BLACK FOREST MINI CAKES

It’s time to come clean about some big life changes happening behind the SugarHero scenes. If you follow me on Instagram, then you already know that next month, my family and I will be moving to Utah.
*pauses for dramatic effect*
*wipes single tear from eye*
*takes bracing bite of chocolate*

There’s a long background to this move, but the short version is that my husband Jason got a great job offer at a wonderful school in Sandy, so come August, this California girl will be packing up her many (many) kitchen gadgets and trading the ocean for mountain views.

INGREDIENTS
FOR THE CHOCOLATE CAKE:

• 6 oz butter at room temperature
• 4.75 oz granulated sugar (2/3 cup)
• 5 oz brown sugar (2/3 cup), packed
• 2 eggs at room temperature
• 2 tsp vanilla extract
• 8 oz buttermilk (1 cup), at room temperature
• 4 oz sour cream (1/2 cup), at room temperature
• 2 tbsp water (or brewed coffee)
• 7.8 oz all-purpose flour (1¾ cups)
• 3 oz unsweetened cocoa powder (1 cup), sifted
• 1½ tsp baking soda
• ½ tsp salt

FOR THE KIRSCH SYRUP:

• 1/2 cup granulated sugar
• 1/2 cup water
• 2 tbsp kirsch (or 1-2 tsp cherry extract)

FOR THE CHOCOLATE PASTRY CREAM:

• 4 egg yolks
• 3 tbsp corn starch
• 2 cups milk
• 1/2 cup granulated sugar
• Pinch salt

• 1 tsp vanilla extract
• 6 oz semi-sweet chocolate melted
• 2 tbsp unsalted butter at room temperature

for full instruction please see: www.sugarhero.com

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