Black Forest Boule De Neige
Delight your taste buds with the decadence of Black Forest Boule De Neige, a whimsical twist on the classic Black Forest cake served as individually crafted dessert spheres. This recipe combines rich cocoa cake crumbs with a luscious cherry filling, subtly infused with kirsch for an authentic, grown-up flavor. Wrapped in velvety whipped cream and drizzled with dark chocolate, each "snowball" is dusted with powdered sugar, evoking a frosty, wintry charm. Perfect for holidays, dinner parties, or elegant dessert displays, this 30-minute prep treat is a sensory delight with its balance of sweet, tart, and chocolatey goodness. Serve these chilled creations to wow your guests and bring a dash of festive magic to any occasion!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 100 grams granulated sugar
- 120 milliliters buttermilk
- 60 milliliters vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 300 grams pitted cherries
- 2 tablespoons kirsch (cherry brandy, optional)
- 240 milliliters heavy whipping cream
- 2 tablespoons powdered sugar
- 50 grams dark chocolate
- to taste powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a round cake pan that measures about 8 inches in diameter.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients and stir just until combined.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
While the cake is cooling, prepare the cherry filling. In a small saucepan over medium heat, simmer the pitted cherries with the optional kirsch until slightly thickened, about 5-7 minutes. Let the mixture cool.
For the whipped cream, use a chilled bowl to whip the heavy cream and powdered sugar until soft peaks form. Store in the refrigerator until ready to use.
Once the cake has completely cooled, use your hands or a round cutter to form roughly 6 equal portions (about 2 inches in diameter each). Gently crumble each portion into a large bowl.
Scoop some cooled cherry filling into the center of each cake portion and shape it into a ball, encasing the cherries in the crumbs. Repeat for all portions.
Melt the dark chocolate in a microwave or double boiler and drizzle over the cake balls for decoration.
Dust the assembled dessert balls with powdered sugar for a snowy effect.
Chill the Black Forest Boule De Neige in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 30.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
