Black Forest Cake

Black Forest Cake/Schwarzwälderkirschtorte

This is a multi-step process cake, however, don’t be afraid to try this at home. I think you will enjoy the results!

1 box chocolate cake mix
1 box chocolate cake mix
1 teaspoon red food coloring
1 teaspoon vanilla

3 cups heavy cream
1/3 cup confectioner’s sugar

1/4 cup Kirshwasser (Cherry Brandy) OPTIONAL
1 container whipped icing (cream cheese or vanilla)
1 can cherry pie filling

Make a chocolate cake, following package directions, and adding 1 teaspoon red food coloring and 1 teaspoon vanilla. Bake cake, as directed, in two 9-inch layer cake pans. Cool the cake completely and wrap the layers in plastic wrap. Place layers in the refrigerator for about an hour.

Whip together the heavy cream and confectioner’s sugar. Chill.

Slice each cake round horizontally to make four layers. Place one layer on a flat plate. (Optionally brush with 2 tablespoons kirshwasser) Fill plastic bag with whipped icing and pipe a generous ring (at least one cherry high!) around the edge of cake layer. Fill the exposed ring of the cake with cherry pie filling. Repeat with second layer. Place third layer on top, and frost entire cake with freshly whipped cream and confectioner’s sugar. Crumble the fourth layer into fine crumbs and press onto the sides of the finished cake.

Garnish the top of the cake with cherries picked from the pie filling, or maraschino cherries. Sprinkle with chocolate curls or chocolate sprinkles.

Refrigerate for at least two hours prior to serving. Slice while well chilled for best results.


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