Activity from cake

Saturday Do-It-Yourself: Black Forest Cake

Posted by on Sat, April 12th, 2014 at 11:00 am

If it was acceptable to eat cake every day, I would.  For today’s Do It Yourself, we’got a fantastic recipe provided by michllee, from North York, Ontario.  Check it out!

This Black Forest Cake is finicky to make but delicious to eat…

You will need:

  • 2 cans (16 ounces each) pitted cherries, drained
  • 1/2 cup kirsch
  • 1 package Duncan Hines Chocolate or Devil’s Food cake mix
  • 3 squares semi-sweet baking chocolate
  • 2 cups whipping cream
  • 1/2 cup confectioners’/icing sugar
  • 10-12 maraschino cherries, well drained
Here’s what you do:
  1. Put the pitted cherries in a medium bowl with 1/3 cup of kirsch.  Leave at room temperature for a minimum of 4 hours, mixing occasionally.
  2. Preheat oven to 350 and prepare cake mix according to package instructions.  Pour into 3 nine inch round cake pans.  Ensure that batter is evenly distributed.
  3. Prepare chocolate curls and grated chocolate for garnish.  Warm chocolate squares in your hand and when slightly soft, use a potato peeler to shave the square into curls.  Make enough to put on top of the cake.  Grate the rest of the squares for putting on the sides of the cake.  Keep the prepared chocolate in a cool place, not in the refrigerator.
  4. After the cake is baked and cooled, select the best one for the top.  If the tops of the other 2 cake layers are uneven, try to level by cutting off some of the uneven parts so it is easier to layer.  Drain the cherries well, reserving the kirsh/cherry liquid.  Place 2 strips of wax paper under each cake layer on a separate plate — this will help to leverage each layer onto the other.
  5. Prick the cake tops with a fork and sprinkle with the kirsch/cherry liquid.  Do not oversaturate the layers or the cake will crumble or split.
  6. In a small bowl, use a mixer at medium speed to beat the whipping cream, confectioners’ sugar and 2 tbsp of the kirsch/cherry liquid until stiff peaks form.  Place one cake layer on a platter.  Spread with 1/4 of the whipped cream.  Top with 1/2 of the pitted cherries.  Hand press each cherry into the whipped cream and distribute the cherries as close to the edge of the cake as possible.  Place the second layer and repeat the whipped cream and cherries steps.  Finally, top with the third layer.  Remove the wax paper strips after placing the layers.
  7. Frost the sides of the cake with half of the remaining whipped cream mixture.  Gently place the grated chocolate onto the sides of the cake.
  8. Put 10 to 12 dollops of the remaining whipped cream mixture on the top and place a maraschino cherry in each dollop.  Pile the chocolate curls in the centre.

I think the only proper response is: dsflhdsfougruh#&^!!!k*S&D*  This looks insane!  Thank you for sharing!

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