Black Forest Cake
This cake is so chocolatey and delicious. This would make the perfect dessert to celebrate Mother's Day.
SOUR CHERRY FILLING
- 2 2 oz cans sour pitted cherries or 3 1/2 cups of drained sour cherries.
- 1/2 cup juice from the sour cherries
- 1 cup sugar
- 1/4 cup cornstarch
Make the Sour Cherry Filling:
Do this first, so the filling has the time to cool completely. Drain about two 20 ounce jars of pitted sour cherries – you only need about 3 1/2 cups drained cherries for the filling.
Place the 3.5 cherries, 1 cup sugar, 1/2 cup cherry juice, and 1/4 cup corn starch in a 2 quart sauce pot.
Stir and allow to come to a boil over medium heat. Cook for about 2-3 minutes past boiling point, until the filling has thickened up. Do not cook too long after boiling or the mixture will thin again. Now set out to cool completely before using. If not using right away, refrigerate covered up to 2-3 days.
- 2 cups all-purpose flour
- 2 tbsp all-purpose flour
- 2 cups white granulated sugar
- 3/4 cups unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
Add all dry ingredients to a bowl (2 cups + 2 tablespoons, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon salt), and stir until combined or for better results sift together.
Now add all wet ingredients (3 eggs, 1 cup buttermilk, 1/2 cup oil and 1 tablespoon vanilla extract) into the dry ingredients.
Using a mixer with a beater attachment or a whisk, beat together for a a minute or so or until well combined. Do not beat past the point when everything is well combined, or the cake will be tough.
Split the batter evenly between two 8 or 9 inch baking pans lined with parchment paper, or lined with foil and sprayed with non stick spray. If you have a cake strip, wet it and strap around the outside of the pan. Bake in a preheated to 350F oven for 30-35 minutes, until a wooden skewer inserted in the middle comes out clean.
The cake might fall a bit in the middle and that is ok. Remove the cake from the oven and allow to cool for 5-10 minutes. Then run a knife around the inside of the pan, and invert the cake onto the cooling rack, peel off parchment paper and cool completely. With a sharp serrated knife split each cake horizontally in two, evenly.
Now trim off thin layer off the tops of the cake to make crumbs and to decorate the sides of the cake later (you’ll need about 1 cup of crumbs). Once trimmed, crumble it up into fine crumbs; or use a food processor to make the crumbs.
WHIPPING CREAM FILLING
3 cups heavy cream
1/3 cups powdered sugar
1 Tbsp vanilla extract (optional)
Add 3 cups heavy cream, 1/3 cup powdered sugar and 1 tablespoon of vanilla extract to a bowl and whip on high speed with a mixer until thickened and stiff peaks form. You can place a damp paper towel over the mixer and bowl to prevent the cream from splattering as you whip it. Refrigerate until ready to use, no more than 30 minutes.
INGREDIENTS FOR SOAKING SYRUP
1/4 cup cherry juice
4 Tbsp rum or liquor
Stir 1/4 cup cherry juice and 4 tablespoons of rum or liquor of choice. Set aside.
ASSEMBLE THE CAKE
Reserve about 1.5 cups of Chantilly Frosting and refrigerate until later.
Put a dab of frosting onto the serving platter/board. Place the first cake layer, cut side up on top and press to adhere. Put four strips of foil all around the cake, going about 1 inch under the cake and covering the edges of the cake platter. Using a pastry brush, spoon or a squeeze bottle lightly soak the cake layer with the 1/4th of the cherry syrup.
Top the cake with a bit more than 1 cup of frosting and spread it around evenly. Add about 3/4 cup of cherry filling on top of that, and again spread around evenly.
Now keep repeating the above layering steps with 3 out of 4 cake layers. Place the 4th cake layer, bottom side up on top of the layered cake.
Cover the whole cake in the remaining frosting. Fill the palm of your hand with crumbs and press it against the sides of the cake all around. Carefully pull out the foil strips from under the cake, revealing clean edges of the cake platter.
Fit a pastry bag with a star tip. Fill the bag with the reserved frosting. Twist the top.
Pipe stars all around the top edges of the cake, trying to put them close together, so the cherry filling doesn’t ooze out through the piped stars later.
Add the leftover cherry filling to the top of the cake and spread around into an even layer.
Refrigerate the cake overnight or at least 5-8 hours before serving. Best served cold.
Want another great recipe for Chocolate Cake click here