Recipe Name: Black Forest Cake
Category: Dessert
Cuisine: German
Food Group: Cake
Serving Size: 14 Serving(s)
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Fudge Cake
1 Cup(s) sweet butter, softened
2 Cup(s) sugar
4 Whole eggs
2 Cup(s) flour
1/4 tsp(s). salt
1 1/2 tsp(s). baking soda
2/3 Cup(s) buttermilk
1 tsp(s). vanilla extract
3 Oz(s). unsweetened chocolate, grated
2/3 Cup(s) boiling water
Cherry Filling
17 Oz(s). can pitted dark sweet cherries
blended with 1/4 cup water
Whipped Cream
3 Cup(s) heavy cream
1/4 Cup(s) confectioners sugar
1/4 Cup(s) plus 1 Tablespoon cherry brandy
(Kirsch) or 1 tsp brandy flavoring,
cherry extract or almond extract
Chocolate Butter cream Filling
1/2 Cup(s) butter, softened
4 Cup(s) sifted confectioners sugar
3 Tbsp(s). heavy cream
1 tsp(s). vanilla extract
3 Oz(s). semisweet chocolate, chocolate, melted
1 Oz(s). bar semisweet chocolate, shaved
maraschino cherries (opt)
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Directions:
1. Preheat oven to 325’. Grease and flour three 9 inch round pans.
2. To make cake, cream butter and sugar; add eggs, 1 at a time, beating well after each addition; then beat 1 minutes, or until mixture is light and fluffy. Sift flour with salt; mix baking soda with buttermilk; add mixtures alternately to creamed mixture.
Beat in vanilla extract.
melt chocolate in boiling water; stir until smooth; blend into batter.
Pour into prepared pans.
Bake 30 to 35 minutes.
Cool 10 minutes in pans and remove to wire rack.
3. To make cherry filling, drain liquid from cherries into small saucepan and bring to a boil; reserve cherries. Stir cornstarch mixture into cherry juice. Cook until clear; add cherries; cool.
4. Whip cream until stiff peaks form; add confectioners sugar and continue beating until firm peaks form; beat in 1/4 cup kirsch gradually, only until taken up by cream.
5. To make chocolate butter cream filling, cream butter with sugar; beat in cream and vanilla extract.
Add chocolate and continue beating until smooth.
6. Place 1 cake layer on plate. With pastry tube, make 3 rings of chocolate butter cream filling, leaving about 1 1/2 inches between rings. Fill area between rings with all of the cherry filling. Chill.
7. Place second layer on top of first. Prick with fork; sprinkle with remaining 1 tablespoon kirsch; spread with remaining chocolate butter cream filling.
8. Place third layer on top. Spread top and sides with whipped cream. garnish with grated chocolate and maraschino cherries, if desired. Refrigerate until serving time.
Comments: Recipe from Pat (Phillippi-Rhodes) Padilla
