Thursday, February 17, 2011

Black Forest Cake

I have been wanting to make a black forest cake for quite some time. I couldn't think of anything more appropriate for Valentine's Day. I had to try it completely from scratch to see if homemade cakes really are better. The answer is yes. Don't think I can go back to cake mixes now. My son told me that this was the best cake he ever had. Something about the juicy cherries, real chocolate ingredients, moist cake layers and sour cream filling, really hits the spot. This tastes even better the second day when it is chilled and completely solidified.

Black Forest Cake

  • 3 cups of cake flour (cake flour is finer, tastes better and is very cheap)
  • 2 cups sugar
  • 1/2 cups unsweetened cocoa
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups hot chocolate
  • 2/3 cup oil
  • 2 Tbsp vinegar
  • 2 tsp vanilla
  • 2 eggs

Sour Cream Frosting
  • 2 cups powdered sugar
  • 1/2 cup dairy sour cream
  • 1 Tbsp butter
  • 1 cup melted chocolate chips
  • 1 tsp vanilla
  • Milk
  • 1 can cherry pie filling
  • canned whipped cream
  • Maraschino Cherries
Heat oven to 350 degrees. Grease and flour bottom of 12 inch round cake pan. In large bowl combine all cake ingredients on low speed until moist and runny. Pour batter into pan. Bake for 45 minutes. Test center with toothpick. Insert toothpick in center - if it comes out clean allow cake to cool. Cool for 20 minutes before releasing from pan.

In small bowl combine powdered sugar, sour cream and butter. Blend until light and fluffy. Blend in chocolate and vanilla on low speed. Add milk 1 tsp at a time until right consistency.

Slice cooled cake evenly through middle to get three layers. Spread frosting in between layers and stack. Frost entire cake. Top with cherry pie filling, whipped cream and cherries. Chill for 2-4 hours.

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