Black Forest Cake
March 12th, 2010
Last week I traveled with my family to Mecca for Umrah. It was a great visit, seeing the kaaba for first time, doing tawaf, then sa’yee, praying and drinking Zamzam water was amazing, words can’t describe my feelings. I will never forget this wonderful experience.
This is the recipe of black forest cake which I made for the first blogversary celebration. The cake was a huge hit and fabulous.
Let’s make Black Forest Cake:
Preheat oven to 350 °F (176 °C).
Grease and flour two 9-inch round cake pans. Cover bottoms with waxed paper, I used baking paper.
1. Combine dry ingredients in large bowl.
2. Add eggs, milk, oil and vanilla.
3. Beat until well blended.
4. Pour evenly into prepared pans.
5. Bake 35 minutes or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely
6. Prepare simple syrup, place sugar and water in a small saucepan and stir to combine, bring to a gentle boil over a medium heat, simmer until sugar is completely dissolved. Remove from heat and cool.
7. Prepare whipped cream, I used 5 envelops of Dream Whip, and followed the instructions on the envelop.
8. Prepare cherry filling, place cherry pie filling in a sieve and allow sauce to drain into a bowl, set aside until cake has completely cooled.
9. With long serrated knife, split each cake layer horizontally in half, tear one split layer into crumbs; set aside. I didn’t split the cake layers into half, I just leveled the top of each layer.
10. Use a pastry brush and moisten the first layer of the cake with simple syrup.
11. Spread whipped cream on first layer.
12. Top with the drained cherry as well as a drizzle of the sauce that was drained off , reserve some of the cherry for decorating the cake.
13. Top with the second layer, moisten with sugar syrup, then frost the top and the sides with whipped cream.
14. Press the chocolate shavings onto sides of the cake.
15. Spoon whipped cream into pastry bag fitted with star decorated tip and pip onto top of the cake, leaving an open area in the center.
16. Spoon remaining cherry pie filling on top of cake.
16. Refrigerate cake until ready to serve and keep any leftovers covered and refrigerated.
Black Forest Cake
From: ifood.tv / Servings: 6 Slices
PDF Text Only / Print With Images
| 2 cups + 2 tbsp all purpose flour
2 cups granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking powder 3/4 tsp baking soda 3/4 tsp salt 3 eggs 1 cup milk 1/2 cup vegetable oil 1 tbsp vanilla Simple syrup 1 part sugar 1 part water Decoration 5 (36 g) envelops Dream Whip 1 (595 g) can cherry pie filling Chocolate shavings |
Preheat oven to 350 °F (176 °C).
Grease and flour two 9-inch round cake pans. Cover bottoms with waxed paper, I used baking paper. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat until well blended. Pour evenly into prepared pans. Bake 35 minutes or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely Prepare simple syrup, place sugar and water in a small saucepan and stir to combine, bring to a gentle boil over a medium heat, simmer until sugar is completely dissolved. Remove from heat and cool. Prepare whipped cream, I used 5 envelops of Dream Whip, and followed the instructions on the envelop. Prepare cherry filling, place cherry pie filling in a sieve and allow sauce to drain into a bowl, set aside until cake has completely cooled. With long serrated knife, split each cake layer horizontally in half, tear one split layer into crumbs; set aside. I didn’t split the cake layers into half, I prepared the cake with two layers only, and leveled the top of each layer. Use a pastry brush and moisten the first layer of the cake with simple syrup. Spread whipped cream on first layer. Top with the drained cherry as well as a drizzle of the sauce that was drained off , reserve some of the cherry for decorating the cake. Top with the second layer, moisten with sugar syrup, then frost the top and the sides with whipped cream. Press the chocolate shavings onto sides of the cake. Spoon whipped cream into pastry bag fitted with star decorated tip and pip onto top of the cake, leaving an open area in the center. Spoon remaining cherry pie filling on top of cake. Refrigerate cake until ready to serve and keep any leftovers covered and refrigerated. |
Notes and Tips
I used two 9″ springform pan.
I used baking paper instead of waxed paper.
I didn’t cut each layer of the cake into half, but I worked on two layers only and leveled the top of each layer.
I used Dream whip, and didn’t add sugar to the whipped cream.
What an absolutely gorgeous cake! It looks delicious and so moist!
Happy belated Blogversary! Black forest has always been one of my favourite cakes, which may be why I haven’t attempted to make it yet. Yours is gorgeous! :)
Hey Dimah,
Well, hopefully you will never forget this trip and the feelings you had-an important milestone in your life it is. And so many never get to the chance…
Your cake looks wonderful too by the way-I need to work on my decorating skills (sigh).
Happy Blogversary and Many More! I enjoy your blog so much, it is presented so beautifully. Thank you for all the work you do to allow us to enjoy it!
lisa@dandysugar: Thanks for stopping by! you are so kind!
Valerina: Thank you so much for your lovely comment!
Stella: Thank you so much for coming by!
I hope I’ll be able to visit Mecca again and again, and perform Hajj too!
Thank you so much for your kind comment about the cake!
Brittany: Thank you so much for stopping by! I’m glad you enjoy the blog, I hope you keep reading :), thanks!
this may just be the prettiest frosted black forest cake i have ever seen! speaking of which, i need to polish up my frosting skills, tips? also, i am officially craving black forest cake :P happy blogversary!:)