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THE CAKE INSPIRED BY PORTAL

cook:

20 min

Picture for The Cake inspired by Portal

5,102,381 views  The cake, as they say, is a lie. But this one isn't: a classic black forest gateau, soaked in kirsch and laden with cherries, served entirely without fish-shaped solid waste. Stick around after the show for a sneak peek at "Being with Babish", premiering March 22nd!

4 servings

US

original

metric

INGREDIENTS

medium Eggs (6 large eggs)

8 medium Eggs (6 large eggs)

Granulated Sugar

5 ½ ounces Granulated Sugar

Vanilla Extract

2 tsp Vanilla Extract

All Purpose Flour

3 ½ ounces All Purpose Flour

Cocoa Powder

2 ounces Cocoa Powder

Butter, melted

3 tbsp Butter, melted

Morello Cherries, stemmed and halved

1 jar Morello Cherries, stemmed and halved

Powdered Sugar, divided

1 ½ cups Powdered Sugar, divided

Cornstarch

2 tbsp Cornstarch

Morello cherry juice

½ cup Morello cherry juice

Kirsch

¼ cup Kirsch

Heavy Cream

2 pints Heavy Cream

Shaved Chocolate

2 cups Shaved Chocolate

DIRECTIONS

1.

In a stand mixer, add medium eggs (or large eggs), granulated sugar, and vanilla extract. Whisk for about 8 minutes. On a piece of parchment paper, sift all purpose flour and cocoa powder. Slowly add to whipped eggs and mix with the paddle attachment for about 2 minutes before adding melted butter.

medium Eggs (6 large eggs)

8 medium Eggs (6 large eggs)

Granulated Sugar

5 ½ ounces Granulated Sugar

Vanilla Extract

2 tsp Vanilla Extract

All Purpose Flour

3 ½ ounces All Purpose Flour

Cocoa Powder

2 ounces Cocoa Powder

Butter, melted

3 tbsp Butter, melted

2.

Oil two cake pans and then line the bottoms with parchment paper and oil that as well. Split batter between the two pans. Place in a 350°F oven for 30 minutes. Set aside and allow to cool completely.

3.

Strain morello cherries, but save the juice. Stem and cut each cherry in half. Over a medium high heat in a medium saucepan, add your cherries along with powdered sugar, cornstarch, the cherry juice, and Kirsch. Mix to combine and cook until it all becomes a syrup consistency. Place in a bowl and set aside.

Morello Cherries, stemmed and halved

1 jar Morello Cherries, stemmed and halved

Powdered Sugar, divided

½ cup Powdered Sugar, divided

Cornstarch

2 tbsp Cornstarch

Kirsch

¼ cup Kirsch

Morello cherry juice

½ cup Morello cherry juice

4.

Remove cakes from cake pans. Cut each cake in half, making 4 total layers of cake.

5.

In a stand mixer combine heavy cream and powdered sugar. Combine until you have whipped cream. Set aside.

Heavy Cream

2 pints Heavy Cream

Powdered Sugar, divided

1 cup Powdered Sugar, divided

6.

Place a little whipped cream down to help the cake not slide and then top ½ of the round with some Kirsch followed by whipped cream and cherries. Top with the next cake round along with more whipped cream and cherries. The amount of layers is up to you, I added 3 layers of cake rounds. Once you add your last round, cover the entire cake with whipped cream.

7.

If you’re making chocolate shavings, scrape your knife across the top of a chocolate bar of choice to make it into curly shavings. You can also buy chocolate shavings if you’d prefer.

Shaved Chocolate

2 cups Shaved Chocolate

8.

Add your chocolate shavings to the entire cake on top of the whipped cream. You may want to use gloves to help with the chocolate melting. Once the cake is completely covered, use a piping bag and whipped cream to make some flower blossoms on top of the cake and top each of those with a cherry.

9.

Slice it up, serve and enjoy!

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