Black Forest Cake

***CAKE***


2 eggs -- separate out yolks
1/2 cup sugar
1 3/4 cup cake flour -- sifted
1 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1/3 cup salad oil
1 cup milk -- divided
2 ounces unsweetened chocolate -- melted and cooled

***CHERRY FILLING***

1 can (20 oz.) tart cherries -- drained
1/2 cup port wine
1 tablespoon Kirsch
3 drops almond extract

***CHOCOLATE MOUSSE***

3 ounces semisweet chocolate
3 tablespoons Kirsch
1 egg -- well beaten
1 cup heavy cream
2 tablespoons sugar

***FROSTING***

6 tablespoons unsalted butter
1 package (16 oz.) confectioner's sugar -- sifted
1/4 cup light cream
1 1/2 teaspoon vanilla extract

CHERRY FILLING: Combine all ingredients in a bowl and refrigerate overnight. Drain thoroughly.

CAKE: Preheat oven to 350 degrees, grease and flour 2 nine inch round cake pans. In a large mixing bowl beat egg whites until soft peaks form. Gradually add in 1/2 cup sugar, beating until soft peaks from again. In a large mixer bowl sift together flour, 1 cup sugar and salt. Add oil and 1/2 cup milk.

Beat for 1 minute at medium, on electric mixer, scraping down side of bowl often. Add remaining milk, egg yolks and chocolate. Beat 1 minutes longer, scraping down sides of bowl frequently. Gently fold in egg whites. Pour into prepared pans and bake for 30 - 35 minutes. Let cool 10 minutes then remove from pans and allow to cool completely on racks. Split each layer in half, horizontally, to make 4 thin layers. Set aside.

CHOCOLATE MOUSSE: In the top of a double boiler, combine Kirsch and chocolate. Stir until melted and smooth. Slowly stir into egg. In a mixing bowl whip cream with sugar. Fold cream into chocolate. Refrigerate and chill for 2 hours.

FROSTING: In a large mixer bowl cream butter and gradually add in half the sugar. Beat in 2 tablespoons cream and the vanilla extract. Gradually blend in remaining sugar, adding enough cream to make it a spreading consistency.

CAKE ASSEMBLY: Spread 1/2 cup frosting on the cut side of a cake layer. With remaining frosting make 1 ridge, 1/2 inch wide and 3/4 inch high around the outside of the layer you just frosted. Make another ridge 2 inches in from the outside edge. Chill 30 minutes.

Fill the space between the two ridges with the cherry filling. Spread second layer with chocolate mousse and place unfrosted side atop first layer. Chill 30 minutes. Whip 2 cups whipped cream with 2 tablespoons sugar and 1 teaspoon vanilla extract.

Spread third layer with 1 1/2 cups whipped cream and place atop second layer. Top with fourth layer. Frost sides of cake with 1/4 cup whipped cream. Sift confectioner's sugar over top. Garnish with dollops of remaining whipped cream, maraschino cherries and chocolate curls. Chill 2 hours before serving.

I have made this cake recipe many times and it always turns out great!

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