I know so little about celebrating Reformation Day as some do and have for years... but I love the idea! It is a wonderful alternative to a "Halloween" observance... and another option besides the "Harvest Festivities" which are fine, but I just thought this was a great option as well.
Reformation day marks the separation of our faith from the hands of the Catholic Church and its control and oppression... and brought God's marvelous truths and the Truth of His Son's grace and redemptive work on the cross back into the minds and hearts of the commoners of the time. We now have a Bible that we can read ourselves without interpretation from the popes and cardinals or any church hierarchy. Thank you Lord and Thank you Martin Luther for being obedient to the call of the Lord on your heart...
So, to commemorate, we're gonna do our own "indulging" on this delectable German cake!
It's been stated by a native from Germany that this specific recipe is the closet to the authentic German rendition of this cake as she has ever seen... only difference being the cherries in the original recipe were soaked in high proof alcohol for an extended period of time.
...and I'm sure if my daughter Noelle has her way ... we will all be relaxing after dinner and dessert to the annual showing of the film "Luther" starring Joseph Fiennes and Sir Peter Ustinov. It is a little off on the Katherina and Martin's relationship... but I hear the documentation of the facts through out are close to authentic. In any case, it is an inspiring work. (Note: I do have a few concerns to share about some of the contents of the movie for youngers...email me for details if interested at vintagemommy@gmail.com)
So, Here's the recipe...
Black Forest Cake Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours 10 Minutes
Yields: 12 servings
"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
"INGREDIENTS:1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
t1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk 1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries,
drained 2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
Line the bottoms of two 8 inch round pans with parchment paper circles.
Sift together flour, cocoa, baking soda and 1 teaspoon salt.
Set aside.
2. Cream shortening and sugar until light and fluffy.-- Beat in eggs and vanilla. --Beat in flour mixture, alternating with buttermilk, until combined. -- Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.-- Cool completely.
Remove paper from the cakes.-- Cut each layer in half, horizontally, making 4 layers total.-- Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy.-- Add confectioners sugar,-- pinch of salt, and coffee;-- beat until smooth.
If the consistency is too thick, add a couple teaspoons of cherry juice or milk.-- Spread first layer of cake with 1/3 of the filling.-- Top with 1/3 of the cherries.-- Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks.-- Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.-- Frost top and sides of cake.-- Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Reformation day marks the separation of our faith from the hands of the Catholic Church and its control and oppression... and brought God's marvelous truths and the Truth of His Son's grace and redemptive work on the cross back into the minds and hearts of the commoners of the time. We now have a Bible that we can read ourselves without interpretation from the popes and cardinals or any church hierarchy. Thank you Lord and Thank you Martin Luther for being obedient to the call of the Lord on your heart...
So, to commemorate, we're gonna do our own "indulging" on this delectable German cake!
It's been stated by a native from Germany that this specific recipe is the closet to the authentic German rendition of this cake as she has ever seen... only difference being the cherries in the original recipe were soaked in high proof alcohol for an extended period of time.
...and I'm sure if my daughter Noelle has her way ... we will all be relaxing after dinner and dessert to the annual showing of the film "Luther" starring Joseph Fiennes and Sir Peter Ustinov. It is a little off on the Katherina and Martin's relationship... but I hear the documentation of the facts through out are close to authentic. In any case, it is an inspiring work. (Note: I do have a few concerns to share about some of the contents of the movie for youngers...email me for details if interested at vintagemommy@gmail.com)
So, Here's the recipe...
Black Forest Cake Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours 10 Minutes
Yields: 12 servings
"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
"INGREDIENTS:1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
t1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk 1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries,
drained 2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
Line the bottoms of two 8 inch round pans with parchment paper circles.
Sift together flour, cocoa, baking soda and 1 teaspoon salt.
Set aside.
2. Cream shortening and sugar until light and fluffy.-- Beat in eggs and vanilla. --Beat in flour mixture, alternating with buttermilk, until combined. -- Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.-- Cool completely.
Remove paper from the cakes.-- Cut each layer in half, horizontally, making 4 layers total.-- Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy.-- Add confectioners sugar,-- pinch of salt, and coffee;-- beat until smooth.
If the consistency is too thick, add a couple teaspoons of cherry juice or milk.-- Spread first layer of cake with 1/3 of the filling.-- Top with 1/3 of the cherries.-- Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks.-- Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.-- Frost top and sides of cake.-- Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Yum!
