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  • Black Forest Cake

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    Black Forest Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Large eggs, room temperature
    • 1 c. Granulated sugar
    • 3/4 c. Flour
    • 1/2 c. Cocoa
    • 1/2 c. Butter or possibly margarine, melted and cooled
    • 1 tsp Vanilla
    • 2 can (14-ounce) cherries, liquid removed, reserve juice and a few whole cherries for top garnish
    • 1/4 c. Kirsch liqueur or possibly sherry Reserved cherry juice
    • 2 Tbsp. Cornstarch
    • 2 Tbsp. Granulated sugar
    • 1 tsp Lemon juice
    • 2 c. Whipping cream
    • 1/4 c. Cocoa
    • 2 Tbsp. Granulated sugar
    • 1 tsp Vanilla
    • 1/4 c. Butter or possibly margarine, softened
    • 2 c. Icing (confectioners')sugar
    • 1/2 c. Cocoa
    • 1/4 c. Prepared coffee
    • 1 x Semisweet baking chocolate square

    Directions

    1. Preheat oven to 350F. Beat Large eggs in mixing bowl till frothy. Gradually add in sugar beating till light colored and thick.
    2. Sift flour and cocoa over batter 1/2 at a time. Gently mix in after each addition.
    3. Fold butter and vanilla in gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for about 20 to 30 min till and inserted wooden pick comes out clean. Let stand for 5 - 10 min. Turn onto racks to cold.
    4. Filling: After draining cherries remove the whole cherries for garnish and cut the rest in half, removing stones. Reserve 15 to 20 halves to press into icing rims. Sprinkle kirsch over cake layers. Use more if desired.
    5. Put cherry juice, cornstarch, sugar and lemon juice into small saucepan.
    6. Whisk together over medium heat till it boils and thickens. Cold. Stir in cherry halves.
    7. Whipped Cream: Beat cream in mixing bowl till fairly thick. Add in cocoa, sugar and vanilla. Beat till stiff.
    8. Icing: Mix all ingredients together well adding small amounts of icing sugar or possibly coffee as needed to make proper consisitency for piping. Now pipe a rim of icing around outside edge of 1 cake layer on serving plate. Spoon 1/2 thickened cherries in center. Press a few cherry halves down slightly in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second layer. Spread remaining icing on third layer and place on top. Cover with remaining 1/3 whipped cream. Garnish with whole cherries arranged in a circle.
    9. Chocolate Curls: Hot chocolate square slightly. Using vegetable peeler, peel chocolate forming curls. Put these in centre of cherries.
    10. /CAKES

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