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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 692.1
  • Total Fat: 33.7 g
  • Cholesterol: 114.9 mg
  • Sodium: 433.3 mg
  • Total Carbs: 92.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Black Forest Cake calories by ingredient
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Black Forest Cake

Submitted by: EMILYF325

Introduction

Horrible for you but soooo tasty! My husband's favorite and we love it and indulge for his birthday. I am putting the recipes suggested prep time, the first time I made this it took me four hours. Horrible for you but soooo tasty! My husband's favorite and we love it and indulge for his birthday. I am putting the recipes suggested prep time, the first time I made this it took me four hours.
Number of Servings: 12

Ingredients

    Ingredients

    * 1 2/3 cups all-purpose flour
    * 2/3 cup unsweetened cocoa powder
    * 1 1/2 teaspoons baking soda
    * 1 teaspoon salt
    * 1/2 cup shortening
    * 1 1/2 cups white sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 1 1/2 cups buttermilk
    *
    * 1/2 cup kirschwasser
    * 1/2 cup butter
    * 3 1/2 cups confectioners' sugar
    * 1 pinch salt
    * 1 teaspoon strong brewed coffee
    * 2 (14 ounce) cans pitted Bing cherries, drained
    *
    * 2 cups heavy whipping cream
    * 1/2 teaspoon vanilla extract
    * 1 tablespoon kirschwasser
    * 1 (1 ounce) square semisweet chocolate


Directions

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.



Number of Servings: 12

Recipe submitted by SparkPeople user EMILYF325.






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