Black Forest Cake
Try this recipe for a classic and delicious Black Forest Cake, with chocolate cake layers, cherry filling, and whipped cream frosting.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 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
As a home cook, I'm always looking for new and exciting recipes to try. When I came across this recipe for Black Forest Cake, I was immediately intrigued. I love the combination of chocolate and cherries, and the whipped cream frosting sounded divine.
I decided to give the recipe a try, and I'm so glad I did! The cake was absolutely delicious. The chocolate cake layers were moist and flavorful, and the cherry filling was sweet and tart. The whipped cream frosting was the perfect finishing touch, adding a light and fluffy sweetness to the cake.My family and friends loved the cake, and I've already made it several times since then. It's a great dessert for any occasion, and I highly recommend giving it a try.
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 wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 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 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 cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
