Black Forest Cake
Prep: 30 minutes
Cook: 35 minutes
Total Prep: 65 minutes
2 – 1/8 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 – 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 – 20 oz cans pitted sour cherries
1 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners’ sugar
Preheat oven to 350 degrees F
Prepare two 9 inch, round cake pans by greasing and flouring, then layer the bottoms with wax paper.
In a large bowl, mix flour, 2 cups sugar, cocoa, baking powder, soda, and salt.
Add eggs, milk, oil, and 1 tablespoon vanilla and beat until well.
Pour into cake pans.
Bake in 350°F oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the cakes on wire racks for 10 minutes.
Loosen edges, remove from pans and allow to cool completely on racks.
Drain cherries and reserve 1/2 cup of juice.
Combined cherries, 1/2 cup juice, 1 cup sugar, and starch in a saucepan.
Over low heat, cook until thickened, stirring constantly.
Add 1 teaspoon vanilla.
In a chilled medium bowl, combine whipping cream and confectioners’ sugar.
Using an electric mixer, beat on high speed until stiff peaks form.
Split each cake layer with a long serrated knife in half.
Set aside 1 1/2 cups of frosting for decorating the cake.
rush crumbs off the top of each layer of the cake.
Set aside one split layer to tear into crumbs.
Place bottom layer on a cake plate and spread with 1 cup of frosting.
Add 3/4 cup cherry topping.
Add the second cake layer.
Repeat frosting and cherry layers.
Top with the third cake layer and frost the side of the cake.
Pat reserved crumbs onto the cake.
Fit a star decorator tip onto a pastry bag and spoon reserve frosting into the bag.
Pipe frosting around the edges of the cake.
Spoon remaining cherry topping around the top of the cake.