Black Forest Cherry Cake Recipe
Ingredients
| Cherries | 1 Can (10oz), pitted | |
| Brandy | 3/4 Cup (16 tbs) | |
| Unsweetened chocolate | 1 Ounce | |
| Yellow cake mix package | 1 | |
| Butter | 1/2 Cup (16 tbs) | |
| Powdered sugar | 4 Cup (16 tbs), sifted | |
| Few drops red food coloring | ||
| Unflavored gelatin | 1 | |
| Whipping cream | 3 Cup (16 tbs) | |
| Semi-sweet chocolate | 1/2 Ounce | |
| 12 maraschino cherries with stems | ||
Directions
Drain sour cherries thoroughly and cut in half.
Pour over them 1/4 cup of the kirsch; cover, and let stand at least 4 hours.
Grease and flour four 9-inch round cake pans.
Melt the unsweetened chocolate over hot water (or use the liquid unsweetened chocolate product for baking).
Prepare cake mix following package directions, using eggs and water called for on the package.
Spoon half of the batter into two of the prepared cake pans, smoothing the top evenly.
Blend melted chocolate into the remaining half of the batter and spread batter into the other two cake pans.
Bake in a 350° oven for 12 to 14 minutes, or until the top springs back when touched lightly.
Cool slightly, then turn out of pans.
When cold, cut each layer in half horizontally, making 8 thin layers.
Make a cherry buttercream by draining the kirsch from the cherries and measuring it (you should have 1/4 cup).
Cream the butter until light and blend in 3 1/2 cups of the powdered sugar alternately with the kirsch drained from the cherries.
Add enough red food coloring to tint a pale pink; set aside.
Soften gelatin in 1/4, cup of the kirsch; place over hot water and heat until dissolved; cool.
Whip cream until thick.
Gradually beat in the liquid gelatin, the remaining 1/4 cup kirsch, and the remaining 1/2 cup powdered sugar, beating until stiff peaks form; set aside.
To assemble cake, place 1 split chocolate layer on a cake plate, cover with 1/3 of the cherry buttercream, and 1/3 of the sour pitted cherries.
Cover with a split yellow cake layer and a layer of the whipped cream 1/3 inch thick.
Repeat process in the same order twice again (chocolate layer, cherry buttercream, and cherries, yellow layer, whipped cream).
Finish with the fourth chocolate layer (you omit the fourth yellow cake layer).
Cover top and sides of cake with remaining whipped cream and garnish with curls of semisweet chocolate (made by shaving bar of chocolate with a vegetable peeler) and maraschino cherries.
Pour over them 1/4 cup of the kirsch; cover, and let stand at least 4 hours.
Grease and flour four 9-inch round cake pans.
Melt the unsweetened chocolate over hot water (or use the liquid unsweetened chocolate product for baking).
Prepare cake mix following package directions, using eggs and water called for on the package.
Spoon half of the batter into two of the prepared cake pans, smoothing the top evenly.
Blend melted chocolate into the remaining half of the batter and spread batter into the other two cake pans.
Bake in a 350° oven for 12 to 14 minutes, or until the top springs back when touched lightly.
Cool slightly, then turn out of pans.
When cold, cut each layer in half horizontally, making 8 thin layers.
Make a cherry buttercream by draining the kirsch from the cherries and measuring it (you should have 1/4 cup).
Cream the butter until light and blend in 3 1/2 cups of the powdered sugar alternately with the kirsch drained from the cherries.
Add enough red food coloring to tint a pale pink; set aside.
Soften gelatin in 1/4, cup of the kirsch; place over hot water and heat until dissolved; cool.
Whip cream until thick.
Gradually beat in the liquid gelatin, the remaining 1/4 cup kirsch, and the remaining 1/2 cup powdered sugar, beating until stiff peaks form; set aside.
To assemble cake, place 1 split chocolate layer on a cake plate, cover with 1/3 of the cherry buttercream, and 1/3 of the sour pitted cherries.
Cover with a split yellow cake layer and a layer of the whipped cream 1/3 inch thick.
Repeat process in the same order twice again (chocolate layer, cherry buttercream, and cherries, yellow layer, whipped cream).
Finish with the fourth chocolate layer (you omit the fourth yellow cake layer).
Cover top and sides of cake with remaining whipped cream and garnish with curls of semisweet chocolate (made by shaving bar of chocolate with a vegetable peeler) and maraschino cherries.
Chef
