Black Forest Cake

Black Forest Cake

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For the cake:

In a mixer bowl, combine:

1-3/4 cup flour
2 cups sugar
3/4 cup cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
pinch salt

Combine well, then add:

2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 tsp vanilla
1 cup boiling water

Blend well, pour into greased and floured 8″ pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

For the whipped cream:

In a mixer bowl, mix well

8 oz softened cream cheese
1/2 cup sugar
1 tsp vanilla

Slowly add 1-3/4 cups of heavy whipping cream.
Beat until stiff peaks.

Assemble:

Frost bottom layer with some cream. Sprinkle cherries on layer (I used drained, rinsed and dried maraschino cherries).
Top with second layer and frost entire outside of cake. On top of cake, spread some cherry pie filling – not to the edge. Finish edges with more cream using a pastry tip. Decorate with chocolate dipped maraschino cherries and “doo dahs” if so desired.
Shave chocolate over top.
Refrigerate for at least 1 hour before serving.

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