Black Forest Cherry Cake
by Roland
Rating:
5 ★
Ingredients
- • CAKE 6 Eggs, Large
- • 1 c Sugar
- • 1 t Vanilla Extract
- • 4 oz Unsweetened BakingChocolate*
- • 1 c Flour, Sifted
- • -----------------------------SYRUP------------------
- • 1/4 c Sugar
- • 1/3 c Water
- • 2 T Kirsch
- • --------------------------FILLING-------------------
- • 1 1/2 c Confectioners' Sugar
- • 1/3 c Butter, Unsalted
- • 1 Egg Yolk, Large
- • 2 T Kirsch Liqueur
- • ------------------------TOPPING- 2 c Sour Cherries, Canned, Drain
- • 2 T Confectioners' Sugar
- • 1 c Cream; Heavy, Whipped
- • 8 oz Semisweet Chocolate Bar (1)
- • * There should be 4 squares of chocolate and it should be melted.
Instructions
- CAKE:
- Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
- minutes. Alternately fold chocolate and flour into the egg mixture,
- ending with flour. Pour the batter into 3 8-inch cake pans that have been
- well greased and floured. Bake in a preheated 350 degree F. oven for 10
- to 15 minutes or until a cake tester inserted in the center comes out
- clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
- completely.
- SYRUP:
- Make syrup by mixing together sugar and water and boiling for 5 minutes.
- When syrup has cooled, stir in kirsch. Prick the cake layers and pour
- syrup over all 3 layers.
- FILLING:
- To make the butter-cream filling, beat together sugar and butter until
- well blended. Add egg yolk; beat until light and fluffy, about 3 to 5
- minutes. Fold in Kirsch.
- CAKE ASSEMBLY:
- To assemble cake, place 1 layer on a cake plate. Spread with butter cream
- filling. Using 3/4 cup of the cherries, which have been patted dry, drop
- cherries evenly over cream. Place second layer on cake. Repeat. Place
- third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
- Cover the sides and top of the cake with whipped cream. Decorate top of
- cake with remaining 1/2 cup cherries. To make chocolate curls from
- chocolate bar, shave (at room temperature) with a vegetable peeler.
- Refrigerate curls until ready to use. Press chocolate curls on sides of
- cake and sprinkle a few on the top. Chill until serving time.
