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Black Forest Cake Recipe

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This recipe for Black Forest Cake is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Cake Assembly
Ingredients:  
Ingredients:  
1 can pitted dark sweet cherries
2 Tbsp. cornstarch
3 cups whipping cream
½ cup confectioner's sugar
⅓ cup kirsch, divided
2 cups chocolate butter cream frosting (recipe below)
semi-sweet bar chocolate, shaved or grated
maraschino cherries, stemmed
Directions:
Directions:
Drain liquid from cherries into a small saucepan; reserve cherries. Bring liquid to a boil. Mix cornstarch with ¼ cup water, and stir into juice. Cook until clear. Add cherries; cool. Whip cream until soft peaks form. Sprinkle sugar over cream and continue beating until firm peaks form on beater when lifted from bowl. Pour in ¼ cup kirsch a little at a time, beating only until it is taken up by the cream.

Place on layer of cake on a large cake plate. Use plan ½-inch tube or plain nozzle of cookie press to form 3 rings of chocolate butter cream frosting on bottom layer, leaving about 1½-inches between rings. Chill. Fill in between rings with cherries. Place second layer gently on top of cherries. Prick top all over with fork, sprinkle lightly with kirsch, and spread it with 1 inch of whipped cream. Put top layer on gently. Spread sides and top with remaining whipped cream.

Garnish top with chocolate curls, a whipped cream rosette or dollop of whipped cream and maraschino cherries, rinsed and drained. Refrigerate until serving time.

Makes 12-14 servings.
 

Fudge Cake
Ingredients:  
Ingredients:  
1 cup butter
2 cups sugar
4 eggs
2 cups sifted flour
¼ tsp. salt
1½ tsp. baking soda
⅔ cup buttermilk
1 tsp. vanilla
3 ounces unsweetened chocolate, grated
Directions:
Directions:
Preheat over to 325 degrees. Grease and flour three round 9-inch cake pans

Cream butter and sugar. Add eggs one at a time and beat well after each addition. After last egg is added, beat 1 minute or until mixture is light and fluffy. Sift flour with salt. Mix baking soda with the buttermilk and add alternatively with flour to the creamed mixture. Add vanilla. Melt the chocolate in ⅔ cup boiling water, stir until smooth. Blend chocolate into cake mixture. Pour into prepared pans and bake for 30-35 minutes or until cake tests done. Cool 10 minutes in pans, then turn out on racks to finish cooling.
 

Chocolate Butter Cream Frosting
Ingredients:  
Ingredients:  
8 Tbsp. butter
4 cups sifted confectioner's sugar
2 large egg whites or 4 small egg whites, unbeaten
1 tsp. vanilla
3 ounces semi-sweet chocolate, melted
Directions:
Directions:
Cream butter, add sugar, egg whites, and vanilla. Add chocolate and continue beating until smooth.

Makes 2 cups
Personal Notes:
Personal Notes:
Gourmet Club - Dinner in Colonial Williamsburg

 

 

 

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