Zutaten für Schwarzwaelder Torte Black Forest Cake
- 2 large eggs
- Vanilla
- White Sugar
- Cocoa
- All Purpose Flour
- Sour Cherries
- Potato Starch
- Rum
- Whipping Cream
- Semisweet Chocolate
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Zubereitung von Schwarzwaelder Torte Black Forest Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add the eggs, oil, and vanilla extract. Beat with an electric mixer until smooth.
- Gradually add the milk and beat until just combined.
- Pour batter evenly into prepared cake pans.
- Bake for 10-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the cherry filling: Combine the pitted cherries, cherry juice, sugar, and cornstarch in a saucepan. Bring to a simmer over medium heat, stirring constantly, until thickened.
- Once thickened, remove from heat and let cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- To assemble the cake, place one cake layer on a serving plate. Spread half of the cherry filling over the cake layer.
- Top with half of the whipped cream.
- Repeat layers with the second cake layer, remaining cherry filling, and remaining whipped cream.
- Decorate the top of the cake with chocolate shavings, maraschino cherries, and whipped cream swirls. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
145g
Fat
76g
Carbs
16g
