Black Forest Brownies Cake

Ingredients

Cherry Topping

• 1 1/2 cups pitted, fresh or frozen cherries – if you use frozen, no need to thaw (250g)
• 1/2 cup granulated sugar (100g)
• 2 Tbsp Kirsch Liquor – optional (30g)
• 2 Tbsp water, room temperature (30g)
• 1 Tbsp cornstarch (8g)

Chocolate Brownies

• 3 large eggs, room temperature (170g)
• 3/4 cup granulated sugar (150g)
• 3/4 cup light brown sugar (150g)
• 3/4 cup unsalted butter, melted and cooled (170g)
• 2 tsp vanilla extract (8g)
• 3/4 cup all-purpose flour (94g)
• 1/2 cup dark cocoa powder (50g)
• 1 tsp fine salt (6g)
• 1/4 tsp baking powder
• 1 cup dark chocolate chips – optional (180g)

Stabilized Whipped Cream

• 1/2 cup (4 oz.) full fat cream cheese, cold (113g)
• 1/2 cup powdered sugar (65g)
• 1 tsp vanilla extract (4g)
• 1 1/4 cups heavy cream or heavy whipping cream, cold (300g)

Equipment Needed

• 8×8-inch Metal Pan
• Saucepan
• Stove top
• Large mixing bowl, chilled
• Stand mixer or electric stand mixer
• Whisk attachment

Instruction

Cherry Topping

1. Make the cherry topping first so that it has time to cool and thicken before we top the brownies with it.
2. Add 1 1/2 cups of pitted, fresh or frozen cherries, 1/2 cup of sugar, and 2 Tbsp Kirsch Liquor into a medium saucepan.
3. Heat the mixture over medium-high heat until it begins to simmer, stirring constantly. This usually takes me about 3 minutes (will take a bit longer with frozen cherries).
4. Once it reaches a gentle simmer, reduce the heat to medium-low. Stir together 2 Tbsp of water and 1 Tbsp cornstarch in a small bowl until the cornstarch is fully dissolved.
5. Pour this into the cherry mixture and cook for 3 more minutes until it thickens, stirring frequently. while the mixture cooks, use a potato masher or large fork to mash up the cherries a bit.
6. At this point, the sauce should be thick enough that you can drag your finger through the sauce on the back of the spoon and it will keep its shape.
7. Remove the pan from heat and pour it into a separate bowl. Place the bowl in the fridge to help it cool more quickly.
8. If you make the cherry sauce in advance, it can be stored in the fridge in an airtight container for up to a week.

Fudgey Brownies

1. Next, make the brownies! Preheat oven to 350°F/175°C and line an 8 x 8-inch baking pan with a parchment paper sling (a long strip of parchment paper that is long enough to go all the way up 2 sides of the pan). Set aside.
2. Place 3 large eggs, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar in a large bowl and mix on high for 1 minute with a hand or stand mixer. The mixture should get lighter in color and look creamy.
3. Mix in 3/4 cup of melted and cooled butter and 2 tsp of vanilla on a medium speed until combined.
4. Add 3/4 cup all-purpose flour, 1/2 cup dark cocoa powder, 1 tsp salt, and 1/4 tsp baking powder into the egg mixture.
5. Fold the dry ingredients into the wet ingredients with a rubber spatula. If desired, mix in 1 cup of dark chocolate chips.
6. Pour batter into the prepared pan and carefully spread it into an even layer. Bake for 35-40 minutes or until a toothpick comes out mostly clean.
7. In my oven, the sweet spot is 37 minutes, but every oven bakes a bit differently!
8. Remove from the oven and cool fully before topping. Pop the pan into the freezer for 30 minutes to accelerate the process. Let the brownies cool fully in the pan before removing them.

Stabilized Whipped Cream

1. While the brownies are cooling, make the stabilized whipped cream.
2. If possible, chill the mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
3. Place 1/2 cup (4 oz.) of cold cream cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.
4. Pour in 1/2 cup of powdered sugar and mix on low at first to avoid powdered sugar clouds/explosions.
5. Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
6. Add in 1 tsp of vanilla extract, then turn the mixer to a medium-high speed and gradually pour in 1 1/4 cups of cold heavy cream.
7. I like to do this in 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
8. Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream).
9. Once you see the whipped cream start to take shape, turn off your mixer and do a quick whisk test.
10. Dunk your whisk attachment into the frosting, then put it out and flip it upside down.
11. The whipped cream should keep its shape and form a nice peak. If it doesn’t, continue to mix the frosting on a medium-high speed for 30-second intervals until it does.

Topping These Black Forest Brownies

1. Once the brownies are completely cooled, remove them from the pan. Top with an even layer of whipped cream, then add spoonfuls of the cherry topping over the whipped cream.
2. Swirl the cherry topping into the whipped cream to give it a marbled look.
3. Then garnish with some fresh cherries and dark chocolate shavings. Use a sharp knife to cut the brownies into 16 squares and enjoy!