Recipe

Black Forest Cake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago One taste and you'll agree this spectacular dessert is worth the effort. Prep:40m Cook:30m Servings:16	Mountainmam
	creme filling cherry filling chocolate filling frosting

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Fans

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chefelaine

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Ingredients

2 squares (1 ounce each) unsweetened chocolate

1/3 cup vegetable oil

2 eggs, separated

1-1/2 cups sugar, divided

1-3/4 cups cake flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup milk

CREAM FILLING:

6 tablespoons butter (no substitutes), softened

4 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

4 to 5 tablespoons half-and-half cream

CHERRY FILLING:

1 can (14-1/2 ounces) pitted tart cherries

2 tablespoons cornstarch

3/4 cup sugar

1/4 teaspoon almond extract

6 drops red food coloring

CHOCOLATE FILLING:

1 cup whipping cream

1/4 cup chocolate syrup

1 teaspoon vanilla extract

FROSTING:

2 cups whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Chocolate curls, maraschino cherries and fresh mint

Directions

In a microwave-safe bowl, melt chocolate; stir until smooth. Cool slightly. In a large mixing bowl, combine the oil, egg yolks, 1 cup sugar and melted chocolate; beat well. Combine flour, salt and baking soda; add to chocolate mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff. Fold into batter.

Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

In a mixing bowl, beat cream filling ingredients; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely. In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Cover and refrigerate.

To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.

Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

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Comments

chefelaine 1 year, 2 months ago said:
Hi, MM! lovely recipe, and it's a fiver from here.
Just a friendly suggestion, if I may --- it's been noticed you don't seem to rate other dishes. I hope you will consider doing so, because there are a lot of great cooks in this site, and every cook needs encouragement. No offense intended.
Have a great day :+D

momo_55grandma 1 year, 2 months ago said:
great forrest cake chocalte is the best thanks

ttaaccoo 1 year, 2 months ago said:
Sounds very very yummy. but would probably take me 2 hours, plus assembly!!

Have you made? (excellent barter --except time consumption.

I just thought of an fast and easy barter that everybody loves!! appetizer, breakfast, or?

Jimmy deans sausage 1 pkg
chedder cheese grated
bisquick

The 2 ingred. are mixed together, and form balls and put on cookie sheet.

I'll try to find the details.

I think these are all in about equal amnts. I'll try to find it.