Here is my family's very traditional recipe for Black Forest Cake! I couldn't help make it for my dad's birthday this year, but I am sure that it was as yummy as ever!--Karen:)
(Just a hint -- read all the directions before beginning!)
 Gooooing....Gooooooing... |
 Gooooooing......... GONE! |
Black Forest Cake!:)
| Dry Ingredients: (approx.) | Wet Ingredients:(approx.) |
|
Sugar (1 1/2 cups+) Flour (1 3/4 cups ) Baking soda (3/4 teaspoon ) Salt (1 teaspoon ) Baking Chocolate (2 - 1 oz squares ) Semi-Sweet Chocolate ( 3 - 1 oz.) Confectioners' sugar (1 pound ) |
Eggs (3) Salad oil (1/3 cup ) Milk (1/2 cup ) Tart red cherries (packed in water)(11/4 lb can ) Port Wine (1/2 cup ) Kirshwasser (Cherry brandy) (4 tablespoons) Almond extract (3 drops ) Whipping cream (11/4 cup ) Butter (6 tablespoons ) Vanilla (1 1/2 teaspoons ) |
STEP 1 -- Making the Chocolate Cake
Beat 2 egg WHITES until soft peaks form. Gradually add 1/2 cup sugar, beating until the peaks are stiff.
Add together 1 3/4 cups of cake flour, 1 cup sugar, 3/4 teaspoon soda and 1 teaspoon salt into a mixing bowl. Add 1/3 cup salad oil and 1/2 cup milk beat at medium speed and scrape the bowl often.
Add 1/2 cup milk, 2 egg YOLKS and 2 one ounce squares of UNSWEETED baking chocolate, melted and cooled. Beat for one more minute.
Gently fold in the egg WHITES and pour into two greased 9 by 1 1/2 inch round pans.
BAKE at 350 degrees for approximately 30-35 minutes.
COOL for 10 minutes and remove from pans.
SPLIT each layer into two forming four layers and set aside.
STEP 2 -- Cherry Filling
COMBINE : 1 1/4 lb can of red tart pitted cherries (drained), 1/2 cup Port Wine, 1 tablespoon Kirshwasser and 3 drops of Almond extract. Chill overnight then drain.
STEP 3 -- Chocolate Mousse
COMBINE: 3 one ounce squares of SEMI-SWEET chocolate and 3 tablespoons of Kirshwasser in the top of a double boiler ( I hope you know what they are! :)) STIR over hot but not boiling water until the mixture is smooth and melted.
SLOWLY stir into one well beaten egg. Whip 1 cup whipping cream and 2 tablespoons sugar and then fold into chocolate. Chill for 2 hours.
STEP 4 -- Prepare Butter Frosting
Cream 6 tablespoons of
butter and gradually add 1/2 lb of confectioners' sugar.
Beat in 2 tablespoons cream and vanilla.
Add an additional 1/2 cup confectioners'
sugar. Add enough cream to make a spreading
consistency.
STEP 5 -- NOW ASSEMBLE your MASTERPIECE!
Layer 1.... the frosting & the
cherries!
Place one slice of your chocolate cake (cut side up) on your serving plate and spread about 1/2 cup of your butter frosting on the cut side of the cake. With the remaining frosting, make a ridge on the edge of the cake about 1/2 inch wide and 3/4 inch high. Make another ridge about 2 inches from the edge of the cake -- this will support the cake and keep the cherries from getting squished :( -- Now chill for 30 minutes!
Fill the layer with your drained cherries.
Layer 2... the Chocolate Mousse!
Place a second
chocolate cake layer on the top of the layer with cherries and cover this layer
with an even amount of Chocolate Mousse. Chill for 30
minutes!
Layer 3....a layer of
Whipped Cream!
Place a third chocolate cake layer on top of
mousse layer (carefully). Cover this layer
with 1 1/2 cups whipped cream (prepared as follows: whip a mixture of 2 cups of
whipping cream combined with2 tablespoons sugar and 1 teaspoon vanilla... save
1/2 cup for the next step)
Layer 4... we've reached the
TOP!
Top with the last and fourth layer of chocolate cake and top with the remaining 1/2 cup of whipping cream mixture...
Garnish with dollops of whipped cream, maraschino cherries and milk chocolate shavings or 'curls'.
Then Chill for 2 hours!
As you can see... this takes a lot of preparation... but it is well worth the effort!
Karen:)