The best delicious Black Forest Cherry Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Cherry Cake recipe today!
Hello my friends, this Black Forest Cherry Cake recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Cherry Cake is amazingly delicious, and addictive, everyone will be asking for more Black Forest Cherry Cake.
What Makes This Black Forest Cherry Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Cherry Cake.
Ready to make this Black Forest Cherry Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 x ————cake———— 6 ea Eggs; large
1 c Sugar 1 ts Vanilla extract
4 oz Unsweetened bakingchocolate* 1 c Flour; sifted
1 x ———–syrup———— 1/4 c Sugar
1/3 c ;water 2 tb Kirsch
1 x ———-filling———– 1 1/2 c Confectioners’ sugar
1/3 c Butter; unsalted 1 ea Egg yolk; large
2 tb Kirsch liquer 1 x ———-topping———–
2 c Sour cherries; canned, drain 2 tb Confectioners’ sugar
1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1)
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10 to
15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat until
light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners’ sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.
Yields
8 servings
Leave a Reply