Black Forest Cake - 2 Recipe - Cooking Index
Black Forest Cake - 2 Recipe - Cooking Index
| Cake | ||
| 2 cups | 474ml | Plus |
| 2 tablespoons | 30ml | All-purpose flour |
| 2 cups | 396g / 13oz | Sugar |
| 3/4 cup | 82g / 2.9oz | Cocoa |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Baking soda |
| 3/4 teaspoon | 3.8ml | Salt |
| 3 | Eggs | |
| 1 cup | 237ml | Milk |
| 1/2 cup | 118ml | Vegetable oil |
| 1 tablespoon | 15ml | Vanilla |
| Cherry Topping | ||
| 2 | Tart pitted - (20 oz size) | |
| Cherries - undrained | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 1 teaspoon | 5ml | Vanilla |
| Frosting | ||
| 3 cups | 711ml | Whipping cream |
| 1/3 cup | 65g / 2.3oz | Powdered sugar |
Preheat oven to 350F. Grease and flour two 9 inch round cake pans. Cover bottoms with waxed paper.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat until well blended. Pour evenly into prepared pans.
Bake 35 minutes or until wooden pick inserted in centers comes out clean. While cake is baking prepare Cherry Topping and let cool. Cool layers in pans on wire racks 10 minutes. Loosen edges, remove from pans to racks.
Remove waxed paper, cool completely.
Split each cake layer in half horizontally. Tear one of these split layers into crumbs; set aside. (Use toothpicks on sides of cakes to use as guides when cutting horizontally) Prepare Frosting; reserve 1 1/2 cups for decorating cake, set aside.
Brush loose crumbs off cake layers. To assemble place one cake layer on serving plate. Spread top of this layer with one cup frosting top with 3/4 cup Cherry Topping. Top with second cake layer; repeat layers of Frosting, Cherry Topping and cake, ending with cake.
Frost side of cake with remaining frosting. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator top. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake. Refrigerate.
Directions for Cherry Topping: Drain cherries, reserving 1/2 cup juice.
Combine reserved juice, cherries, sugar and cornstarch in two quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in one teaspoon vanilla. Cool, set aside.
Directions for Frosting: Beat together whipping cream and powdered sugar in chilled medium bowl at high speed or electric mixer until Stiff Peaks form.
Fabulous Party Ideas 1994 I have seen this impressive cake, but have not tasted it. It will be a party stopper. Well worth the effort.
Source:
Fran Basden of Burleson
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