We recently celebrated my father-in-laws birthday and I was in charge of the cake. He is a pretty basic person and usually only likes chocolate cake with vanilla and/or chocolate frosting. But I really wanted to make a new kind of cake, one I hadn’t made before. When my mother-in-law suggested something with cherries, I immediately thought of this cake. I had never had Black Forest cake before, but the combination of cherries, chocolate and a whip cream frosting sounded delicious! And let me tell you, it was delicious, like amazingly delicious! I only wish I had gotten a picture of the inside of the cake.
Black Forest Cake
- Chocolate Cake:
- 2 1/8 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- Cherry Filling:
- 2 (20 ounce) cans pitted sour cherries
- 1 cup white sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Whip Cream Frosting:
- 3 cups heavy whipping cream
- 1/2 cup confectioners sugar
To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch, round cake pans. Cover the bottoms with waxed paper.
In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and mix until well blended. Pour batter into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges, and remove to racks cool completely.
To make the cherry filling: Drain cherries, reserving 1/2 cup juice. Combine reserved juice, 1 cup sugar and cornstarch in a 2 quart saucepan, mix well. Gently stir in cherries. Cook over medium-low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Remove from heat and set aside to cool completely. **If you want a more vibrant red cherry filling, add a couple drops of red food coloring or color gel.
To make whip cream: Combine whipping cream and confectioners sugar in a chilled medium bowl. Beat with an electric mixer on high speed until stiff peaks form.
Assembling the cake: Divide each cake layer in half horizontally. Place first layer on cake stand and spread a thin layer of whip cream on top. Top whip cream with 1/2 -3/4 cup of the cherry filling. Add another layer of cake and repeat process until you place the top layer on the cake. Frost and decorate with remaining whip cream and cherry filling. Decorate with chocolate shavings. Alternatively, reserve 1 cake layer and tear into crumbs to use to coat the sides of the cake.
Source: Adapted from allrecipes.com.
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