Althought the traditional Bavarian recipe I have been using for Black Forest Cake has always been a hit, this month’s Cuisine Magazine included an alternate recipe. So, that’s going to work tomorrow. Well, I’ll keep a piece or two home, but most of it goes to my coworkers – I don’t need that much chocolate.
This recipe omits the chocolate mousse and cream cheese frosting, replacing both with more layers of whipped cream and cherries. And, the cake is noticably moister than the European norm. Unfortunately, it has to set overnight so I can’t taste it, but it sure does look good. Mmmm… chocolate and cherries….