Black Forest Cherry Cake Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 All purpose flour/Cake flour2 1⁄4 Cup (36 tbs)
 Sugar1 2⁄3 Cup (26.67 tbs)
 Cocoa2⁄3 Cup (10.67 tbs)
 Baking soda1 1⁄4 Teaspoon
 Salt1 Teaspoon
 Baking powder1⁄4 Teaspoon
 Water1 1⁄4 Cup (20 tbs)
 Shortening3⁄4 Cup (12 tbs)
 Eggs2
 Vanilla1 Teaspoon
 Cherry filling1⁄2 Cup (8 tbs)
 Sweet cooking chocolate4 Ounce (1 Bar)
 Whipping cream2 Cup (32 tbs), chilled
 Sugar1⁄4 Cup (4 tbs)
 Maraschino cherries4

Nutrition Facts

Serving size: Complete recipe

Calories 6763 Calories from Fat 3584

% Daily Value*

Total Fat 407 g625.9%

Saturated Fat 197.6 g988%

Trans Fat 20.2 g

Cholesterol 1085.8 mg

Sodium 4130.2 mg172.1%

Total Carbohydrates 773 g257.6%

Dietary Fiber 81.2 g324.7%

Sugars 431.7 g

Protein 88 g175.3%

Vitamin A 11.9% Vitamin C

Calcium 80% Iron 318.7%

*Based on a 2000 Calorie diet

Directions

Heat oven to 350°.
Generously grease and flour two 9-inch or three 8-inch round layer pans.
Beat flour, 1 2/3 cups sugar, the cocoa, baking soda, salt, baking powder, water, shortening, eggs and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pans.
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes.
Cool 5 minutes; remove from pans.
Cool on wire racks.
Prepare Cherry Filling.
With a vegetable parer or thin, sharp knife, slice across chocolate bar with long strokes to form 12 to 14 chocolate curls for garnishing cake.
For best results, let chocolate stand in warm place 10 to 15 minutes before slicing.
Refrigerate curls until ready to use.
Place 1 cake layer upside down on serving plate.
Beat whipping cream and 1/4 cup sugar in chilled bowl until stiff peaks form.
Spread bottom layer with about 2/3 of the Cherry Filling and 1 cup of the whipped cream.
Place other layer top side up on whipped cream.
Spread with remaining Cherry Filling.
Frost side and top of cake with remaining whipped cream.
If desired, coarsely shred enough remaining chocolate to measure 1/2 cup.
Gently press shredded chocolate onto side of cake.
Garnish top of cake with chocolate curls and maraschino cherries.
Refrigerate until serving time.
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