I have never made a Black Forrest Cake before and my sister was asked my opinion on how one should taste. She was asked to make one so she made a practice cake and said the cake had a very very very strong liquor flavor to it. She ended up throwing it away since no one would eat it. Does anyone have any experience with this one?
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Do you use Kirsch in your Black Forrest Cake?
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- DeliciousDesserts
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I do not use it in the cake itself. I bake a devils food cake.
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I have used kirsch and regular brandy/cognac at different times. Both are good.
I use the sour cherries from a can (they have been cooked with sugar). Some customers like the juice to be made into a filling with cornstarch, and some like just the cherries stuck onto layers of whipped cream.
Any way, I make 4 chocolate cake layers about 3/4" thick and each layer gets 1-2 tablespoons of liquor sprinkled onto it. NOT a strong taste at all by the time it soaks into the cake.
And the cake tastes MUCH better the day after you assemble it. Of course it needs to be kept in the fridge.
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