bea's black forest cake

Name: BEA'S BLACK FOREST CAKE
Cuisine: American
Ingredients: ## CAKE MIX VERSION:; 1 box(es) chocolate cake mix (your choice); - make 3 layers, cool then cut in half; ## HOMEMADE LAYERS:; 4 - eggs; 3/4 teaspoon(s) pure vanilla extract; 2/3 cup(s) granulated sugar; 1/3 cup(s) baking cocoa; 1/3 cup(s) sifted self-rising flour; 6 tablespoon(s) butter, melted; ## FILLING:; 1/2 cup(s) granulated sugar; 3/4 cup(s) water; 1/4 cup(s) kirsch (or cherry juice); 1 can(s) pitted dark cherries (reserve juice); ## FROSTING:; 2 cup(s) heavy cream, whipped; 1/3 cup(s) powdered sugar; ## GARNISH: (OPTIONAL); 4 ounce(s) bar semi-sweet chocolate, shaved in curls; small jar maraschino cherries, pat dry

(1 RATING)

95 Pinches

Bea L.

Emerald Isle, NC

Updated on Jan 21, 2011

A fellow member has requested that I post this cake. I have made it several times in the past and find it to be a very light and refreshing dessert after a heavy meal. I make it using a cake mix most of the time but have also used the homemade layers. It's good both ways so I'll post both. FYI: According to a fellow member, Kellie, Kirsch is colourless brandy distilled from the fermented juice of the black morello cherries.

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Ingredients

CAKE MIX VERSION:
1 box chocolate cake mix (your choice)
- make 3 layers, cool then cut in half
HOMEMADE LAYERS:
4 - eggs
3/4 teaspoon pure vanilla extract
2/3 cup granulated sugar
1/3 cup baking cocoa
1/3 cup sifted self-rising flour
6 tablespoons butter, melted
FILLING:
1/2 cup granulated sugar
3/4 cup water
1/4 cup kirsch (or cherry juice)
1 can pitted dark cherries (reserve juice)
FROSTING:
2 cups heavy cream, whipped
1/3 cup powdered sugar
GARNISH: (OPTIONAL)
4 ounces bar semi-sweet chocolate, shaved in curls
small jar maraschino cherries, pat dry

How To Make bea's black forest cake

Step 1

Put in freezer the bowl you'll be whipping the cream in. Also, while the cake is baking put the beaters in the freezer. You want your bowl and beaters to be well chilled before you start to whip the cream. Grease and flour appropriate cake pans. Drain dark pitted cherries and cut each one in half. Save out 1/4 cup juice if you don't have Kirsch. If using maraschino cherries for garnish, drain then place onto a paper towel and keep patting dry. Preheat oven to 350.

Step 2

CAKE MIX VERSION: Bake 3 layers according to the box directions. Cool layers completely. Cut each layer into half.
Step 3

HOMEMAKE CAKE LAYERS: Combine eggs, vanilla and 2/3 cups sugar. Beat w/electric mixer for 10 minutes on high speed. Sift together flour and cocoa and fold into egg mixture. Add melted butter, stirring just until mixed. Do not overmix! Pour into 3 greased and floured 6" round cake pans. Bake at 350 for approximately 10-15 minutes. Cool for 5 minutes and remove from pans and cool completely.
Step 4

FILLING: In a saucepan, combine 1/2 cup sugar and water and boil for 5 minutes. Cool to lukewarm then add the Kirsch (or cherry juice if using). Sprinkle this mixture over all cake layers.
Step 5

FROSTING: Remove chilled bowl and beaters from freezer and whip the heavy cream. Fold in the powdered sugar (you may need to add a little more powdered sugar).
Step 6

TO ASSEMBLE CAKE: Place one layer onto cake plate. Spread a little frosting onto layer then place some of the cut dark pitted cherries on top. Repeat with 4 more layers. Place last layer on top and frost top and sides.
Step 7

Garnish with shaved chocolate and/or maraschino cherries if desired. * You could also crumble one layer and use a few crumbs on top rather than shaved chocolate.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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