juice goes into the cherry-ganache filling - the one with the sugar added or the one without? The recipe doesn't say. Also, why is the frosting on top of the cake is a decidedly different shade than that on the sides? There's no mention of two different frostings.