Black Forest Layer Cake
Recipe: #6840
October 23, 2012
Categories: Desserts, Cherry, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Sunday Dinner, Thanksgiving, Valentine's Day, more
"I wish everyone could make this cake, it's the best Black Forest cake! I made this using a box of devil's food cake mix, I found it slightly hard to slice each layer in half I'm thinking homemade may have been easier to work with but the flavor was amazing and well worth it. You must make sure that you refrigerate the cake for 3 hours for the cake layers to absorb the kirsch and cherry juice, I also used 1 quart of whipping cream (4 cups) and I used stabilized whipped cream from this site recipe#463"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (115.1 g)
- Calories 281.1
- Total Fat - 14.5 g
- Saturated Fat - 8.3 g
- Cholesterol - 125.6 mg
- Sodium - 191.7 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 0.4 g
- Sugars - 3.6 g
- Protein - 5.9 g
- Calcium - 92.1 mg
- Iron - 0.9 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Horizontally slice cake layers into two. Drain cherries; reserving 1/4 cup of the juice. Coarsely chop cherries, set aside.
Step 2
Using a pastry brush, brush each cake layer with 1 tablespoon of the reserved cherry juice and 1 tablespoon kirsch (I used a little more of each).
Step 3
Place one cake layer onto serving plate. Spread 1 cup whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.
Step 4
Reserve 1 cup of the whipped cream. Use remaining cream to frost top and sides of cake
Step 5
Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry.
Step 6
Chill for 3 hours or overnight before serving.
Tips
No special items needed.
1 Reviews
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