Name: Black Forest Cake II
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 1 ⅔ cups; Unsweetened cocoa powder - ⅔ cup; Baking soda - 1 ½ teaspoons; Salt - 1 teaspoon; Shortening - ½ cup; White sugar - 1 ½ cups; Eggs - 2; Vanilla extract - 1 teaspoon; Buttermilk - 1 ½ cups; Kirschwasser - ½ cup; Butter - ½ cup; Confectioners' sugar - 3 ½ cups; Salt - 1 pinch; Strong brewed coffee - 1 teaspoon; Pitted Bing cherries, drained - 2 (14 ounce) cans; Heavy whipping cream - 2 cups; Vanilla extract - ½ teaspoon; Kirschwasser - 1 tablespoon; Semisweet chocolate - 1 (1 ounce) square

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Black Forest Cake II

1. All-purpose flour - 1 ⅔ cups

2. Unsweetened cocoa powder - ⅔ cup

3. Baking soda - 1 ½ teaspoons

4. Salt - 1 teaspoon

5. Shortening - ½ cup

6. White sugar - 1 ½ cups

7. Eggs - 2

8. Vanilla extract - 1 teaspoon

9. Buttermilk - 1 ½ cups

10. Kirschwasser - ½ cup

11. Butter - ½ cup

12. Confectioners' sugar - 3 ½ cups

13. Salt - 1 pinch

14. Strong brewed coffee - 1 teaspoon

15. Pitted Bing cherries, drained - 2 (14 ounce) cans

16. Heavy whipping cream - 2 cups

17. Vanilla extract - ½ teaspoon

18. Kirschwasser - 1 tablespoon

19. Semisweet chocolate - 1 (1 ounce) square

How to cook deliciously - Black Forest Cake II

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

2. Stage

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

3. Stage

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

4. Stage

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

5. Stage

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.