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  • BLACK FOREST CAKE

    1 vote
    BLACK FOREST CAKE
    Prep: 40 min Cook: 35 min Servings: 10
    by Real Food Real Kitchens
    3 recipes
    >
    Deserts are by far our favorite part of a meal. It is also that part of the food universe we just aren't super great at making. So when someone enters the room with say a home made Black Forest Cake, we get a chocolate buzz just looking at it! Black Forest cake is the English names for the German dessert Schwarzwälder Kirschtorte (literally "Black Forest cherry torte"). Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.In the United States, Black Forest cake is most often prepared without alcohol. Here is a good recipe to help you celebrate Black Forest Cake Day!

    Ingredients

    • INGREDIENTS:
    • For the cake:
    • 2 cups sugar
    • 1¾ cups all-purpose flour
    • ¾ cup cocoa powder
    • 1½ teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • For the cherries:
    • 1 can (20 ounces) cherries, drained (reserve 1/4 cup of juice)
    • For the whipped cream:
    • 1½ cups heavy cream, chilled
    • ½ cup powdered sugar
    • 2 teaspoons vanilla extract

    Directions

    1. DIRECTIONS:
    2. 1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
    3. 2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
    4. 3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
    5. 4. Reserve 12 cherries for decorating. Combine the remaining cherries and the juice; set aside.
    6. 5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.
    7. 6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries (that's an estimation, just cover the cherries and spread into an even layer). Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (We used a 1M tip to pipe on top and placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings.)

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