Black Forest Gateaux
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup all-purpose flour¾ cup cake flour2/3 cup unsweetened cocoa powder, sifted½ tablespoon baking soda1 teaspoon salt½ cup butter1 cup sugar2 eggs1 teaspoon vanilla1 teaspoon brewed espresso1 cup buttermilk½ cup sour cream¼ cup kirsch½ cup butter2 ½ cups powdered sugar3 cups pitted and halved sour cherries2 cups heavy whipping cream1 tablespoon powdered sugar2 teaspoons nonfat dry milk1 tablespoon kirsch
Preheat oven to 350F. Grease and dust two 8 inch round pans with cooca powder.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs, vanilla and espresso.
Separately blend buttermilk and sour cream together until well combined.
Beat flour mixture, alternating with buttermilk and sour cream, into the creamed mixture until combined.
Bake 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cool completely.
Cut each layer in half, horizontally, making 4 layers total.
Brush layers with the ¼ cup kirsch.
In a medium bowl, cream the butter until light and fluffy.
Add sugar; beat until smooth.
If the consistency is too thick, add a couple teaspoons milk.
Spread first layer of cake with 1/3 of the filling, topping with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in sugar, dry milk and kirsch.
Frost top and sides of cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs, vanilla and espresso.
Separately blend buttermilk and sour cream together until well combined.
Beat flour mixture, alternating with buttermilk and sour cream, into the creamed mixture until combined.
Bake 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cool completely.
Cut each layer in half, horizontally, making 4 layers total.
Brush layers with the ¼ cup kirsch.
In a medium bowl, cream the butter until light and fluffy.
Add sugar; beat until smooth.
If the consistency is too thick, add a couple teaspoons milk.
Spread first layer of cake with 1/3 of the filling, topping with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in sugar, dry milk and kirsch.
Frost top and sides of cake.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 574.2
- Total Fat: 33.2 g
- Cholesterol: 100.1 mg
- Sodium: 155.2 mg
- Total Carbs: 66.1 g
- Dietary Fiber: 2.7 g
- Protein: 5.3 g
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