Black Forest Cake With Fresh Whipping Cream Recipe
This recipe is easy to follow, you can make with homemade cake or cake mixes.Home made is always fantastic, but if you want to use cake mixes, this recipe explains the process of making this tradition cake.
2 cups all purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1/3 cup water
2 teaspoons vanilla extract
2 1/2 cups whipping cream
3 tablesoons kirsch
2 cups black bing cherries or marashino cherries chopped
2 cups chocolate shavings/crumbs
8 maraschino cherries for the top
1 teaspoon icing sugar
*NOTE: If you do not want to make the cake from scratch you can use chocolate cake mixes that will make two 8-9" cakes.
Preheat oven to 350 degrees F.
Grease and lightly flour two 8-9 inch cakepans.
In a mixing bowl, mix together flour, cocoa, baking powder and salt and set aside.
In a food processor, beat the eggs until thick and pale.
Slowly add the sugar and continue mixing adding in the water and vanilla.
Mix in the dry ingredients.
Divide and spread the mixture into the two prepared cake pans and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted.
Turn onto cooling racks and let cool.
Once cool, level the top of each cake and place on a working table.
Hold each cake with one hand and slice each cake into 2 layers.
Whip the cream and flavor with kirsch and set aside.
Place the cake slices on the working table.
Place the first slice on the cardboard plate.
Cover with whipped cream and garnish with chopped cherries. Repeat the procedure for each layer.
Cover the exterior and sides of the cake with the whipped cream.
Sprinkle the tops and sides with the chocolate shavings/crumbs.
Fill a pastry bag with whipped cream and decorage the cake with 8 rosebuds to mark 8 servings.
Place a cherry on each rosebud. Before serving dust sprinkle the cake with the 1 teaspoon of icing sugar.
*Note if you want smaller portions, do more rosebuds with cherry garnish. Each rosebud 'marks' a slice.