Black Forest Cake
From mountainmama 15 years agoIngredients
- 2 squares (1 ounce each) unsweetened chocolate shopping list
- 1/3 cup vegetable oil shopping list
- 2 eggs, separated shopping list
- 1-1/2 cups sugar, divided shopping list
- 1-3/4 cups cake flour shopping list
- 1 teaspoon salt shopping list
- 3/4 teaspoon baking soda shopping list
- 1 cup milk shopping list
- CREAM FILLING: shopping list
- 6 tablespoons butter (no substitutes), softened shopping list
- 4 cups confectioners' sugar shopping list
- 1-1/2 teaspoons vanilla extract shopping list
- 4 to 5 tablespoons half-and-half cream shopping list
- CHERRY FILLING: shopping list
- 1 can (14-1/2 ounces) pitted tart cherries shopping list
- 2 tablespoons cornstarch shopping list
- 3/4 cup sugar shopping list
- 1/4 teaspoon almond extract shopping list
- 6 drops red food coloring shopping list
- chocolate FILLING: shopping list
- 1 cup whipping cream shopping list
- 1/4 cup chocolate syrup shopping list
- 1 teaspoon vanilla extract shopping list
- FROSTING: shopping list
- 2 cups whipping cream shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoon vanilla extract shopping list
- chocolate curls, maraschino cherries and fresh mint shopping list
How to make it
- 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.
People Who Like This Dish 3
- greentreefrogs TN
- momo_55grandma Mountianview, AR
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The Rating
Reviewed by 7 people-
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 ...morechefelaine in Muskoka loved it -
great forrest cake chocalte is the best thanks
momo_55grandma in Mountianview loved it
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