Yummy Experiment #52: Black Forest Cake

Yummy Experiment #52: Black Forest Cake

I can’t believe that it’s been a year since my last “officially-recorded-in-my-blog-for-posterity” baking experiment! The last one was the Apple Pear Bread I made back in March 2016. . .a year ago! Another baking experiment was definitely in order. 🙂

Presenting my version of Goldilocks’ Black Forest Cake!

This one on the left is a picture of the Black Forest Cake from Goldilocks. FYI: Goldilocks is a chain of bakeshops in the Philippines. In the U.S., they have branches in California and Nevada. (Here’s their U.S. website.) By the way, I wasn’t paid to promote them here.

Anyway, I was torn between their Black Forest Cake or Red Ribbon Bakeshop’s (another bakeshop chain in the Philippines), but since I found the Goldilocks recipe online, it’s what I used.

Thanks to Positively Filipino for sharing the recipe! If you’d like to check out the full recipe, feel free to hop on over their website. I’ll list the ingredients here just in case you’d like to try making the cake yourself.

Choco Butter Cake (see Choco Butter Cake recipe) – 2 Pieces
1 cup cherry pie filling
Maraschino Cherries – 8 – 10 pieces
Whipping Cream – 2 cups

After baking the Choco Butter cake at 350 F, let it cool then cut each cake into two, so you’ll end up with 4 cake layers. Little rebel me baked two pieces of cake, but I didn’t cut each cake into 4 equal parts. I covered each layer with cling wrap and placed it inside the refrigerator to cool.

While the cake was cooling in the refrigerator, I whipped the heavy whipping cream in my mixer using the wire whisk attachment until it reached medium peak stage.

Once the cake cooled down, I placed it on a cake board then spread the whipped cream and the cherry pie filling on top.

I placed the second layer on top then covered it with whipped cream. I wasn’t sure how much cherry pie filling topping I wanted, so I placed a cookie cutter in the meantime. Then I spread some more whipped cream on the top and the side.

I decided to expand the area covered by the cherry pie filling. I also made rosettes on the edge of the cake, but didn’t put cherries on top of each rosette. Putting chocolate shavings on the side of the cake was quite challenging.

I used the extra chocolate shavings as kind of a wall to divide the cream frosting and the cherry pie filling.

It doesn’t look the same as Goldilocks’ or even Red Ribbon’s, but whatever. This way of decorating is mine. 😉 I’m not a cake decorating expert, so I was part excited, part scared when it was time to decorate this cake. I even listened to Vivaldi’s Four Seasons while doing this experiment. That way, I’m in a relaxed state of mind.

After getting refrigerated, the cake was ready for eating. Here’s what happened to my experiment!

There you have it, my first baking experiment for 2017. I bookmarked the recipe because who knows? Maybe I’ll do it again in the future. I’m only too glad that I gave it a try. I’ve almost forgotten how much fun baking can be.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.