We’re leaving in a week and still have a lot of dairy left from the double fromage cheesecake.
At 11:10 PM on a Monday (midnight bakes! my fav timing to have an inspiration), I decided to finally try out Red Currant Bakery’s indulgent chocolatey cake. At first glance, I knew it was what I’d want for my birthday: triple-layered in cream, mixed with cherries, covered in chocolate shavings, and topped with blueberries. It’s the perfect base for a Schwarzwälder Kirschtorte (Black Forest Cake/Gâteau) similar to the ones I had as a child, but with a twist—espresso!
The batter filled up a small loaf pan + 4 cupcakes¹.
Cream the following in a bowl:
- 100g granulated sugar
- 100g softened unsalted butter
- 100g mascarpone + 20g milk (or 100g sour cream as intended)
Gradually mix in:
- 2 eggs, room temperature
- dash of vanilla
- 2 shots of espresso (or 60g water mixed with instant coffee)
In a separate bowl, sift in:
- 140g cake flour
- 35g Dutch-processed cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- Sea salt, nutmeg, and cinnamon to taste
Optional: Sprinkle turbinado sugar and almond flakes on top for the cupcake before sending into the oven.
Bake at 170 °C, then reduce to 150 °C halfway through. I baked them for roughly 25 minutes.