Black Forest Cake (Yet Another)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
PASTRY
- 394.39 ml flour
- 157.80 ml cocoa powder, unsweetened
- 7.39 ml baking soda
- 4.92 ml salt
- 118.29 ml shortening
- 354.88 ml sugar
- 2 large eggs
- 4.92 ml vanilla
- 354.88 ml buttermilk
-
FILLING
- 236.59 ml kirschwasser or 236.59 ml cherry schnapps
- 354.88 ml heavy whipping cream
- 3.69 ml vanilla
- 22.18 ml kirschwasser or 22.18 ml cherry schnapps
- 354.88 ml powdered sugar
- 0.25 ml salt
- 36 medium cherries, pitted
-
TOPPING
- 2 squares dark chocolate, cocoa bar 70%
directions
- Preheat oven to 350°F.
- Line the bottoms of two 8 inch round pans with parchment paper circles or grease the pans.
- Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
- Cream shortening and sugar until light and fluffy.
- Add eggs and beat well.
- Add vanilla.
- Add flour mixture, alternating with milk, beat until combined.
- Pour into 2 round 8 inch pans.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool completely.
- Remove paper from under the cakes.
- Sprinkle each layer with 1/2 cup of the Kirschwasser.
- In a separate bowl, whip the cream to stiff peaks.
- Beat in vanilla and Kirschwasser.
- Add sugar powder, and a pinch of salt.
- Beat again.
- Spread first layer of cake with 1/2 of the filling.
- Top with 24 of the cherries, split in half.
- Put second layer on top of the first.
- Frost top and sides of cake.
- Add remaining cherries, split, to the top of the cake.
- Sprinkle with chocolate curls made by using a potato peeler on the cocoa. I used the 70% Cocoa chocolate bars, adjust yours by percentage if this is too dark for you,.
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RECIPE SUBMITTED BY
Pa. Hiker
Plum, Pa
I'm a father of three older children (college age), an avid hiker who likes to actually cook on hikes instead of eating packaged meals, a woodworker, gardener, photographer. I design websites, specializing in sites for Non-Profit groups.