Black Forest Cake II

4.3
(183)

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

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Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
1 hrs
Total Time:
2 hrs 10 mins
Servings:
12
Yield:
2 to 8 layer inch round cake

Ingredients

  • 1 ⅔ cups all-purpose flour

  • cup unsweetened cocoa powder

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

  • ½ cup shortening

  • 1 ½ cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 ½ cups buttermilk

  • ½ cup kirschwasser

  • ½ cup butter

  • 3 ½ cups confectioners' sugar

  • 1 pinch salt

  • 1 teaspoon strong brewed coffee

  • 2 (14 ounce) cans pitted Bing cherries, drained

  • 2 cups heavy whipping cream

  • ½ teaspoon vanilla extract

  • 1 tablespoon kirschwasser

  • 1 (1 ounce) square semisweet chocolate

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

  5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Nutrition Facts (per serving)

693 Calories
34g Fat
89g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 693
% Daily Value *
Total Fat 34g 43%
Saturated Fat 17g 87%
Cholesterol 107mg 36%
Sodium 468mg 20%
Total Carbohydrate 89g 32%
Dietary Fiber 3g 11%
Total Sugars 70g
Protein 6g
Vitamin C 2mg 11%
Calcium 87mg 7%
Iron 2mg 12%
Potassium 268mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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