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Black Forest Cake
1 pkg. dark chocolate or devil's food cake mix
1 tsp. red food coloring
1 tsp. vanilla
3 C heavy cream or whipping cream
1/3 C powdered sugar
1/4 C Kirshwasser (Cherry Brandy), divided
1 container cake icing (cream cheese or vanilla)
1 can (21 oz.) cherry pie filling, divided
Maraschino cherries (for garnish)
2 oz. semisweet chocolate, shaved
Prepare chocolate cake according to package directions; add red food coloring and vanilla extract. Bake cake as directed in two 9-inch cake pans. Remove from oven; cool cakes on a wire rack. When cakes are completely cooled, wrap each layer in plastic wrap. Place layers in the refrigerator for about one hour. In a large bowl, whip together heavy cream and powdered sugar. Refrigerate until ready to use. Using a knife, slice each cooled cake round horizontally in order to make four layers.
First Layer: Place one cake layer on a flat plate; brush with two tablespoons cherry brandy. Fill a plastic bag with cake icing; pipe a ring around the edge of first cake layer. Fill the exposed ring of cake with some of the cherry pie filling. Second Layer: Place second cake layer on top of the first; repeat first layer process with the second. Third Layer: Place third layer on top of the second; repeat process with the second layer. Fourth Layer: Place fourth layer on top of the third.
Frost the entire cake with the whipped cream/powdered sugar mixture. Garnish top of cake with the maraschino cherries; sprinkle with chocolate shavings. Refrigerate for at least two hours before slicing and serving.
*Black Forest Cake image (C) Mikelo (2006). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
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