Despite the terrible, awful, horribleness this year brought at every turn, it didn’t drag on and on for me. As Christmas approaches at a freakishly rapid pace, I am shocked at how quickly this wasted year has gone by. In March and April, I never thought I would say that, but here we are with only weeks left in 2020 and it feels like a blur, a year that whooshed past, hopefully bringing a better one in its wake.
Maybe I want to ring in the holidays and a new year with a cake not as a celebration of the year that was, but in spite of it, as a tongue sticking out, middle finger high in the air, serious side eye screw you to the year that ruined so much for so many people.
And this Black Forest Gateau might just be the perfect cake for that lofty task. It sounds fancy, but it’s totally game for a pajama Netflix party of one. At it’s core, this is a chocolate (okay carob, whatever) cake with stewed cherries and whipped cream. Um, yum.
It’s dark and moody with the super rich cake, but then light and fluffy with the whipped cream, and the bright and fruity cherries are there to bring everything together. Also, the cherries have booze in them, so there’s that.
I hope you make this cake, now or when times of better. Share it with friends or family or neighbors or don’t.
I think that’s the thing I took away from this year that wasn’t: to be me, follow my instincts, and not worry not just about what others might think about me, but also not worry about what others are doing. That’s when I find peace and happiness, when I’m not stressing about everyone else, and instead focusing on me.
And right now, I’d like to focus on this cake. Speaking of the cake, feel free to make it work for your needs and wants. I made it primal by using dairy but no grains or refined sugar, but you do you 🙂Print
Black Forest Gateau
- Total Time: 2 hours
- Yield: 10-12 servings 1x
2 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour
¾ cup carob or cocoa powder
1 tablespoon espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 ¼ cups coconut sugar
2 large eggs
½ cup olive oil
2 teaspoons pure vanilla extract
1 cup milk (I used almond, use what you love)
2/3 cup hot brewed coffee
2 cups pitted bing or sour cherries
¼ cup pure maple syrup
¼ cup brandy or liqueur of choice (I actually used black raspberry vodka)
2 cups heavy cream
1 vanilla bean, split and scraped, seeds reserved
10–12 bing cherries with pits and stems
2 tablespoons coconut oil
2 tablespoons carob or cocoa powder
Make the cake. Preheat oven to 350 degrees F. Oil and line 2 8 or 9 inch round pans with parchment.
In a large bowl, whisk together the flour, carob or cocoa, espresso, baking powder and soda, and coconut sugar. Add the eggs, oil, milk, vanilla, and coffee, and whisk to combine. Divide batter equally between the pans and bake 25-30 minutes, until toothpicks inserted in the center come out clean or with a few moist crumbs. Cool cakes completely in pan. Cakes may be made up to 1 day ahead.
Make the cherries. In a medium saucepan, combine cherries, syrup, and liqueur. Place over medium heat, and cook, stirring frequently until cherries soften and liquid thickens, about 20 minutes. Pour into a bowl to cool to room temperature, before covering and refrigerating until chilled. Cherries may be made up to 1 week ahead of time.
To assemble the cake, place the cream in a large bowl. Using a hand or stand mixer, beat until stiff peaks form. Beat in the vanilla bean seeds.
Melt the coconut oil in the microwave for 1 minute. Stir in the carob or cocoa powder, and dip the cherries in until fully coated. Place on parchment paper to set.
Place one cake on a stand or serving platter of your choice. Top with a thick layer of whipped cream. Spoon a layer of cherries on top, leaving a small boarder of cream. Top with the remaining cake. Dollop cream over the top of the cake and smooth down the sides using an offset spatula until the entire cake is covered. Top with cherries and carob or chocolate shavings if desired.
Chill cake at least two hours before serving. Cake may be stored in the refrigerator for up to 3 days. Serve with more cherries and cream if desired.
Recipe adapted from Butter and Brioche
- Prep Time: 1 hour
- Cook Time: 1 hour
John / Kitchen Riffs says
Although we’ve had some good stuff happen in 2020, it’s largely a year we want to forget. Looking forward to 2021 — and to making this cake! 🙂 Thanks. And happy holidays!
Yes, happy holidays, John! I do hope it’s a better year.