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Recipe Black Forest Cake II (Cake)
Home Cooking Recipes
Required Ingredients:
- 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
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- 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
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- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon kirschwasser
- 1 (1 ounce) square semisweet chocolate
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees 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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