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    You are in: Home / Recipes / Black Forest Cake With Chocolate-Almond Mousse Frosting Recipe
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    Black Forest Cake With Chocolate-Almond Mousse Frosting

    Black Forest Cake With Chocolate-Almond Mousse Frosting. Photo by The Spice Guru

    1/1 Photo of Black Forest Cake With Chocolate-Almond Mousse Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    The Spice Guru's Note:

    My twist on Black Forest cake... made easy.

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    CAKE

    • 1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe preferred)
    • 3 eggs (or as called for by your cake mix)
    • 1/3 cup oil (or as called for by your cake mix)
    • 1 1/3 cups water (or as called for by your cake mix)
    • 1 teaspoon almond extract
    • 1/2 cup semi-sweet chocolate bit

    FILLING (DOUBLE FOR 3-LAYER CAKE)

    • 1 (20 -21 ounce) can comstock brand cherry pie filling
    • 1/4 cup light corn syrup
    • 1/4 teaspoon almond extract
    • 1/4 teaspoon rum extract
    • 1/4 teaspoon angostura brand bitters

    CHOCOLATE-ALMOND MOUSSE FROSTING

    GARNISH

    Directions:

    1. 1
      MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
    2. 2
      COOL cakes completely in pans on wire rack.
    3. 3
      COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
    4. 4
      WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
    5. 5
      TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
    6. 6
      MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
    7. 7
      BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
    8. 8
      FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
    9. 9
      GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
    10. 10
      SLICE, serve and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Black Forest Cake With Chocolate-Almond Mousse Frosting

    Serving Size: 1 (225 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 668.0
     
    Calories from Fat 367
    55%
    Total Fat 40.8 g
    62%
    Saturated Fat 18.9 g
    94%
    Cholesterol 101.1 mg
    33%
    Sodium 419.7 mg
    17%
    Total Carbohydrate 77.1 g
    25%
    Dietary Fiber 4.0 g
    16%
    Sugars 39.6 g
    158%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    bitters

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