This is a building on recipes recipe so be sure to have all your base recipes prepared in advance before beginning For those who want a more "marshmallow-y" filling do not add the butter or shortening to the swiss buttercream recipe
I should preface this blog post by saying that this Black Forest Cake I am sharing with you, is the American version Black Forest Cake!
This is not the authentic German version that is loaded up with Kirshwasser infused cherries, Kirsh flavored whipped cream and a drunken simple syrup to soak the cake layers.
Now please let me be clear that I am not at all knocking the authentic German version by any means…after all it is a classic cake; a most famous and delectable dessert enjoyed by…….. ADULTS!
I have learned over the years as baker /owner of a retail bakery and as pastry chef/ blogger here on the internet, that there are many more people who DO NOT like alcohol in their desserts as opposed to the people who do like a little “toddy” now and then.
So in the interest of preparing a cake that most people will actually make and eat, I am going to show the American version today.
I am however going to be using small amounts of Kirshwasser in the black cherry compote, the whipped cream and the simple syrup, but you can of course leave it out of everything completely with no substitutions.
All you die hard pastry passion-istas……. cover your eyes! It’s about to get deliciously sacrilegious up in here!
And here you have it- by popular choice ~ posted by Bareerah Nana-Patel!!
Bareerah used some different ice creams and cake for the original pictured here, but I will be putting my little spin on this Ice Cream Cake of course, so you all can feel free to do the same.
If you have a favorite ice cream flavor then by all means please change it up!
Just a couple things to consider when making ice cream cakes though, is #1 the Icing and #2 the Cake
That is if you even want icing or cake in your ice cream cake!
But for those of you who do indeed want a couple layers of cake in there with some icing to seal the deal….well we obviously have to FREEZE this cake at all times, so you should consider the cake choice to be one that will do well being served under those circumstances.
And wherever did we learn that? Why, the blog post called What is Cake? Of course!
Angel Food Cake is my favorite cake to use in Ice Cream Cake, since there is NO FAT in the recipe it will not be hard and dry when frozen!
Another good one would be the Chiffon Cake or the Yellow Cake since those are both made with oil, they have a better chance of staying pliable and softer when super cold.
I don’t have any qualms about eating my chocolate cake frozen either…I would eat that cake under ANY circumstance!
Next you will decide on the icing. Again considering that it will be frozen when serving.
As amazing as that buttercream recipe may be; I think that not many people want to eat it when it is frozen!? But hey, then again there are no rules really so you decide!
Whipped Cream is usually my choice when icing Ice Cream Cakes, however if you work fast enough you can always use some semi melted vanilla ice cream as the icing!
This was a trick I learned way back when I worked at Baskin Robbins as a cake decorator! Believe me it’s not easy to use melting ice cream as an icing! But it does really work well for texture, taste and overall effect of an ice cream cake! You just need a super heavy duty freezer to blast that baby frozen once you get it is place!
This time though, I will be using ganache since my cake just happens to be chocolate and oreos overload!
Why not make it even more sinful with a hefty slathering of rich deep chocolate ganache too!
*I will note that I had a tricky time icing it with ganache without a crumb coat, I highly recommend using a very thin layer of either whipped cream or buttercream or even some thickened ganache to make a base layer before pouring warm ganache straight over ice cream! What a melting mess!
So let’s get down to business….this cake ain’t no joke, WE HAVE WORK TO DO!
Yes the prep times says 24 hours! That is not a typo! 🙂
It is best to start this project at least 1 day ahead of time and be sure to have sufficient space cleared in your freezer before beginning. We will have to go in and out of the freezer quite often while building this cake, so the colder it is, the better it will be too! This is a building on recipescake so be sure to have all of your base recipes prepared ahead of time You will need 4- 7" cake pans to mold your ice cream layers as well If you do not have 4- 7" cake pans you can absolutely still make this cake, however you will just not have a 7-Layer one like I am making!
Author: Gretchen's Bakery
Serves: 1 - 7" Cake
Ice Cream of choice 2 Gallons (I used Oreo in chocolate & vanilla, vanilla and then Mrs. Fields Brownie Blast in chocolate)
¼ RecipeButtercreamfor the rosette garnish and if you decide to do a crumb coat this will be enough
Line the cake pans with plastic wrap and press ½ gallon of ice cream into each pan then freeze immediately for at least 4 hours or best overnight.
On day 2, prepare the oreo crust by combining 1½ cups crushed oreo cookies with the melted butter.
Press mixture into the bottom of a greased and parchment paper lined 7" cake pan orring mold as shown in the video
Bake in a preheated 350°F oven (177°c) for approximately 10 - 12 minutes.
Cool completely, meanwhile set up a double ring mold (or spring form pan with out the bottom attached as shown in the video) and place the cooled oreo crust in the bottom of the mold, then begin layering the ice cream on top of the oreo crust alternating with the angel food cake until no ice cream layers or cake layers remain.
Freeze again until solid.
Ice with your choice of icing and then cover with melted ganache and garnish as you wish.
I had a really hard time finding those Adirondack Chairs at Michael’s Crafts as I’d always seen them there in the past. But of course once I finally needed them for a project they were no where to found, so I ordered them through an online craft supplier.
I will let you in on a secret I didn’t mention in the video: I had about 1 cup of buttercream leftover from an earlier project and I didn’t want to waste that either. So I added it to my vanilla pastry cream recipe and O M G! It took this classic combination to heights I’d never dreamed of!
I honestly didn’t think it would do much to the filling, but what a great way to incorporate something I didn’t know what else to do with!
So you see guys, be creative…. experiment with different things; you never quite know what gems are hiding if you don’t dig around and stir things up a bit!
(Now I didn’t include the buttercream in the recipe below, since #1 I don’t want you to make an entire recipe just to add a spoonful…and #2 I didn’t mention it in the video so to add it in here would be a nightmare of confusion I couldn’t handle! Since I’ve learned that only a handful of you guys actually READ my blog posts….I feel like this is the hidden gem of information that only SOME of you will get! Wink wink..secret handshake private club stuff right here!)
AND……………………. if anyone pays attention in my videos – the reason this is called a PIE and not a CAKE is because originally the New England’ers that first made this classic combo did not have cake pans, so they would bake their batters in Pie Tins!
NOW- I have been corrected and someone else mentioned the “real” history of the Boston Creme Pies as follows:The original Boston Cream Pie was never baked in a pie tin at all. Dating back to 1856, an Armenian-French chef by the name of M. Sanzian created this dessert, and did in fact, bake sponge cake layers in true round tin cake pans. It was originally named for the Parker House – dubbed “Parker House Chocolate Cream Pie”. The use of pie tins did not come into play until 1875 when the New York Times featured this recipe after Christmas. Use of pie shaped tins were for common-folk/common-households, and not the traditional Pastry Arts methods.