Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round
cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and
beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape
down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the
flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake
batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or
the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the
center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on
top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place
the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes
easier.)
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and
mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk

attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or
cream as needed to get the right consistency.

BlackForest Cake
Cherries
24 ounce (700 ml) jar of Morello Cherries in syrup
4 tablespoons Kirsch or Cherry Brandy
1/4 cup (50 grams) granulated white sugar
Chocolate Genoise:

3 tablespoons (42 grams) hot melted unsalted butter

1/2 cup (60 grams) cake flour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract
Whipped Cream Frosting
2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)
1 teaspoon pure vanilla extract
3 tablespoons (35 grams) granulated white sugar
herries: Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch.
Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small
saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and
let cool.
Chocolate Genoise: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch
(23 cm) round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a
saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and
transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter
will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour
mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then
fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg
batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the
center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. The
cake can be stored for two days or frozen for a month.
Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to
combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just
until stiff peaks form.
Assemble Cake: Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake
(top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup.
Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush
the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently
pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides

of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and
refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved
chocolate.

Brownies:
5 ounces (150 grams) semisweet or bittersweet chocolatechopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a
nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from
heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well
after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out
with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire
rack. Serve at room temperature or chilled. These freeze very well.