What do you get when you combine Black Forest Cake and Cherry Pie? My latest cake creation! Meet my Chocolate Cherry Pie Cake – layers of chocolate cake, chocolate ganache, pie crumbs, fresh cherry pie filling and mascarpone frosting.
I’ve been wanting to make a Black Forest Cake for some time, but I keep putting it off because I’ve been hoping to come up with an idea to make it a little more unique than most recipes. I hadn’t come up with anything.
I also had the idea recently to make a cherry pie cake for the Fourth of July. While I don’t love pie, there’s something so American about a classic cherry pie, that it seemed like the perfect cake to make for the coming holiday.
Then, as it usually happens, I was laying in bed thinking about cake when the idea hit me to combine these two classic desserts. Taking the chocolate cake and whipped frosting elements from a Black Forest Cake and combining them with a fresh cherry pie filling and pie crumbs seemed liked the perfect marriage! So off to the kitchen I went to whip it up.
With all that I wanted to put into this cake, stacking it like a Milk Bar cake was the only way to go. I like to use the Milk Bar method of stacking cakes (using acetate strips to hold it all together during assembly) when I have softer fillings and frostings that won’t hold as well in a traditional layered cake.
For this cake, you’ll need a couple special items:
You’ll be baking your cake in a quarter sheet pan so that you can cut out the cake circles in perfect 6-inch rounds. This ensures your cake layers rest flat against the acetate strips as you stack, creating a beautiful naked look when you take the acetate off.
When you cut the cake rounds, you’ll be able to get two full circles and two half circles. The two half circles will be used for the bottom layer. Take a look at the next few pictures to help you visualize how stacking this cake works.
After you get the two half cake rounds in the acetate, you’ll then use cake scraps to fill in the center. I know this seems a bit messy, but no one will notice once you cut into the cake and start eating!
After the cake layer is assembled, you’ll then layer the chocolate ganache, pie crumbs, cherry pie filling and mascarpone frosting.
After the first round of all the elements are stacked, you’ll do it a second time before adding the final cake layer and decorating with frosting and fresh cherries.
Chocolate Cherry Pie Cake
The flavor combinations and textures in this cake are so satisfying! You get a bit of bittersweet chocolate, tart cherries, crunchy, salty pie crumbs and a sweet, tart frosting.
It’s like eating chocolate covered cherries wrapped in pie crust.
You’ll want to actually make this cake a day head of time or early in the morning of your party. It needs to be frozen for at least 8-12 hours and then stored in the refrigerator to thaw but stay chilled.