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Black Forest Cake

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Written by Jacqueline Feuerborn

Posted on 23 March 2014

Cooking-corner-Black-forest-Cake-picLooking for the perfect way to fulfill a chocolate craving or in an attempt to impress someone with impeccable baking skills? Well look no further. This is a relatively straight forward cake recipe that is absolutely mouth watering and is sure to impress even the most stubborn critics.

6 squares (or 6 oz.) semi-sweet chocolate
¾ cup butter (1 ½ sticks)
1 ½ cups sugar
3 extra large eggs
2 teaspoons vanilla
2 ½ cups unsifted flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups plus 2 tablespoons water

3 or 4 cups whipping cream
½ cup powdered sugar

1 8 oz jar of cherry preserves (or jam).

Melt chocolate and butter in saucepan over very low heat, stirring constantly just until melted. Remove from heat. Stir in sugar until well blended. With mixer on low speed, beat in eggs, one at a time, until completely mixed. Add vanilla. Stir in ½ cup flour, baking soda, and salt. Beat in remaining 2 cups of flour alternately with water until well blended and smooth.

Pour evenly into two 9 inch greased and floured cake pans. (The bottom can be lined with parchment paper) Bake in preheated 350 degree oven for 35 to 40 minutes or until wooden pick inserted in the center comes out clean. Cool 10 minutes before removing from pans. Cool completely on wire racks.

Beat the cream until stiff and add powdered sugar until well blended.

Place one layer of cake on serving plate. Gentle poke cake all over with fork. Top with cherry preserves allowing juices to soak into cake. Add a layer of whipped cream. Place second layer of cake on top and frost entire cake with whipped cream. Shave chocolate bar over cake. Refrigerate until ready to serve.
Colorado School of Mines

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