Black Forest Cake

My Dad served his mission in Germany and then we ended up living there later on. We had the non-alcoholic version of this in Germany and we had to recreate it at home. And it is just as good or even better than in Germany!

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SCHWARTZWALD KUCHEN (BLACK FOREST CAKE)

makes 4- six inch layers or 3- nine inch layers

INGREDIENTS:

CHERRY FILLING 

• 1/2 cup White Sugar

• 4 Tbsp Cornstarch

• 1/4 cup Water

• 3 cups pitted and quartered Cherries

CHOCOLATE CAKE

• 2 cups All Purpose Flour

• 2 cups Sugar

• 1 cup Cocoa Powder

• 1 Tbsp Pero Powder (optional)

• 2 1/4 tsp Baking Soda

• 1/2 tsp Baking Powder

• 1 tsp Salt

• 1 cup Milk

• 1/2 cup Vegetable Oil

• 1 1/2 tsp Vanilla Extract

• 2 Eggs

• 1 cup Water, hot
  

WHIPPED CREAM FROSTING

• 3 3/4 cups Heavy Whipping Cream, cold

• 2 cups Powdered Sugar

• 3 1/4 tsp Vanilla Extract

INSTRUCTIONS

1. To make the cherry mixture, combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar starts to melt.

2. Add the cherries and stir to coat them in the sugar mixture. Cook mixture until the cherries start to soften.

3. When the juice has begun to thicken, remove from heat and pour the mixture into another bowl and refrigerate until cool.

4. To make the cake layers, preheat the oven to 350°F and prepare 4 six inch cake pans (or 3 nine inch) with shortening and then dust with flour.

5. Add the flour, sugar, cocoa, pero, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

6. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

7. Add the wet ingredients to the dry ingredients and beat until well combined.

8. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be runny but don't worry it works out!

9. Divide the batter evenly between the prepared cake pans and bake for about 25 minutes, or until a toothpick comes out with a few moist crumbs.

10. Remove cakes from oven and allow to cool. Remove from pans after cooling for at least 10 mins.

11. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip with the whisk attachment until stiff peaks form.

12. To layer the cake, place the first cake layer on a serving plate or cake stand.

13. Pipe a circle around the outside of the cake layer with some of the whipped cream.

14. Spread 3/4 to 1 cup of the cherry mixture on top of the cake, in the center of the cake. The juices will soak into the cake.

15. Fill in the rest of the circle with a layer of whipped cream and spread into an even layer.

16. Add the second layer of cake, then repeat steps 13 thru 15 continuing with each remaining layer.

17. Frost the top and outside of the cake with the whipped cream. Set the cake in the refrigerator to stay cool.

18. To finish the decorations, pipe swirls of whipped cream around the top of the cake using the remaining whipped cream.

19. Finish off the cake with a few additional cherries and some chocolate shavings.

20. To make the chocolate shards, melt some chocolate and spread it in a thin layer on some parchment paper. Roll it up and stick it in the freezer for 10-15 mins. Then unroll it and it breaks into pieces! Work quickly as it will melt fast.