Recipes
 
 Black Forest Cake II  
 

Recipe of Black Forest Cake II

Posted Date : January 05,2015
Time to make : 40 Min.
 
Instruction for Black Forest Cake II
 
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottoms of two 8 inch round pans with parchment paper circles.
  3. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy.
  4. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
  5. 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.
  6. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total.
  7. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy.
  8. Add confectioners sugar, pinch of salt, and coffee; beat until smooth.
  9. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
  10. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  11. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.
  12. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
 
Ingredients of Black Forest Cake II
 
  • 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
 
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