Black Forest
Cake
Introduction
An original Black Forest cake with a wonderful chocolate
layer which is soaked in Kirsch liqueur, with cherry fillings
to enhance the taste of the cake. This is a rather easy cake to
bake so make sure you give it a try.
Preparation Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours 10 Minutes
Serving: 12 person
Ingredients
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup kirschwasser
- 1/2 cup butter
- 2 (14 ounce) cans pitted Bing cherries, drained
- 1 teaspoon strong brewed coffee
- 1 pinch salt
- 3 1/2 cups confectioners' sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon kirschwasser
- 1 (1 ounce) square semisweet chocolate
Instructions
- Preheat oven to 350 degrees
F (175 degrees C). Line the bottoms of 2 8-inch round
pans with parchment paper circles. Sift together flour,
cocoa, baking soda and 1 teaspoon salt. Set
aside.
- Cream shortening and sugar until
light and fluffy. Beat in eggs and vanilla. Beat in flour
mixture, alternating with buttermilk, until combined. Pour
into 2 round 8-inch pans.
- Bake at 350 degrees F (175
degrees C) for 35 to 40 minutes, or until a toothpick
inserted into the cake comes out clean. Cool completely.
Remove paper from the cakes. Cut each layer in half,
horizontally, making 4 layers total. Sprinkle layers with
the 1/2 cup kirshwasser.
- In a medium bowl, cream the
butter until light and fluffy. Add confectioners sugar,
pinch of salt, and coffee; beat until smooth. If the
consistency is too thick, add a couple teaspoons of cherry
juice or milk. Spread first layer of cake with 1/3 of the
filling. Top with 1/3 of the cherries. Repeat with the
remaining layers.
- In a separate bowl, whip the
cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1
tablespoon kirshwasser. Frost top and sides of cake.
Sprinkle with chocolate curls made by using a potato peeler
on semisweet baking chocolate.
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