Black Forest Cake

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The classic Black Forest Cake


INGREDIENTS:


2 1/8 cups all-purpose flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract

2 (20 ounce) cans pitted sour cherries
1/4 cup sugar
1/4 cup cornstarch
1/2 tsp vanilla extract

3 cups heavy whipping cream
1/4 cup confectioners' sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pan; cover bottoms with wax paper.
  2.  In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanillar; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 mins, or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 mins. Loosen egdges, and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 juice. Combine reserved juice, cherries, sugar and cornstarch in a small saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Cool completed.
  5. Combine whipping cream and confectioner's sugar in a chilled mixing bowl. Beat at high speed until stiff peaks form.
  6. Cut off the crowns from the cake layers, or if cakes baked even, split each layer in two horizontally and use one layer. Chop it into fine crumbs, set aside. 
  7. Assemble the cake. Put one layer on cake plate, spread with frosting and cherry topping. Top with another layer and repeat. Frost side of cake. Pat crumbs onto the frosted side of cake. With a star decorator tip, pipe around top and bottom edges of the cake. Spoon remaining cherry toppings onto the top of the cake.

As always, it takes practice to get the classic look of a beloved Black Forest cake. I have tried it many times. Every time I do, I think it is the most beautiful Black Forest cake I have ever seen. LOL ;) 

May 7, 2012


August 26, 2012

April 14, 2013
April 21, 2017
And yes, you can do better than me!

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