Black Forest Cake {Guest Feature}

First I feel I need to give a big thank you to all the bloggers that inspire me... Cannelle et Vanille, What Katie Ate, Tartelette, among many others. Without all of these fabulous blogs mine would not be what it is. I love that fellow mom bloggers and non mom bloggers are be able to share their lives, kids and family. We all have a common interest... food, writing and photography.

I remember growing up and my dad would be hidden away in his dark room developing pictures. My sister and I developed our passionate love for photography from him. How cool is it that we live in the technology era and we have semi professional cameras that are user friendly?! In the 80's photography was anything but user friendly. My dad was not only a successful career man but also an extremely successful photographer.

Generally the food blogging community is supportive and helpful. I can't tell you how many bloggers I've emailed about lighting, camera, food styling issues and all have emailed with tips and incredible support. I'm so thankful to be apart of the blogging community. There's something to be said for writing your thoughts, ideas and heart down for others to read. It's as if you're laying on a long couch privately sharing your inner feelings in a private session.

Now, I bet you're wondering about these gorgeous crowns on my cake?? A friend, who is a photographer and designer, make these crowned embellishments for baby photography, food styling, home decor or whatever may suit your interest. When she went live with them I quickly ordered some for styling foods.

Black Forest Cherry Cake
Cake base adapted from Martha Stewart's chocolate cake (makes one 8-in 2 layer cake)
Frosting adapted from What Katie Ate


For cake:


Ingredients
1 1/2 cups unsweetened cocoa powder
1 1/2 teaspoons salt
3 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
3/4 cup vegetable oil
1 1/2 cups buttermilk
3 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 1/2 cups hot water
I added:
1/3 cup chopped morello cherries
1 22 ounce sour cherry jam

Preparation:
Preheat oven to 350 degrees. Butter 2 8-in non-stick cake pans.

Sift cocoa, flour, baking powder, baking soda, salt and sugar into bowl. Beat in oil, vanilla, buttermilk, eggs, chopped cherries, 1 tablespoon jam and hot water one at a time, using a mixer on low. Beat until smooth, about 4 minutes.

Pour batter into prepared cake pans and bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely and cut off very top layer of cakes.

Once cool slather jam on top of one of the cakes and carefully place the other on top.

For Frosting:


Ingredients
170 grams good 70% chocolate
1 1/4 cups unsalted butter, room temperature
11/4 cups caster (superfine) sugar, sifted
1 tsp vanilla extract

Preparation:

In a bowl beat the butter and sugar until smooth and creamy. In a double boiler melt the chocolate, until just melted, be very careful to not burn the chocolate.

Add the vanilla to the chocolate, let cool slightly. Add to the butter mixture and beat until well incorporated.

Using an icing spatula slather icing onto cake and decorate with a smooth look or a rustic messy look. I love a rustic looking cake!