Black Forest Cake

Black Forest Cake With a Chocolate Kick for Oktoberfest

Over the years we have used a classic chocolate cake recipe handed down from my great aunt- Aunt Winnie’s Chocolate Cake – for everything ranging from bridal showers to birthday cake, to trifles and cupcakes and now, Black Forest Chocolate Cake. The cake is the most simple, most chocolatey and best dense chocolate cake we have ever used. Combined with cherries, whipped cream and Kirsch, this cake makes for an amazing dessert that will be gobbled up by everyone!

This is the perfect end to an Oktoberfest meal – find our entire menu here.

Black Forest Chocolate Cake

Ingredients:

CAKE (Aunt Winnie’s Chocolate Cake)
3 cups flour
1 teaspoon salt
2/3 cup dark cocoa powder
2 teaspoons baking soda
2 cups sugar
1 cup vegetable oil
2 cups water
2 teaspoons vanilla extract
2 teaspoons white vinegar

FILLING
1 can sour cherries, drained  (Reserve the the juice)
1 cup of cherry juice, from the can
2 teaspoons cornstarch
4 teaspoons sugar
2 tablespoons Kirsch liqueur, plus more for the cake assembly

WHIPPED TOPPING (ICING)
1 packet of plain gelatin (I use Knox Gelatin)
3 tablespoons of cold water
4 cups whipping cream, chilled
1/2 cup confectioner’s sugar
1/2 teaspoon vanilla

Directions:

Bake the Cake:
Turn oven to 350 F. Grease and flour two 8-9″ round cake pans, line each bottom with a round piece of parchment paper. (Just trace the bottom of your cake pan on parchment paper with a pencil, cut out the round and insert.

Combine all dry ingredients in your stand mixer, mix at a  low speed to blend together.

Combine wet ingredients (oil, water, vanilla extract, vinegar) in a measuring cup, pour into dry and mix until fully incorporated.

Pour half of cake into each cake pan. Bake for 30-35 minutes (until an inserted toothpick comes out clean). Remove cakes from oven and let rest for about 5 minutes.

Turn cakes over onto a cooling rack and remove parchment paper.  Cool all the way through while making the glaze and whipped topping.

Make the Glaze:
Mix the cherry juice, cornstarch, sugar in small sauce pan.  Bring to a soft boil, then simmer for 1 minute until juice is clear.  Stir in the cherries and leave the mixture to cool down.  Then, add the Kirsch.  Set aside in cool place.

Make the Whipped Topping:
Stir the gelatin into water in a small sauce pan leaving it to soak for 10 minutes.  Then, warm it up while stirring until the gelatin has dissolved.  Whip the cream in mixer until nearly stiff, whisk in the lukewarm gelatin mixture and continue whipping until very stiff.  Sift the icing confectioner’s sugar, softly whip into the whipped cream and add in the vanilla.

Assemble the Cake:
Cut the cake rounds in half.  Brush the rounds with more Kirsch.  Then, spoon the cherry glaze on top of bottom layer, leaving about 1/2 inch of cake uncovered around the edge.  (Be sure to divide the cherry glaze and whipped topping so to have enough between every layer and to ice the cake).

Top cherry glaze with whipped topping, add the next layer of cake, glaze, then add whipped topping.  Continue process with all 4 layers building the cake into four layers.

 

Ice the cake with remaining topping, decorate with shaved chocolate.  Store in refrigerator for 2 hours before serving.

Enjoy … this cake keeps in the fridge for about 24 hours (if you have any left, that is.)

Roseddy & Julia

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Black Forest Cake

Ingredients:

CAKE (Aunt Winnie's Chocolate Cake)
3 cups flour
1 teaspoon salt
2/3 cup dark cocoa powder
2 teaspoons baking soda
2 cups sugar
1 cup vegetable oil
2 cups water
2 teaspoons vanilla extract
2 teaspoons white vinegar

FILLING
1 can sour cherries, drained (Reserve the the juice)
1 cup of cherry juice, from the can
2 teaspoons cornstarch
4 teaspoons sugar
2 tablespoons Kirsch liqueur, plus more for the cake assembly

WHIPPED TOPPING (ICING)
1 packet of plain gelatin (I use Knox Gelatin)
3 tablespoons of cold water
4 cups whipping cream, chilled
1/2 cup confectioner’s sugar
1/2 teaspoon vanilla

Directions:

Bake the Cake:
Turn oven to 350 F. Grease and flour two 8-9" round cake pans, line each bottom with a round piece of parchment paper. (Just trace the bottom of your cake pan on parchment paper with a pencil, cut out the round and insert.

Combine all dry ingredients in your stand mixer, mix at a low speed to blend together.

Combine wet ingredients (oil, water, vanilla extract, vinegar) in a measuring cup, pour into dry and mix until fully incorporated.

Pour half of cake into each cake pan. Bake for 30-35 minutes (until an inserted toothpick comes out clean). Remove cakes from oven and let rest for about 5 minutes.

Turn cakes over onto a cooling rack and remove parchment paper. Cool all the way through while making the glaze and whipped topping.

Make the Glaze:
Mix the cherry juice, cornstarch, sugar in small sauce pan. Bring to a soft boil, then simmer for 1 minute until juice is clear. Stir in the cherries and leave the mixture to cool down. Then, add the Kirsch. Set aside in cool place.

Make the Whipped Topping:
Stir the gelatin into water in a small sauce pan leaving it to soak for 10 minutes. Then, warm it up while stirring until the gelatin has dissolved. Whip the cream in mixer until nearly stiff, whisk in the lukewarm gelatin mixture and continue whipping until very stiff. Sift the icing confectioner’s sugar, softly whip into the whipped cream and add in the vanilla.

Assemble the Cake:
Cut the cake rounds in half. Brush the rounds with more Kirsch. Then, spoon the cherry glaze on top of bottom layer, leaving about 1/2 inch of cake uncovered around the edge. (Be sure to divide the cherry glaze and whipped topping so to have enough between every layer and to ice the cake).

Top cherry glaze with whipped topping, add the next layer of cake, glaze, then add whipped topping. Continue process with all 4 layers building the cake into four layers.

Ice the cake with remaining topping, decorate with shaved chocolate. Store in refrigerator for 2 hours before serving.

Enjoy ... this cake keeps in the fridge for about 24 hours (if you have any left, that is.)

Roseddy & Julia

 

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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