I had a piece of Black Forest cake at a shower, and thought it was delicious; but also that it had tremendous potential to be a little bit better, and look superb! So, I put this together, and have found it to be hugely successful. Have served it for special anniversary dinners, Valentines Day, Christmas and other special occasions that demand a little pizzaz! Never any left and always multitudes of recipe requests.
I use 2 cake mixes,making 4 layers and cut each layer in half (horizontally) making a total of 8 narrow layers. If you would just rather make a shorter cake, just make 1 cake instead of 2! Preheat the oven to 350 degrees. Prepare two 8 or 9 inch round cake pans, by using a vegetable spray (generously) and lightly flour the bottom of each pan. Begin by mixing 1 cake mix at a time, with 1 pudding mix, adding 4 eggs, 1 1/4 cups water and 1/2 cup of canola or salad oil. Spoon the cake batter evenly between the two cake pans and make sure that the middle of one layer is a little lower so that when it rises it won't be a huge mountain. Place cakes into the oven on a center rack, not touching and leaving plenty of room for heat to circulate and yet not too close to the sides of the oven either. Bake in the oven for about 20 minutes, or until batter appears to be set, and cake springs back at the tough. You may also insert a wooden pick or fork tines inserted in the middle come out clean.
If you are making the second cake (like the one in the picture) then make up the second cake mix, just like the first. If you have additional cake pans, get them ready to put in the oven when you pull the first ones out. If not, wait for the first ones to come out and cool enough to remove from the pans, so that you can easily wash the pans and refill them with the second cake. When the layers are removed from the oven, allow to cool in the pans for about
5 minutes before removing them from the pan to finish cooling on a cooling rack. When cakes have cooled to room temperature, wrap securely and airtight(I put each one in a plastic bag and squeeze out the air before zipping shut. Place all cake layers in the freezer for at least 5-6 hours.
When you are ready to frost the cake, Place strips of waxed paper around the bottom of the bottom layer to keep the plate clean while you are frosting. Take out one layer at a time; notice if the cake has risen into a hill in the middle. Any that have, slice the hills off even with the sides of the cake so that each layer resembles a disc. Then slice it horizontally and evenly. Frost generously, but not TOO much and place the layer on top. Continue until each layer has been frosted. Frost the sides of the cake next. Ensure the frosting on the bottom reaches the bottom of the cake and above meets the top. Make frosting as smooth as possible.
If you are using a can of whipped cream or topping, proceed to decorate around the bottom of the cake, around the edge of the filling and around the top edge of the cake. If you have whipped your own cream use a plastic bag with a corner tip snipped off or a pastry bag and the tip of your choice. Drizzle with chocolate syrup across the top one direction, and across the cake the other direction as well. Try to keep our drizzles narrow.
This cake is very moist and needs to be stored in the refrigerator. Cover well with toothpicks and foil to prevent crushing and drying out.