Black Forest Layer Cake

Name: Black Forest Layer Cake
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Yield: ['12', '1 2-layer (8-inch) cake']
Cuisine: german
Ingredients: 1.6666666269302 cups all-purpose flour; 0.66666668653488 cup unsweetened cocoa powder; 1.5 teaspoons baking soda; 1 teaspoon salt; 0.5 cup shortening; 1.5 cups white sugar; 2 eggs; 1 teaspoon vanilla extract; 1.5 cups buttermilk; 0.5 cup kirschwasser; 0.5 cup butter; 3.5 cups confectioners' sugar; 1 pinch salt; 1 teaspoon strong brewed coffee; 2 (14 ounce) cans pitted Bing cherries, drained; 2 cups heavy whipping cream; 0.5 teaspoon vanilla extract; 1 tablespoon kirschwasser; 1 (1 ounce) square semisweet chocolate

4.30 (184)

⏱ 130 mins 🍽 ['12', '1 2-layer (8-inch) cake'] 🌶 german 🏷 Dessert

This is a classic German dessert, a Black Forest layer cake. It consists of a rich chocolate sponge soaked with Kirsch liqueur, layered with a sweet cherry filling and a coffee-infused buttercream. The entire cake is then enveloped in a lightly flavoured whipped cream and finished with delicate chocolate shavings. The process involves baking, assembling and decorating to create an impressive centrepiece dessert suitable for special occasions.

Ingredients

1.6666666269302 cups all-purpose flour
0.66666668653488 cup unsweetened cocoa powder
1.5 teaspoons baking soda
1 teaspoon salt
0.5 cup shortening
1.5 cups white sugar
2 eggs
1 teaspoon vanilla extract
1.5 cups buttermilk
0.5 cup kirschwasser
0.5 cup butter
3.5 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
0.5 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Method

Set your oven to 350 degrees F (175 degrees C). Prepare two 8-inch round pans by lining the bases with parchment paper. Sift the flour, cocoa powder, baking soda and 1 teaspoon of salt together, then set this mixture aside.
In a bowl, cream the shortening with the sugar until the mixture is pale and fluffy. Incorporate the eggs and vanilla extract. Alternately mix in the prepared dry ingredients and the buttermilk until everything is fully combined. Divide this batter evenly between the two prepared pans.
Place the pans in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the centre emerges clean. Allow the cakes to cool completely. Once cool, peel off the parchment paper. Carefully slice each cake layer in half horizontally, creating four layers in total. Sprinkle all four layers with the 1/2 cup of kirschwasser.
In a medium bowl, beat the butter until it becomes light and fluffy. Add the confectioners' sugar, a pinch of salt and the strong brewed coffee, then beat until the mixture is smooth. If the filling seems too thick, you can loosen it with a few teaspoons of cherry juice or milk. Take the first cake layer and spread it with one third of this filling. Top this with one third of the drained cherries. Repeat this process with the remaining layers and filling.
Using a separate, clean bowl, whip the heavy cream until it forms stiff peaks. Gently beat in the 1/2 teaspoon of vanilla extract and the 1 tablespoon of kirschwasser. Use this whipped cream to frost the top and sides of the assembled cake. Finally, create chocolate curls by running a potato peeler along the edge of the semisweet chocolate square and sprinkle these over the cake.

Nutrition (per serving)

Calories693 kcal

Fat34 g

Sugars70 g

Protein6 g

Sodium468 mg

Recipe details

CategoryDessert

Cuisinegerman

AuthorValinda