Cheddar & Chive Baked Eggs
German Black Forest Cake
| By : |
Nothing beats the classic combination of chocolate and cherry in this quintessential Black Forest
Cake! Look for Dutch-processed cocoa powder for a rich, chocolate cake flavor. Feel free to switch
out the filling with fresh cherries for a sweet summer treat.
| Prep Time | 35 Minutes |
| Cook Time | 25 Minutes |
| Servings |
8-10 Servings
|
Ingredients
Cake:
- 2 c granulated sugar
- 2 eggs room temperature
- 1 c buttermilk room temperature
- 1 3/4 cups all-purpose flour
- 1 c unsweetened Dutch-processed cocoa powder plus more for dusting cake pans
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup vegetable oil
- 1/2 c hot espresso
- Vegetable cooking spray
Frosting;
- 32 ounces heavy whipping cream
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp salt
Assembly:
- 1 c bourbon-soaked cherries or maraschino cherries
- ¼ c Kirschwasser or bourbon from cherries
- 10-14 fresh cherries stems-on for decorating
- ¼ c dark chocolate shavings for decorating
Ingredients
Cake:
Frosting;
Assembly:
|
Instructions
- Preheat the oven to 350°F.
- Spray three
9-inch cake pans with vegetable spray, and dust with cocoa powder. Set aside until ready to use. - Add the sugar and eggs to the bowl of the Instant Stand Mixer. Beat together until pale and fluffy, about 3 minutes.
- Add the buttermilk and kirshwasser. Mix to combine.
- With the mixer on level 2, add the flour, cocoa powder, baking soda, baking powder, and salt. Turn up the speed and beat until no lumps exist, about 2-3 minutes.
- Drizzle in the vegetable oil and hot espresso. Mix for another 5 minutes on level 3 until a silky chocolate batter has formed.
- Distribute the cake batter evenly across the three prepared cake pans. Bake in the oven for 20 – 23 minutes, or until a toothpick inserted in the center of the cakes come out clean.
- Allow to cool on a rack for 10 minutes before removing from the pan. Set aside until completely cooled.
- Meanwhile, prepare the whipped cream frosting. Add the heavy whipping cream and granulated sugar in the bowl of the Instant Stand Mixer fitted with a whisk attachment. Beat on level 8 until stiff peaks form. Mix in vanilla and salt.
- Once the cakes have cooled, dollop a tablespoon of whipped cream on a cake platter or plate. Set the first cake on top. Drizzle a few tablespoons of the kirschwasser or bourbon onto the cake.
- Frost the top with about one cup of frosting. Sprinkle with 1/3 c bourbon-soaked cherries.
- Continue this process until all layers are frosted.
- To finish decorating the top, place fresh cherries around the top of the cake in a wide circle. Sprinkle chocolate shavings over the top.
- Keep refrigerated until ready to serve. Enjoy!
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