Black Forest Cake

Ingredients

• 1 tbsp light corn syrup
• ¼ cup bourbon
• ¼ tsp nutmeg
• 1 tbsp Amoretti® Black Cherry Compound
• 3 tbsp Amoretti® Organic Blue Agave Nectar Light or Amber
• 2 tbsp Amoretti® Cherry Swirl
• 1 - 12oz package frozen cherries, defrosted
• 1 cinnamon stick

• ½ cup + 2 tbsp water, divided
• ½ cup sugar
• 1 tsp Amoretti® Black Cherry Compound
• ½ tsp Amoretti® Kirsch Extract W.S.

• 1½ cups water
• ¾ cup + 1 tbsp cocoa powder
• 3 cups + 2 tbsp cake flour
• 2¼ cups sugar
• 1½ tsp salt
• 2¾ tsp baking soda
• 1½ cups buttermilk
• 1 cup + 2 tbsp oil
• 3 eggs
• ½ tsp Amoretti® Espresso Coffee Extract W.S.

• 1½ cups heavy cream
• 1 - 8oz package cream cheese, room temperature
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup powdered sugar
• ¼ tsp Amoretti® Espresso Coffee Extract W.S.
• 1 tsp Amoretti® Kirsch Extract W.S.
• 2 cups Drunken Cherries

• 2 cups heavy cream
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• ¾ tsp Amoretti® Kirsch Extract W.S.
• 1 tbsp dry milk powder
• ½ cup powdered sugar
• ¼ cup shaved or grated chocolate, for decorating

• 3 - 9" cake pans

Directions

1. In a large bowl, whisk together corn syrup, bourbon, nutmeg, Black Cherry Compound, Agave Nectar, and Cherry Swirl.
2. Add cherries and cinnamon stick. Toss to combine.
3. Cover and chill overnight. Cherries will keep, refrigerated, 7-10 days.

4. In a small saucepan over medium-high heat, stir together ½ cup water and sugar.
5. Bring to a boil and cook until sugar dissolves.
6. Remove from heat and let cool. At this point, the syrup can be chilled for a week.
7. Add Black Cherry Compound, Kirsch Extract, and remaining 2 tbsp water to cooled syrup. Stir to combine.

8. Preheat the oven to 350℉.
9. Spray and line three 9" cake pans with parchment paper.
10. Bring water to a boil. Add cocoa powder and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Remove from heat and set aside.
11. Sift cake flour, sugar, salt, and baking soda into a bowl.
12. In a separate bowl or large measuring cup, whisk together buttermilk, oil, eggs, and Espresso Coffee Extract.
13. Add liquids to dry ingredients and mix on low until combined, scraping the bowl a few times.
14. Stir in the cocoa powder mixture.
15. Divide the batter evenly between pans.
16. Bake 18-20 minutes until a skewer inserted in the center comes out clean.
17. Let cakes cool completely then wrap and chill for at least 3 hours or overnight.

18. Whip cream to medium peaks and set aside.
19. Beat cream cheese until smooth, scraping the bowl.
20. Add butter and beat to combine, scraping the bowl.
21. Add powdered sugar and mix, scraping the bowl.
22. Add Espresso Coffee and Kirsch Extracts.
23. Fold in the whipped cream.

24. Level cooled cakes. Save the tops (bake at 350℉ 8-10 minutes then process to fine crumbs) to use for decoration.
25. Place one layer on a cake plate or stand. Using a toothpick, poke tiny holes all around the cake and brush liberally with soaking syrup.
26. Spread half the filling, less ¼ cup, over the cake. Scatter ⅓ of the Drunken Cherries over filling, pressing lightly. Spread reserved ¼ cup filling over cherries.
27. Place the second cake layer over filling.
28. Using a toothpick, poke tiny holes all around the cake and brush liberally with soaking syrup.
29. Spread remaining filling, less ¼ cup, over the cake. Scatter ½ of the remaining Drunken Cherries over filling, pressing lightly. Spread reserved ¼ cup filling over cherries.
30. Top with final cake layer. Poke holes with toothpick as before and brush liberally with soaking syrup.
31. Wrap and chill cake overnight.

32. In a large bowl whip cream, Madagascar Bourbon Vanilla, Kirsch Extract, dry milk powder, and powdered sugar to medium peaks.
33. Cover the sides and top of the cake with most of the whipped cream icing. Save some to decorate the top if desired.
34. Chill at least 2 hours or overnight.
35. Using the palm of your hand, press a small amount of cake crumbs (from Step 24) onto the bottom edge of the cake, turning as you go, to make a scalloped design around the cake.
36. Finish the cake by piping large rosettes around the top edge and pressing the remaining Drunken Cherries into the rosettes and over the top of the cake.
37. Sprinkle grated chocolate over the top and serve.

• This cake is best prepared over two or three days.
• The soaked cake should sit overnight so the flavors can meld.