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Black Forest Cake More Recipes Like This

German Dessert recipes

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Ingredients: Metric Units
Cake
6 eggs, at room temperature
1 tsp. vanilla extract
1 c. sugar
1/2 c. flour
1/2 c. cocoa powder
10 Tbsp. butter, melted

Frosting, etc.
3 c. heavy cream
1/2 c. powdered sugar
1 c. drained, rinsed canned cherries and juice
Chocolate shavings or curls
Maraschino cherries for garnish
Directions:
A very festive dessert for Christmas dinner. I got tapped for dessert for Christmas Feast, and my mother-in-law suggested this cake...and then ran out and bought the cream and cherries for me! How could I refuse?

You will need: 3 7-inch round cake pans or 2 8-inch round cake pans

Also nice: an electric mixer - you'll be mixing for a long time, so an electric mixer is handy.

A note on timing: The frosting is whipped-cream based, so frost it as close to dessert as possible.

In the bowl of an electric mixer, beat together eggs, vanilla, and granulated sugar at high speed for at least 10 minutes, until the mixture is thick and fluffy.

While batter is mixing, preheat oven to 350F. Prepare pans, either 3 7-inch round cake pans or 2 8-inch cake pans. Butter bottoms and sides (or spray with nonstick). Flour. (Tap a little bit of flour around the bottom and side of pan, discarding any extra flour that doesn't stick to the nonstick/butter.)

Combine flour and cocoa in a sifter. Gradually fold the cocoa-flour into the egg batter. Stir in butter, a little at a time until just combined. Do not overmix. Divide evenly into your prepared pans.

Bake 10-15 min. at 350F, or until a toothpick inserted comes out clean. Let cool about 5-10 min. in pan, then remove from pans and cool completely on racks.

Wait until cake is completely cooled. (I mean it, don't try to frost it at all warm or you'll end up with the Leaning Tower of Cake and a big sloppy mess.)

Over a medium bowl, drain canned cherries, reserving juice. While cakes are still on racks, place racks over a large plate or baking pan (this can be messy/sticky). Prick tops of cake layers with a fork. Using a pastry brush, brush the cake layers with the reserved liquid from the cherries.

In a large bowl, beat cream until slightly thickened. Gradually add sugar and beat until stiff peaks form.

Place the bottom layer of the cake on a serving plate. Spread the top of the cake layer with a thick layer of whipped cream, about 1/2 in. Sink cherries into whipped cream. Leave about 1/2 in. around the edge clear of cherries. Gently place the next layer on top. (If it's a middle layer, spread with whipped cream, then add cherries, and then another layer.)

For the top: Spread the top of the cake thickly with whipped cream. Garnish with chocolate shavings or chocolate curls if you have one of those fancy chocolate-curl-maker things. Dot with maraschino cherries.


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Contributed on: and modified on Monday May 10th, 2010