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Black Forest Cake w/Cognac Cherry Sauce and Truffle Glaze

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Servings: Serves 12

Cook Time: 105 minutes

Prep Time: 40 minutes


Black Forest Cake w/Cognac Cherry Sauce and Truffle Glaze
13/4 cup White cake flour, unsifted
1/4 cup All purpose flour
141/2 oz Sugar
cup Unsweetened cocoa powder
11/2 teaspoon Baking Soda
1 teaspoon Salt
11/2 cup Buttermilk
2 each Egg
11/2 teaspoon Vanilla extract
2 teaspoon instant espresso powder
5 tablespoon Vegetable shortening
5 tablespoon Unsalted butter, softened
15 oz Cherries, black, w/liquid, cnd, INTL
61/3 tablespoon Liqueur, cognac
2/3 cup Heavy cream
6 oz Baking Chips, chocolate, bittersweet, CC-1138
12 tablespoon Whipped cream topping


1. Heat oven to 350 F. Spray a bundt or tube pan well with flour-added cooking spray; alternately, spray with cooking spray and dust with flour.
2. Prepare cake. In a large mixing bowl, whisk together cake flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt. Measure buttermilk into large measuring cup and whisk in eggs, vanilla, and espresso powder.
3. Add wet ingredients, shortening, and butter to dry ingredients. Use an electric mixer on low to beat for 1 minute, pause to scrape sides with a rubber spatula, then increase to high and beat for an additional 1 to 2 minutes, until batter is smooth and well mixed. Pour into prepared pan.
4. Bake at 350 F for 35 to 40 minutes, or until a cake tester inserted in center comes out clean. Let cool for 5 minutes, then invert cake onto a plate or rack and let cool.
5. While cake bakes, prepare cognac-cherry sauce. Drain cherry syrup into a small saucepan; set cherries aside. Add sugar to syrup and bring to a boil, stirring frequently. Reduce by about one-third (sauce will not thicken). Add cherries and cognac to reduced syrup; simmer gently for 3 to 4 minutes. Sauce may be prepared in advance and kept, refrigerated, in a lidded glass jar.
6. While cake cools, prepare truffle glaze. In a medium saucepan over low heat, heat cream to near boiling. Turn off heat and add chocolate. Let sit for a few minutes to melt chocolate, then add butter and shortening and whisk until smooth and glossy. Whisk in cognac.
7. Assemble cake. When cake is still warm to the touch, but not hot, spoon 5 Tbsp. cognac-cherry sauce over top, letting it run down sides. Let cake sit, absorbing liquid, until cool. When cake is cool, spoon truffle glaze on top. Reserve some glaze to spoon over individual pieces; any leftover sauce can be refrigerated. Pipe whipped cream around bottom edge of cake and stud with cognac-soaked cherries.
8.Serve slices with additional whipped cream or vanilla ice cream, if desired, and cognac-cherry sauce and truffle glaze in small bowls on the side.
Whipped cream is used for garnish, and vanilla ice cream, if desired.
Fresh Magazine

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 424 kcal (21%)
Calories from Fat 252 kcal (0%)
Total Fat 28 g (43%)
Saturated Fat 21 g (105%)
Cholesterol 65 mg (21%)
Sodium 416 mg (17%)
Total Carbohydrates 69 g (23%)
Dietary Fiber 7 g (28%)
Protein 17 g (28%)
Vitamin A 321 IU (6%)
Vitamin C 4 mg (6%)
Calcium 80 mg (1%)
Iron 17 mg (28%)

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