Black Forest Cake With Chocolate-Almond Mousse Frosting

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

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• CAKE

• 1 (18 1/4ounce) 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

• 1  pint  cold heavy whipping cream
• 1 (12 ounce) bag  ghirardelli classic chocolate chips
• 1  tablespoon powdered sugar
• 1⁄4 teaspoon  almond extract
• 1⁄4 teaspoon instant coffee
• 1  pinch salt

• GARNISH

• 1  ounce  semisweet  chocolate shavings
•  pitted maraschino cherries (optional) or  sour cherry (optional)
• 1⁄4 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!