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German Black Forest Cake Recipe

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This recipe for German Black Forest Cake is from The Thompson Anchors Cookbook, 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:
Ingredients:  
Ingredients:  
1 c. whole milk
3 large eggs
1/2 c. canola oil
3 tsp. vanilla extract
2 c. plus 2 Tbsp. all purpose flour
2c. sugar
3/4 c, baking cocoa
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
FILLING:
2 cans (14 1/2 oz. each) pitted tart cherries
1 c. sugar
1/4 c. corn starch
3 Tbsp. cherry brandy or 2 tsp. vanilla extract
Whipped Cream:
3 c. heavy whipping cream
1/3 c. confectioners sugar
Directions:
Directions:
1. Preheat oven to 350*. Line bottoms of two greased 9-inch round baking pans; grease paper.
2. In a large bowl, beat milk, eggs, oil, and vanilla until well blended. In another bowl, whisk four, sugar, cocoa, baking powder, baking soda, and salt; gradually beat into milk mixture.
3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. Meanwhile, for filling, drain cherries, reserving 1/2 c. juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.
5. In a large bowl beat cream until it begins to thicken. Add confectioners sugar; beat until stiff peaks form.
6. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1 1/2 c. Whipped cream. Spread 3/4 c. Filling to within 1 in. Of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Spoon remaining filling onto top of cake. Refrigerate until serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes + cooling. Bake: 30 min. + cooling
Personal Notes:
Personal Notes:
This cake takes a little extra time but it is so worth it.

 

 

 

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