HAPPY BELATED BIRTHDAY, RYAN!
If you’ve been following along for the last few years, you know that every year, for Ryan’s birthday, I make him his favorite dessert: A Black Forest cherry kirsch cake.
This was year four… and it’s finally the year perfected the recipe to account for our altitude here in Flagstaff — 7,000 feet above sea level.
If you’re not familiar with baking, altitude is a complete pain in the ass.
Air is thinner, it weighs less, liquids evaporate faster… everything is a mess.
Further proof that baking is chemistry.
I’ve been making this cake every spring since Ryan and I met, and tweaking it here and there.
This is the year I finally got it!
If you’re lucky enough to not be baking at sea level, the recipe I use is from Sally’s Baking Addiction.
If you’re unfortunate enough to also be baking at high-altitude, the measurements I used (listed below) were derived using this chart from King Arthur Baking Company.
This recipe makes anywhere between 12 and 24 servings.
・・・
INGREDIENTS:
Quick note: These measurements were crafted with an elevation of 7,000 feet above sea level. If your elevation varies, please use the King Arthur Baking Company chart linked above to calculate your ingredients.
For the cake:
- 1 3/4 cup PLUS 3 tbsp all-purpose flour
- 3/4 cup cocoa powder
- 1 3/4 cup MINUS 1 3/4 tbsp sugar
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 3 eggs
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 tsp vanilla
- 1/2 cup coffee
For the filling:
- 2 cans dark sweet cherries in heavy syrup (I like Oregon brand)
- 2 tbsp cherry brandy
For the frosting:
- 4 cups heavy cream
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
For the decorations:
- 1 or 2 4-ounce bars of semi-sweet chocolate
PROCESS:
Follow the linked recipe from Sally’s Baking Addiction almost exactly, but with one caveat:
Preheat your oven to 365 degrees Fahrenheit, and bake for 16-20 minutes.
Tip: I always run out of whipped cream frosting, so last year I started doubling what the original recipe calls for. My ingredients list above reflects that. It’s just about the perfect amount.
I’ve played around a bit with decorating Ryan’s cake over the years, so feel free to decorate your cake according to the instructions specified, or by choosing your own design.
This year, I pulled inspiration from Pinterest to create a two-tone chocolate-and-vanilla whipped cream frosting and used a piping tip to create pine trees out of a semi-sweet chocolate bar.
In the past, I’ve decorated my cake in the traditional manner, and by using this Liv for Cake design as inspiration.
・・・
Let me tell you all how I almost cried when I took my three cakes out of my oven.
This is the first time ever I’ve successfully avoided the sinking center that’s plagued me for years now.
So much progress from the first time I tried making this cake back in 2021.
I’m so glad I finally nailed this recipe.
Looking forward to several more years celebrating Ryan by making it again and again!
Ryan was out on a fire assignment with his former crew (the Blue Ridge Hotshots) so he was gone for his actual birthday, but he got home yesterday and we celebrated a little later.
Happy birthday, Ryan!
