Cooks Joy » Black Forest Cake

Black Forest Cake

Posted By Vardhini On May 13, 2013 @ 12:44 am In American,Baking,Cakes / Muffins,Christmas,Dessert,Gallery,Kid Friendly | 16 Comments

She was three, she turned four and now she is five . Happy birthday to my baby girl. Time has flown by so fast and she is surprising me each day with her talks, interests and naughtiness of course . Her first choice of cake was obviously red velvet; she loves pink. But she agreed to taking red velvet ice-cream cone cupcakes to her school and that gave me the freedom to finally try out the black forest cake.

I really loved baking this cake because it was so easy to put together. The cake was moist and the taste was out of this world. The frosting was perfect with the right amount of sweetness. Getting the chocolate shavings on the sides was a bit tricky and I spent a good amount of time on it. But it was totally worth the effort. The cake looks gorgeous .

My daughter as always was waiting for us to finish frosting the cake so she can have the leftover frosting. This reminds me of an incident that my friend told me. She helps out in the school that my daughter goes to and brought treats for the kids for Easter. She noticed my daughter not showing much interest in the cake and told her that she can dump it if she wants to. My picky eater promptly dumped it in trash and was also boasting about “mom’s” homemade frosting and how she loves it. Looks like my girl is picky not only with vegetables, but also with frosting. Off to the recipe. Recipe from here.

Black Forest Cake

By Vardhini, May 13, 2013

Extremely moist and delicious cake.

Total Time: 01h 05min
Prep Time: 30 minutes
Cook time: 35 minutes
Yield: 10 - 12 servings

Ingredients:

For Cake
sugar - 2 cups
all purpose flour - 1 3/4 cups
cocoa powder - 3/4 cup
baking powder - 1.5 tsp
baking soda - 1.5 tsp
salt - 1 tsp
eggs - 2
milk - 1 cup (I used 2%)
oil - 1/2 cup
vanilla extract - 2 tsp
water - 1 cup - boiling water
cherries - 1 can (20 oz) - I used the pie filling can
For Frosting
heavy cream - 1.5 cups
powdered sugar - 1/2 cup
vanilla extract - 2 tsp

Instructions:

Cake
Whisk sugar, all purpose flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; Beat for about 2 minutes on medium speed. Stir in boiling water and mix with a spatula.

Grease and flour two 9 inch pans and evenly distribute the batter between the two pans. Bake in a preheated 350F oven for 30 - 35 minutes until a tooth pick inserted in the center comes out clean. Allow the cakes to cool for 15 minutes and then move them to a cooling rack to cool completely.

Frosting
Combine heavy cream, powdered sugar and vanilla in a bowl. Whip until soft to almost-stiff peaks form.

Assembling
Place one cake layer on the serving platter and top with frosting and cherries. Place the next layer and frost the cake fully. Decorate with cherries and chocolate shavings.

My Notes
1. I grated the chocolate using a vegetable peeler. You have to gently stick these on the cake sides. I used a spoon (backside) to gently stick them. This requires patience.
2. For the top, I grated the chocolate using a microplane grater.
3. You can use the cherry pie filling or get the cherries from the canned fruit section.

1 year ago: Sesame Ladoo
2 years ago: Simple Brussels Sprouts Curry

Pictorial
1. Cake : Take sugar, all purpose flour, cocoa powder, baking powder, baking soda and salt in a bowl.

2. Whisk them together.

3. Add eggs, milk, oil and vanilla; Beat for a couple of minutes on medium speed.

4. This is after the mixing.

5. Meanwhile boil a cup of water.

6. Add the boiling water to the batter.

7. Mix using a spatula.

8. Grease and flour two 9 inch pans.

9. Evenly pour the batter into the prepared pans. Bake in a preheated 350F oven for 30 - 35 min until a tooth pick inserted in center comes out clean.