So what do you do when you’ve promised someone a Black Forest cake but can’t seem to find sour cherries anywhere? I knew I would eventually encounter things which weren’t widely available up here in Sweden, though I didn’t think this would be it. I think we checked in two or three stores and there wasn’t a can, jar, or pack of cherries in sight. None frozen, none in syrup, definitely no fresh ones at this time of year… yikes. Well, there goes that idea for a cake. Time to get creative.
I could have taken the easy way out. It was my wife’s aunt’s birthday and the cake was destined for her. Being Swedish she seemed to have something else entirely in mind when I mentioned a Black Forest cake. Some funky mixture of meringue, cream, and chocolate. That is apparently a “Schwarzwaldtårta” in Sweden. Sorry Swedes, but no. You need the cherries, you need the chocolate cake. I’m sure your “thing” is perfectly nice but if someone told me they were giving me a Black Forest cake and I got a chunk of meringue and no cherries to be seen I’d be bitterly disappointed.
No, I wanted to use some fruit so opted for blueberries in the end. Not really seasonal but hey-ho, such is life. Since it’s not a “Black Forest” cake anymore I decided to name it after Muddus national park in Sweden, a bit further north from where I am. Apparently one of the things this park is famed for is its berries, so since this is a blueberry cake I thought my naming seemed apt.
I didn’t want to make it too complicated – a chocolate sponge cake, a bit of chocolate ganâche and blueberries in the middle, top the whole thing with whipped cream, a few more blueberries and some shaved chocolate and voilà, the whole thing should be finished in about an hour, give or take. It almost ended in disaster though, and who can I thank for that? Why, only my son of course!
I baked the cake, all was going swimmingly, and I took out the cake from the oven. After allowing it to cool for a few minutes I turned it out onto a rack to finish cooling before carving it up. I’d just removed all the baking paper from around the cake and I turned around for literally 10 seconds to put the paper in the trash. In that time my stealthy son managed to glide past me, head straight for the cake, break off the corner and stuff it into his mouth! I turned around to see him grinning at me, showering crumbs everywhere, his mouth crammed with stolen cake, and he was already reaching for more!
Well, damn.
In the end, I trimmed off all the sides to lessen the impact of the missing corner and for the final cosmetic touches? Well, whipped cream to the rescue of course!
Lesson learned. Don’t leave tasty things within the reach of curious little toddlers and then turn around and expect them to “look but not touch”. Thankfully it turned out well in the end and was much appreciated by the whole family. Something to adapt a bit for a New Year’s dinner dessert perhaps?!
Have a great week everyone. I’ll be back soon with something new, but in the meantime enjoy the Muddus cake.
Muddus Cake
Ingredients
For the cake225g Butter, softened
- 225 g Caster Sugar
- 185 g Plain Flour
- 40 g Cocoa Powder
- 3 tsps Baking Powder
- 4 Eggs
For the ganâche150g good Plain Chocolate
- 250 ml Cream
For the topping500ml Whipping Cream
- 200 g Blueberries
- 50 g Plain Chocolate
You'll also needA little butter for greasing the tin
- Greaseproof paper for lining the tin
- A piping bag
Instructions
- Start off by preheating your oven to 180 degrees Celsius. Grease a rectangular tin with dimensions of roughly 35x24cm with a little melted butter and line the bottom and sides of the tin with greaseproof paper which has been cut to size to ensure a good fit. Smooth the paper down and brush over some more melted butter.
- Beat together the butter and sugar until pale and fluffy before adding in the eggs, one at a time, beating well between each addition.
- Sift in the flour, cocoa powder and baking powder and fold in to create a smooth batter. Transfer to the baking tin and spread out to evenly cover the tin and reach the corners. Place into the preheated oven and bake for about 15-18 minutes, until a skewer stuck into the cake comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the tin before turning out onto a wire rack and allowing to cool completely before applying the ganâche.
- While the cake is baking heat the cream for the ganâche in a pan until almost boiling. Remove from the heat and break the chocolate into small chunks and place into the hot cream. Stir constantly until the chocolate has completely melted and blended with the cream to form a smooth ganâche. Transfer to a bowl and store in a cool place until it has set a little and taken on a more spreadable consistency.
- Once the cake is cool, cut it down the middle to create two evenly sized rectangles. Spread ganâche onto one, going right up to the edges and then arrange about 80% of the blueberries on top of the ganâche.
- Place the other half of the cake on top to sandwich the blueberries and then whip the cream for the topping until stiff. Transfer to a piping bag and pipe whipped cream all over the top of the cake, as well as the gap where the two halves were sandwiched together.
- Arrange more blueberries on top and finally take the 50g of plain chocolate for the topping. Pull a sharp knife across the underside of the chocolate to create shavings and sprinkle on top. Serve and enjoy!
You may have started something Charles. I can see years from now, people talking about Muddus cake and its origins. Of course…part of it will be that a small corner must be removed and given to a sweet child.
Haha, and if no child is available (or only a grumpy one), then maybe a “sweet adult” will suffice, right? 😀
What a gorgeous cake (love that the crumbs were concealed by whipped cream) the best and most delicious solution ever!!
Thanks TSM 🙂
Happy Birthday to your wife and berries sound like good substitute.
I don’t blame your son – I would have probably done the same thing – something extra taunting bout warm chocolate cake!
Blueberries look good on this Muddus cake! My daughter has a bday coming up and a chocolate cake is her only request
I was just shocked by how sneakily he slid in there behind my back and went straight for the cake! Happy birthday to your daughter whenever it may be. She’s got her priorities straight if she’s asking only for chocolate cake!
Oh I had the same problem last week..I ended up using cherry jam and silly cherry glace (which I hate)..But my husband insists on having a black forest cake for his b’day..I couldn’t do without..
I had in mind raspberries but blueberries would have been a wonderful option..you should have posted this 1 week earlier :).
Anyway thank God the cake turned out good although I was sick and so tired but I made it (I promised I will).
I love the way how you decorated it and you’ve got nice lighting there..The pictures are amazings..
Ah yes, cherry jam. I tried it once in a Black Forest cake. It’s really not the same. I’m surprised you couldn’t get sour cherries (morello cherries?) there? If there’s one thing I never had problems finding in England it’s those babies!
Totally agree about glacé cherries. Damn those things are awful. Like eating little sticky balls of sugary wax!
William’s contribution resulted in a prettier edge to the cake, I think, as you can actually see the moist chocolate crumb of the cake. 🙂 I’m not much of a blueberry fan but the I bet those fresh blueberries added a nice tang and bursting freshness to the rich cake, ganache and cream.
I would like a nice slice of Black Forest cake right now with sour cherries, sweet cream and cake. One of these days I’m going to spring for a bottle of kirsch too.
Yeah, I suppose it’s true. Without his vandalism I definitely wouldn’t have trimmed the edges, so I suppose it turned out for the best.
Too bad you weren’t in France – I had an enormous bottle of kirsch (1L I think) which I gave away to someone. I bought it a couple of years ago to use in making my fondue savoyarde and only ever used about 1/10 of it!
That is one GORGEOUS cake!! I think the blueberries are inspired and more fitting to Sweden. Love the cake, love the name, love the look of it and love that your son nicked a corner!
No doubt there will be plenty of things you find hard to buy in Sweden but on the plus side you can console yourself with a korv on every corner, a cup of warm nypon soppa and some sweet but salty liquorice (Turkisk Peppas – my favourite) Enjoy x
Bleurgh, salt lakrits… I hate liquorice so much, it’s even more abhorrent with salt on it! I’ll take the soppa though… more of a fan of blueberry, but I bought some rosehip tonight. Prefer it cold though, I must say… never actually tried it hot to be fair though!
Oh, that is hilarious! Obviously William is walking and has discovered what a great cook his daddy is. 🙂 To heck with Black Forrest Cake. I’d take this cake any day. The blueberries were the perfect choice! Great cake Charles!
Thanks MJ – indeed, Wills is walking since quite some time now. As wonderful as this is, it does result in “incidents” like these :D.
I have been there, done that. Yes, kids! They are very good at lowering the standards. It’s a matter of covering up and hiding their transgressions. I love the look of your cake! It’s stunning. And I’d never have known there was a chunk missing – the piped cream works wonders! xx
Thanks Charlie – indeed, once I’d trimmed it it didn’t end up being too bad at all!
How cute is that? It’s the grin knowing he got away with something that cracks me up.
I know what you mean by not being able to get familiar ingredients where you are. It bothered me for a year or so but then I just adapted and I don’t miss many things now.
I think this cake looks smashing!
Haha, it was such a cute moment. Even reaching for more like I was somehow “ok” with that :p
With both children grown, I’m more likely to find an entire slice missing or a finger slid through the frosting:) Necessity is the mother of invention.. just look at this gorgeous cake which is perfectly lovely and so fitting for Sweden. You’ve got excellent piping skills as well:)
Thanks Barb, it was actually the first time I used a piping bag, so I’m quite pleased with how it turned out!
Little William takes his job as taste tester very seriously, I see! So cute though. I can see him too, with a twinkle in his eye and a mouthful of cake! Thankfully, I never had the problem of chunks missing when my kids were little but I often found little finger indentations in my perfectly covered frosting, argh, used to be so frustrating!
If I was given a cake with meringue and no cherries and it was called Black Forest, I’d be quite miffed too! We love our Black Forest Cake don’t we? I grew up on that stuff from Lindys bakery.
But, I’d be quite happy with this National Park cake, it looks very elegant and sophisticated! You do a great job with the piping bag 🙂
Haha, finger indentations in the frosting. I guess that too will happen in time! 😀
Charles, you and William did good! What a team! That is a gorgeous cake and one I think I would like better than black forest. I just made this beauty’s polar opposite – Indian Pudding – a homey Early American dessert I make in honor of my ancestors who came over on the Mayflower (I call it Pilgrim comfort food). It makes no attempt at beauty! I love the way you piped the whipped cream. And those cut edges (an innovation courtesy of William) are beautiful.
Hi Jean. I’m not familiar with Indian Pudding at all – I shall look it up as soon as I’m done writing this reply to you. Things don’t need to be pretty to be damn good. Sometimes it almost feels good to have a big ol’ mess of something on a plate and just tuck in!
Ha!! Can’t believed you named your own cake after a national park there! YOU DA MAN CHARLES. That looks like a stunner. I am not much of a baker, as you probably know, so I’m sort of intimidated, but nonetheless am so very impressed. Looks liek you’re settling very well into Sweden, or at least into your Swedish kitchen 😉 xxx
Thanks Shu – it was a tasty cake in the end. A worthy substitute for Black Forest cake I think, and I did think the name was rather appropriate 🙂
I know I shouldn’t peak your blog at this hour. I really,really want to make this right now…I just had a double chocolate cake and no more sweets tonight. This looks Fantastic! I know I have to make this very soon. The park is magnificent!
Thanks Nipponnin – I hope I’ll be able to go and visit the park next Summer. Winter might be a bit of a harsh time to go, but I think it must look amazing in good weather!
At least he didn’t decide to take a piece out of the center as my daughter did once when she was his age 🙂
Kids can work at stunning speed around treats!
I have to say that your cake looks breath taking with the perfectly piped cream 🙂
Thanks Sawsan. I still remember a rectangular cake you made a few months ago with gorgeous decoration… I can’t remember the title, but compared to you I’m just a beginner!
Your son is such a cutie! How could you even be upset with him for taking a morsel to test. I don’t blame him this Muddus Cake looks stunning. Good swap for the sour cherries and the blueberries. Where there is a will there is always a way to get the things you need. Have a super weekend. Take Care, BAM
Thanks Bam! Who could be upset? Well, I was initially, although it was more of a shocked “what the heck just happened?” but then I figured I could just cut the edges off so it wasn’t so bad!
Such a gorgeous cake, Charles! I have to confess that I may have been tempted to try the corner myself ;).
Thanks Laura – it went down very well at the birthday!
What a professional looking cake, Charles. And I do agree with you, black forest cake does indeed include cherries and whipped cream, but your update looks and sounds amazing! What a great save. Last week I did a breakfast shoot for which I had to buy strawberries, blueberries and raspberries…to the tune of $400! And believe it or not, for some insane reason I decided I couldn’t deal with the left overs and didn’t bring any of it home. Such an idiot! I wish I had because I could have made this gorgeous cake from the blueberries.
Your blueberries are beautiful too, did you know that the perfect blueberry has a slight blush (whitish) and a beautiful crown? I didn’t until last week. Go figure.
That little William sure is a sneaky little devil, mind you, I might have been tempted too. 😉
Hi Eva… that’s crazy! I’d rather deal with the leftovers myself then just not have them at all. You could have made jam, sorbet, cakes, muffins, pies… or anything you liked… just think!
I had no idea there was such a thing as a “perfect” blueberry! I tend to just go for the large, fat, plump ones! 😀
Well, this is the most special cake ever, signature cake if I may say. How many cakes do you get that are tasted by super cute two year olds and yet turn up to be so gorgeous!!!
Thanks Minnie – it went down very well at the birthday!
I love the name of your cake and it’s just gorgeous! I’m sure that it was a hit with the birthday girl. And I can picture your son’s adorable face when he was eating the cake. I have no doubt it was hard to get upset with a chocolately smile staring back at you.
Hi Kristy – indeed, everyone enjoyed the cake, although I might make it a 4-layer cake next time… cut the cake into thinner layers. Need to work on my ganache too. I can’t find the chocolate I normally use in Sweden so I’ve had problems creating the same ganache!
Wow! Charles, what a gorgeous cake! I wonder if it doesn’t look even more beautiful with blackberries than with canned cherries… Your cake looks also so neat and professional and you should maybe patent it! Are you planning to open a cake shop in Sweden? I’m sure it would have a big success!
Unfortunately I have never tasted Black Forest cake because I have a problem with whipped cream. Nausea. I cannot help it and have no idea why but I just cannot have more than one tablespoon. I hope it changes one day because as a child I never had such problems.
Hi Sissi, actually I’d love to open a coffee shop with home-made cakes and small dishes like hummus, salads, baba ghanoush etc for lunches. But it’s something I’m not sure if I will be able to do. Would require a lot of money I think :(.
You know, I had a problem with whipped cream once too! My mother used to use a stick blender to “whip” it. The result was a very dense and delicious cream. One day she switched to doing it by hand using a balloon whisk and I hated it. Eating more than a little bit made me feel really nauseous. Now I use an electric whisk, but I always whip it so it’s very thick and dense. If it’s too “fluffy” I still sometimes have the same problem.
Try whisking it really thickly and see if that works!
Great job William! 😀 He in in interested in what you bake and want to taste it first – that’s wonderful! He’ll be a great cook one day. 😉 But your cake turned out so beautifully despite the bitten corner. 😉
Thank you Nami – at first I was a bit… let’s say “annoyed”, but it was easily resolved, and it was more funny than annoying 😀
Happy, Happy Birthday Charles. I hope it’s an awesome spin around the sun this year.
I think you could start a business with your birthday cakes — they are so festive, grand and, well, special. That chunk out of the cake is Hi.larious!! love it.
Thank you Kelly, you’re too kind! I think I have a way to go before I can sell my cakes, but one days, maybe, who knows! 😀
A decade later well see students in cooking school being taught about the “father of Muddus” and how they too must make the perfect Muddus cake for their finals ;p
There’s nothing like getting creative when out of season. I, too, would be disappointed if I got meringues instead of cake 🙂
Haha, I can always hope! Perhaps I should submit it to the Swedish Heritage centre as a new “national cake” 😀
This looks so amazing! 🙂 P.s your son is so cute…. (Even if he ate the whole cake, it would be sinful not to forgive him 😛 )
Thank you Ayesha – luckily he didn’t though… I got to try at least a little piece 😀