Name: Ultimate Black Forest Cake
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: White sugar, divided - 2 cups; All-purpose flour - 1 ⅔ cups; Cocoa powder - 1 cup; Baking soda - 1 ½ teaspoons; Salt - 1 teaspoon; Shortening - ½ cup; Eggs - 2; Vanilla extract - 1 teaspoon; Buttermilk - 1 ½ cups; Cherry liqueur, divided - ½ cup; Heavy whipping cream - 1 cup; Cherry liqueur - 2 tablespoons; Vanilla extract - ½ teaspoon; Confectioners' sugar - 1 cup; Salt - 1 pinch; Pitted sour cherries, drained - 1 (16 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ultimate Black Forest Cake

1. White sugar, divided - 2 cups

2. All-purpose flour - 1 ⅔ cups

3. Cocoa powder - 1 cup

4. Baking soda - 1 ½ teaspoons

5. Salt - 1 teaspoon

6. Shortening - ½ cup

7. Eggs - 2

8. Vanilla extract - 1 teaspoon

9. Buttermilk - 1 ½ cups

10. Cherry liqueur, divided - ½ cup

11. Heavy whipping cream - 1 cup

12. Cherry liqueur - 2 tablespoons

13. Vanilla extract - ½ teaspoon

14. Confectioners' sugar - 1 cup

15. Salt - 1 pinch

16. Pitted sour cherries, drained - 1 (16 ounce) can

How to cook deliciously - Ultimate Black Forest Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.

2. Stage

Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.

3. Stage

Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

4. Stage

Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.

5. Stage

Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.

6. Stage

Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.