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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (270g) Recipe makes 12 servings The following items or measurements are not included below: kirsch 1 teaspoon very strong coffee kirsch |
||
| Calories 754 | ||
| Calories from Fat 372 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.4g | 63% | |
| Saturated Fat 23.6g | 117% | |
| Monounsaturated Fat 12.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 136mg | 45% | |
| Sodium 535mg | 22% | |
| Potassium 293mg | 8% | |
| Total Carbohydrate 95.4g | 31% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 74.6g | ||
| Protein 6.1g | 12% | |
Black Forest Cake
By: SweetySJD
Oct 9, 2006
From what I hear this is a pretty authentic German recipe. You can replace the alcohol with cherry juice if it's not your thing.
SERVES 12
Ingredients
- 1 2/3 cups cake flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup kirsch
- 1 cup butter
- 3 1/2 cups confectioners' sugar
- 1 pinch salt
- 1 teaspoon very strong coffee
- 2 (14 ounce) cans sweet cherries in heavy syrup, drained
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon kirsch
- 1 ounce semisweet baking chocolate
Directions
1
Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside.2
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans.3
Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.4
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.5
In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Cuisine > European > Western > German
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: Nikki
On Jun 16, 2008
The best cake ever! I did tweak it a little - I found that I only needed half filling, half the cream, and half the cherries. I pureed the cherries, leaving some for the top. Everybody raved about this cake - and the dental floss trick works a charm! Thanks for the recipe - I appreciate it's authenticity.
From: CarsonM
On May 6, 2008
Thanks, SweetySJD, for posting a from-scratch recipe for black forest cake... I was about to tear my hair out with all the ones that called for canned cherry pie filling! Despite all the positive reviews, I was a little skeptical about my ability to successfully make a four-layer cake (traditionally I have very bad luck with anything over one layer!), but I am happy and somewhat amazed to report that this cake worked BEAUTIFULLY. The filling is firm enough that it grabs onto the layers once it's refrigerated, and mine didn't slide around at all. I was a little worried that the cake itself might be dry, because it was crumbly when I cut it, but if it ever was, then the kirsch drenching took care of that! I thought this was a very flavorful cake (I particularly liked the hint of espresso in the filling) and very impressive once it was cut. The lightness of the whipped-cream icing was a great contrast with the denser filling. One little change I made: in my experience, kirsch doesn't have a terribly pronounced cherry flavor, so I boosted it with a bit of sweet/tart cherry juice concentrate.
From: SweetSueAl
On Feb 21, 2008
Wow! What a cake! I am the birthday cake baker at my office and someone requested a Black forest Cake. I had never made one, so I wanted to do a "test run" first. This test gets an A+!!! I wish I could give it more than 5 stars. I thought it would be more difficult, but it really wasn't. My co-worker is going to be thrilled when I bring this cake in for him. Thanks for a great recipe SweetySJD. This is a keeper! Sue
From: a_olson82
On Nov 12, 2007
oh my oh my. I followed this recipe, though used the changes wildflour suggested for the outer frosting, with 1T cocoa powder and 1 cup cream/1 cup confectioners sugar, using the kirsch and vanilla from your original recipe. i have never made a cake before or icing from scratch. this is to die for, was easy to follow and turned out perfectly. cake was done in 33 minutes. soaked the dark sweet cherries in kirsch before adding to the cake. saved some cherries out for the top, and made a tiny pile of coconut flakes to decorate the middle of the cake with. used a veggie peeler on a frozen hershey bar for the chocolate, and kept the cake in the fridge til serving time. sooo decadent, and delicious!
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