Black Forest Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 cup butter at room temp2 cups sugar4 squares unsweetened chocolate melted and cooled4 eggs at room temp2 cups flour1 tsp baking powder 1/2 tsp salt1 cup milk6 cups fresh pitted cherries1/4 cup kirsch2 TBS sugar3 cups heavy cream to whip1/4 cup confectioners sugar2 packages of whipit stabalizer for cream
Serving Size: Serves 16
Begin by pitting cherries and soaking in the kirsch and 2 TBS sugar. Cover and let set several hours, or even a day or two ahead.
Beat butter and sugar until light anf fluffy. Add in eggs one at a time. Add melted chocolate. Stir together flour, baking powder and salt. Alternatedly add flour mixture and milk to butter egg mix just til incorporated well. Pour into two 9 inch greased and floured cake pans. (I like to mix unsweeteded dried cocoa with my flour to keep a dark chocolaty coating on the cake.
Bake cake at 350 for 30 to 35 minutes, until it starts to pull away from edges, and toothpick tests done. Let cool in pans 10 minutes, then remove to cool on rack.
Whip cream, adding the cream stabilizer. Cut each layer in half. Drain cherries, reserving the liquid.
Take a half layer, drizzle over some of the cherry liquid, then add 1/4 of the cream. Top with 1/4 of the cherries. Then and the top of that layer and continue/
Grate dark chocolate over the top just before serving.
Begin by pitting cherries and soaking in the kirsch and 2 TBS sugar. Cover and let set several hours, or even a day or two ahead.
Beat butter and sugar until light anf fluffy. Add in eggs one at a time. Add melted chocolate. Stir together flour, baking powder and salt. Alternatedly add flour mixture and milk to butter egg mix just til incorporated well. Pour into two 9 inch greased and floured cake pans. (I like to mix unsweeteded dried cocoa with my flour to keep a dark chocolaty coating on the cake.
Bake cake at 350 for 30 to 35 minutes, until it starts to pull away from edges, and toothpick tests done. Let cool in pans 10 minutes, then remove to cool on rack.
Whip cream, adding the cream stabilizer. Cut each layer in half. Drain cherries, reserving the liquid.
Take a half layer, drizzle over some of the cherry liquid, then add 1/4 of the cream. Top with 1/4 of the cherries. Then and the top of that layer and continue/
Grate dark chocolate over the top just before serving.
Nutritional Info Amount Per Serving
- Calories: 370.6
- Total Fat: 28.0 g
- Cholesterol: 124.2 mg
- Sodium: 83.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.7 g
- Protein: 6.1 g
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