Typically,Black Forest Gourmet Cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration. Kirschwasser (cherry schnapps) is used to flavor the whipped cream. The bottom layers of sponge cake are also brushed with Kirschwasser (cherry schnaps) to provide moisture and a little extra flavor.
So why are you waiting? Get & enjoy this lip-smacking dessert on this Christmas as well as New year.
80% would make again
16 Servings
Prep: 40 min. + chilling Bake: 30 min. + cooling
Ingredients
2 ounces unsweetened chocolate
1/3 cup canola oil
2 eggs, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup 2% milk
CREAM FILLING:
6 tablespoons butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
4 to 5 tablespoons half-and-half cream
CHERRY FILLING:
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring
CHOCOLATE FILLING:
1 cup heavy whipping cream
1/4 cup chocolate syrup
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
FROSTING:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
Chocolate curls, maraschino cherries and fresh mint
Directions- In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
- In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.
- Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
- In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.
- For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
- To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
- Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
- Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. Yield: 16 servings.
Nutrition Facts:
- 1 serving (1 piece) equals 589 calories, 28 g fat (15 g saturated fat), 103 mg cholesterol, 289 mg sodium, 83 g carbohydrate, 1 g fiber, 4 g protein.
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