Black Forest Cake With Chocolate-Almond Mousse Frosting

Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

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

Ingredients Nutrition

  • 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)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 teaspoon almond extract
  • 12 cup semi-sweet chocolate bit
  • FILLING (DOUBLE FOR 3-LAYER CAKE)

  • 1 (20 -21 ounce) cancomstock brand cherry pie filling
  • 14 cup light corn syrup
  • 14 teaspoon almond extract
  • 14 teaspoon rum extract
  • 14 teaspoon angostura brand bitters
  • CHOCOLATE-ALMOND MOUSSE FROSTING

  • 1 pint cold heavy whipping cream
  • 1 (12 ounce) bagghirardelli classic chocolate chips
  • 1 tablespoon powdered sugar
  • 14 teaspoon almond extract
  • 14 teaspoon instant coffee
  • 1 pinch salt
  • GARNISH

  • 1 ounce semisweet chocolate shavings
  • pitted maraschino cherries (optional) or sour cherry (optional)
  • 14 cup sliced almonds (optional)

Directions

  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. COOL cakes completely in pans on wire rack.
  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. 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. 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. MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
  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. FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
  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. SLICE, serve and enjoy!