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A take on the classic Black Forest cake, this one will really take you back to the forest. Dark chocolate genoise soaked in pinecone syrup, balsam fir buttercream, and wild Canadian elderberry compote. Inspired by my travels in the Saguenay where you are surrounded by the scent of the black pine. The "Montagnais" Innu people would call the area "Ashuapmushuan" meaning "where we see the moose".
Ingredients: Wheat flour, sugar, eggs, sour cream, dark chocolate, butter, water, baking powder, baking soda, salt, vanilla extract, elderberries, cornstarch. No preservatives. Keep refrigerated; can be frozen. Best served at room temperature.
A take on the classic Black Forest cake, this one will really take you back to the forest. Dark chocolate genoise soaked in pinecone syrup, balsam fir buttercream, and wild Canadian elderberry compote. Inspired by my travels in the Saguenay where you are surrounded by the scent of the black pine. The "Montagnais" Innu people would call the area "Ashuapmushuan" meaning "where we see the moose".
Ingredients: Wheat flour, sugar, eggs, sour cream, dark chocolate, butter, water, baking powder, baking soda, salt, vanilla extract, elderberries, cornstarch. No preservatives. Keep refrigerated; can be frozen. Best served at room temperature.