Black Forest Cake, remodeled

By taniaf

Elizabeth Faulkner

Ingredients

• Cake:
• 6 oz flour
• 5.5 oz sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 2 oz dark chocolate, chopped
• 2 oz butter, melted
• 1/2 c canola oil
• 1/2 c sour cream
• 1 tsp vanilla
• 1/2 tsp white vinegar
• 2 tsp red food coloring
• 2 eggs
• Chocolate pudding:
• 4 oz dark chocolate, chopped
• 1/2 c cream
• 1 tbsp cocoa
• 2 tsp cornstarch
• 2 tbsp sugar
• 1 c milk
• Whipped cream:
• 1 c heavy cream
• 2 tsp sugar
• 1 tsp kirsch
• 1/4 tsp vanilla

Preparation

Step 1

Cake:
Grind chocolate and cocoa together. Combine wet ingredients in one bowl, then combine dry ingredients over the wet. Mix together well. Mix in chocolate and color and vinegar. Bake in a sheet pan at 325 for 15-20 minutes.

Pudding:
Heat cream and pour over the chocolate to melt.
Combine the cornstarch with 1 tbsp cold milk to dissolve. Add to rest of the milk, cocoa and sugar in a saucepan and cook over medium heat until thick. Whisk in the dark chocolate cream mixture. Let chill before serving.

Whipped cream:
Whisk cream with sugar to soft peaks, add kirsch and vanilla, whisk a few minutes more.

to plate:
break off chunks of cake onto each plate. add a dollop of chocolate pudding and whipped cream. Shave chocolate over top. Add amarena cherries if desired.