Ingredients for Black Forest Cake
- All Purpose Flour
- White Sugar
- Unsweetened Cocoa Powder
- 1 teaspoon salt
- Buttermilk
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 2 teaspoons vanilla extract
- Cherry Flavored Liqueur
- Powdered Sugar
- 14-ounce can of pitted dark sweet cherries, drained
- Whipped Cream
- Semi Sweet Chocolate Baking Square
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How to Make Black Forest Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 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.
- Once cooled, carefully slice each cake layer in half horizontally, creating four layers.
- Brush each layer generously with ½ cup Kirschwasser (or substitute with cherry juice).
- In a large bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form. Add ½ teaspoon vanilla extract, 1 tablespoon Kirschwasser, 2 cups powdered sugar, and a pinch of salt. Beat until smooth.
- Spread one-third of the whipped cream over the first cake layer. Top with one-third of a 14-ounce can of pitted dark sweet cherries, drained. Repeat with remaining layers.
- Frost the top and sides of the cake with the remaining whipped cream.
- Garnish with chocolate curls (use a vegetable peeler to shave curls from semi-sweet chocolate).
- Refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
249g
Fat
30g
Carbs
29g
