Black Forest Cake

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  •         1  16 ½ ounce can pitted dark sweet cherries

    Black Forest Cake 1

    Black Forest Cake

  •         2  Tablespns cornstarch
  •          ¼ cup water
  •          1 cup butter softened
  •          2 cups sugar
  •          4 eggs
  •          2 cups all-purpose flour – sifted
  •         ¼ teaspn salt
  •          1 ½ teaspns baking soda
  •          2/3 cup buttermilk
  •         1 teaspn vanilla extract
  •          3  1 ounce squares unsweetened chocolate, grated
  •         2/3 cup boiling water
  •         Chocolate Butter Cream Frosting – Recipe Below
  •          1 Tablespn plus 1 teaspn kirsch
  •         Whipped Cream Frosting – Recipe Below
  •          1  1 ounce square semisweet chocolate, grated or shaved
  •         Maraschino cherries (optional)


  1. Drain liquid from pitted cherries into a small saucepan.  Set cherries aside.  Bring liquid to a boil over medium heat.  Combine cornstarch and ¼ cup water, stirring until smooth.  Pour cornstarch mixture slowly into boiling juice, stirring constantly until mixture is thickened and bubbly.  Add pitted cherries.  Cool.  Set aside.
  2. Cream butter and sugar, beating at medium speed of an electric mixer until light   and fluffy.  Add eggs, one at a time, beating well after each addition.
  3. Combine flour and salt.  Mix soda with buttermilk, and add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.  Mix well after each addition.  Stir in vanilla extract.
  4. Melt unsweetened chocolate in boiling water, stirring until smooth.  Blend melted chocolate into batter.
  5. Pour batter into 3 greased and floured 9-inch round cakepans.  Bake at 350⁰for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove layers from pans, and let cool completely on wire racks. 
  6. Spoon Chocolate Butter Cream Frosting into cookie press fitted with a plain ½ inch nozzle.  Starting at outer edge of bottom cake layer, form 3 rings of frosting, working towards center, leaving 1 ½ inches between each ring.  (Rings should be about 1 inch high).  Chill.  Fill in between rings with reserved cherry mixture.
  7. Place second layer gently on top of cherries, and punch holes in layer with a wooden pick.  Sprinkle with kirsch.  Spread 1/3 of Whipped Cream Frosting over second layer.
  8. Place third layer gently on top of whipped cream.  Spread top and sides with remaining Whipped Cream Frosting.  Reserving a small amount for garnish.  Garnish with whipped cream rosettes and, if desired grated chocolate and maraschino cherries.  Refrigerate until ready to serve.
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