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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
Beat 2 egg whites until soft peaks form. Gradually add 1/2 cup sugar, beat until stiff peaks from. Sift together 1 3/4 cup sifted cake flour, 1 cup sugar, 3/4 tsp baking soda and 1 tsp salt.
Add 1/3 cup oil and 1/2 cup milk, beat 1 minute at medium speed. Scrap bowl often. Add 1/2 cup milk, 2 egg yolks and 2 (1 oz) squares unsweetened chocolate, melted and cooled. Beat 1 minute longer, scraping bowl frequently.
Gently fold in egg whites and pour into 2 greased and lightly floured 9 inch round cake pans. Bake at 350 for 30-35 minutes. Cool 10 minutes and remove from pans. Cool thoroughly. Split each layer 1 half. Set aside.
Filling: Combine 1 (1 lb 4 oz) can pitted tart cherries, drained, 1/2 cup port wine, 1 tbsp kirsch and 3 drops almond extract. Chill 3-4 hours or overnight.
Chocolate Mousse: Combine 3 (1 oz) squares semi-sweet chocolate and 3 tbsp kirsch in top of a double boiler, stir over, not touching, boiling water until chocolate melts and is smooth. Slowly stir in 1 well beaten egg. Whip 1 cup heavy and 2 tbsp sugar; fold into chocolate. Chill 2 hours.
Prepare favorite butter cream frosting.
Assemble: Spread 1/2 cup frosting on the cut side of 1 cake layer. With remaining frosting, form a ridges around the outside edge of the same cake alyer, make another 2 inch from outside edge. Chill 30 minutes. Fill spaces with drained cherry filling. Spread 2nd layer with the chocolate mousse filling and place atop the first layer. Chill 30 minutes. Whip 2 cups cream with 2 tbsp sugar and 1 tsp vanilla. Spread 3rd layer with 1 1/2 cups cream and place atop the previous layer. Top the 4th layer of cake. Reserving 1/4 cups cream, frost sides with the remainder. Sift confectioners sugar over top. Garnish with dollops of whipped cream, maraschino cherries and chocolate curls. Chill at least 2 hours before serving.
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BLACK FOREST CAKE I
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
Beat 2 egg whites until soft peaks form. Gradually add 1/2 cup sugar, beat until stiff peaks from. Sift together 1 3/4 cup sifted cake flour, 1 cup sugar, 3/4 tsp baking soda and 1 tsp salt.
Add 1/3 cup oil and 1/2 cup milk, beat 1 minute at medium speed. Scrap bowl often. Add 1/2 cup milk, 2 egg yolks and 2 (1 oz) squares unsweetened chocolate, melted and cooled. Beat 1 minute longer, scraping bowl frequently.
Gently fold in egg whites and pour into 2 greased and lightly floured 9 inch round cake pans. Bake at 350 for 30-35 minutes. Cool 10 minutes and remove from pans. Cool thoroughly. Split each layer 1 half. Set aside.
Filling: Combine 1 (1 lb 4 oz) can pitted tart cherries, drained, 1/2 cup port wine, 1 tbsp kirsch and 3 drops almond extract. Chill 3-4 hours or overnight.
Chocolate Mousse: Combine 3 (1 oz) squares semi-sweet chocolate and 3 tbsp kirsch in top of a double boiler, stir over, not touching, boiling water until chocolate melts and is smooth. Slowly stir in 1 well beaten egg. Whip 1 cup heavy and 2 tbsp sugar; fold into chocolate. Chill 2 hours.
Prepare favorite butter cream frosting.
Assemble: Spread 1/2 cup frosting on the cut side of 1 cake layer. With remaining frosting, form a ridges around the outside edge of the same cake alyer, make another 2 inch from outside edge. Chill 30 minutes. Fill spaces with drained cherry filling. Spread 2nd layer with the chocolate mousse filling and place atop the first layer. Chill 30 minutes. Whip 2 cups cream with 2 tbsp sugar and 1 tsp vanilla. Spread 3rd layer with 1 1/2 cups cream and place atop the previous layer. Top the 4th layer of cake. Reserving 1/4 cups cream, frost sides with the remainder. Sift confectioners sugar over top. Garnish with dollops of whipped cream, maraschino cherries and chocolate curls. Chill at least 2 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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