Black Forest Cake  

Sunday, December 14, 2008

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.Also used full amount of Kirshwasser on cake and let it soak overnight. Added about 1T. of cherry juice to cakes when layering. Moist and delicious. Will make again."

* 1 2/3 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk
* 1/2 cup kirschwasser
* 1/2 cup butter
* 3 1/2 cups confectioners' sugar
* 1 pinch salt
* 1 teaspoon strong brewed coffee
* 2 (14 ounce) cans pitted Bing cherries, drained
* 2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1 tablespoon kirschwasser
* 1 (1 ounce) square semisweet chocolate


1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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