Black Forest Cherry Cake
From davik 14 years agoIngredients
- Cake: shopping list
- 1 3/4 C flour shopping list
- 1 C brewed high quality coffee shopping list
- 1 t vanilla shopping list
- 1 C buttermilk shopping list
- 1 t baking powder shopping list
- 2 t baking soda shopping list
- 2 C sugar shopping list
- 3/4 C cocoa powder (use good stuff like Hershey's special dark) shopping list
- 1 t salt shopping list
- 1/2 C vegetable oil shopping list
- 2 eggs shopping list
- butter cream filling: shopping list
- 5 egg yolks shopping list
- 2/3 C sugar shopping list
- 1/3 C water shopping list
- 1 C unsalted butter, softened shopping list
- 3 oz semi-sweet chocolate, melted shopping list
- 3 T good quality Kirschwasser (a clear unsweetened cherry brandy) shopping list
- whipped cream topping: shopping list
- 2 C heavy cream shopping list
- 1/3 C powdered sugar shopping list
- 2.5 T kirschwasser shopping list
- Assembly: shopping list
- Dark cherries, pitted, preferably fresh, but canned will work (drained if using canned). shopping list
- 4 T kirshwasser shopping list
- 1 oz semi-sweet chocolate shopping list
How to make it
- Cake:
- Start by buttering and flouring two 9" cake pans.
- In a large bowl mix together the dry cake ingredients, then slowly add in all the wet ingredients other than the coffee and mix to combine.
- Add in the coffee slowly while mixing.
- Pour in to pans and bake in a pre-heated 350 degree oven for 25-30 minutes or until done.
- Remove pans from the oven and allow to cool.
- Butter cream filling:
- Beat egg yolks.
- Separately bring water and sugar to a boil. Stir while heating until the soft ball stage is reached (238 F).
- Very slowly whisk the sugar in to the egg yolks, being careful not to cook the egg.
- Mix in the butter, chocolate, and kirschwasser.
- Refrigerate for at least an hour before assembly, you want it as thick as possible for assembly.
- Whipped cream:
- Whisk cream while slowly adding in sugar and kirschwasser.
- Whisk it until it forms stiff peaks (this will take a hell of a lot of work if you try to do it by hand); be careful not to over-mix and form butter.
- Assembly:
- Split the cakes so you end up with four layers, and level off the top of one of them.
- Place the first layer and sprinkle with a 1 T kirschwasser, then spread butter cream filling. Be generous with the filling, and let it soak in for a couple of minutes.
- Top the layer with 15-20 halved cherries, put the second layer on and repeat.
- After the first three layers are on, put the fourth layer on (this should be the unleveled cake top), sprinkle with 1 T kirschwasser, and coat the top and sides with whipped cream topping.
- Decorate the top with halved cherries and shaved semi-sweet chocolate.
People Who Like This Dish 5
- hungrybear Miner, MO
- goodeat Benton, MO
- cuzpat Sikeston, Mo
- jeffsgirl Medford, OR
- midgelet Whereabouts, Unknown
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- davik Lansing, MI
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The Rating
Reviewed by 4 people-
love this stuff
midgelet in Whereabouts loved it -
Very nice cake!!
cuzpat in Sikeston loved it -
This is what i call a cake!! five forky
goodeat in Benton loved it
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