Black Forest Cake as it was meant to be!A luscious cherry-chocolate cake, originally called SchwarzwälderKirsch Torte, is a chocolate layer cake made with Kirschwasser(or Kirsch), whipped cream, sour cherries and chocolate curls.
Recipe: Black Forest Cake
Preheat oven to 350°F (175°C).Line the bottoms of two 8-inch round pans with parchment papercircles, or grease and flour pans.
Sift together flour, cocoa, baking sodaand 1 teaspoon salt. Set aside.
Cream shortening and sugar until lightand fluffy. Add eggs and beat well. Add vanilla. Add flour mixture,alternating with milk, beat until combined. Pour cake batterinto prepared baking pans.
Bake for 35 to 40 minutes, or until awooden pick inserted into the cake comes out clean. Cool completely.
Cut each layer in half, horizontally,to make 4 layers.
Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream tostiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.Add powdered sugar, and a pinch of salt and beat until desiredspreading consistency.
Spread first layer of cake with 1/3 ofthe filling. Top with 1/3 of the cherries. Repeat procedure withthe remaining layer(s).
Frost top and sides of cake.
Using a vegetable peeler, create chocolatecurls with the square of semisweet chocolate and sprinkle ontop of the cake. Any leftover chocolate crumbs cake be used tosprinkle on the sides of the cake.
1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup vegetable shortening
2 large eggs
1 teaspoon vanilla extract
1/2 cup Schwarzwaelder Kirschwasser (cherry liqueur)Filling:
1 cup powdered sugar
1 pinch salt
1 (16-ounce) can unsweetened tart cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser (cherry liqueur)Topping:
1 square semisweet chocolate
Makes 12 servings.
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