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Black Forest Cake

Total Time

Prep: 40 min. + chilling Bake: 30 min. + cooling

Makes

16 servings

One taste and you'll agree this spectacular dessert is worth the effort.—Patricia Roylance, U.S. Navy, Stationed in Spain

Ingredients

  • 2 ounces unsweetened chocolate
  • 1/3 cup canola oil
  • 2 large eggs, room temperature, separated
  • 1-1/2 cups sugar, divided
  • 1-3/4 cups cake flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup 2% milk
  • CREAM FILLING:
  • 6 tablespoons butter, softened
  • 4 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 to 5 tablespoons half-and-half cream
  • CHERRY FILLING:
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 1/4 teaspoon almond extract
  • 6 drops red food coloring
  • CHOCOLATE FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup chocolate syrup
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Chocolate curls, maraschino cherries and fresh mint

Directions

  1. In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
  2. In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.
  3. Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  4. In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
  5. In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.
  6. For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
  7. To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
  8. Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
  9. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

Nutrition Facts

1 piece: 589 calories, 28g fat (15g saturated fat), 103mg cholesterol, 289mg sodium, 83g carbohydrate (66g sugars, 1g fiber), 4g protein.

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