Black Forest Cake
A taste of chocolate heaven and fruity delight.
A taste of chocolate heaven and fruity delight.
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 1 cup white sugar
- 3 eggs
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups white sugar
- 1 cup milk
- 3/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2 1/8 cups all-purpose flour
- 3 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 2 (20 ounce) cans pitted sour cherries
- Carbohydrate 62.8777450707189 g
- Cholesterol 75.2364583341956 mg
- Fat 31.0200803570326 g
- Fiber 1.50301044932148 g
- Protein 5.45188271165853 g
- Saturated Fat 15.548457362276 g
- Serving Size 1 1 Serving (179g)
- Sodium 425.989222566682 mg
- Sugar 61.3747346213975 g
- Trans Fat 1.64273059749435 g
- Calories 542 calories
Step-by-step
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended.
- Pour batter into prepared pans.
- Bake for 35 minutes, or until a wooden toothpick inserted in centers comes out clean.
- Cool layers in pans on wire racks for 10 minutes.
- Loosen edges and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice.
- Combine reserved juice, cherries, 1 cup sugar, and cornstarch in a 2-quart saucepan.
- Cook over low heat until thickened, stirring constantly.
- Stir in 1 teaspoon vanilla.
- Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl.
- Beat with an electric mixer at high speed until stiff peaks form.
- With a long serrated knife, split each cake layer horizontally in half.
- Tear one split layer into crumbs; set aside.
- Reserve 1 1/2 cups frosting for decorating the cake; set aside.
- Gently brush loose crumbs off the top and side of each cake layer with a pastry brush or your hands.
- To assemble, place one cake layer on a cake plate.
- Spread with 1 cup frosting; top with 3/4 cup cherry topping.
- Top with the second cake layer; repeat layers of frosting and cherry topping.
- Top with the third cake layer.
- Frost the sides of the cake.
- Pat reserved crumbs onto frosting on the side of the cake.
- Spoon reserved frosting into a pastry bag fitted with a star decorator tip.
- Pipe around the top and bottom edges of the cake.
- Spoon the remaining cherry topping onto the top of the cake.
