Thursday, February 26, 2009

Black Forest Cake

* 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

What’s Next:
Go ahead & preheat your oven to 350 F or 175 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.

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.

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.

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.

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.



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