Black Forest Cake


Black Forest Cake

If you are thinking of making a cake for a significant other this Valentine’s Day or for any other special occasion throughout the year, why not choose a Black Forest Cake? This cake is relatively easy to prepare, tastes delicious, and looks very elegant. For the best results make sure the cake has cooled completely before adding the cherry topping.

Black Forest Cake

Black Forest Cake

2 1⁄4 cups flour

2 cups sugar

3⁄4 cup cocoa powder

1 tsp baking powder

3⁄4 tsp baking soda

1⁄2 tsp salt

3 eggs

1 cup + 1 Tbsp milk

1⁄2 cup vegetable oil

1 tsp vanilla extract


2 cans pitted cherries

1 cup sugar

1⁄4 cup cornstarch

1 tsp vanilla extract

2 cups whipped cream


1. Preheat oven to 350 degrees. Lightly grease 2 9-inch cake pans.

2. In a large bowl, combine flour, cocoa, baking soda,  baking powder, salt and sugar.

3. Add milk, oil, eggs and vanilla. Beat for 2 minutes or until well blended. Pour batter into

    prepared pans. Bake for 30 minutes or until tooth pick inserted in the middle comes

    out clean. Cool for 10 minutes in the pan before transferring to wire racks to cool

    completely. Wrap and store one cake for later.

4. Drain cherries, reserving the juice. Combine 1⁄2 cup reserved juice, cherries, 1 cup sugar

     and cornstarch in a saucepan. Heat over low heat, stirring constantly, until thickened.

5.  Stir in 1 tsp vanilla. Remove from heat and let cool.

6.  Place one of the cakes on a serving platter**. Spread whipped cream along the sides

      of the cake. Pour cherry topping on the top/center of the cake and then pipe whipped

      cream along the edges. Add chocolate shavings to the side if desired.

Black Forest Cake


Note**This cake batter from this recipe will make two cakes. You will only use one of them and the  second cake can be used for another recipe/purpose. Alternatively, you can make this a double layer cake by adding 1 cup of whipped cream and spreading it in between the two cake layers prior to adding the cherries on top and whipped cream to the sides**

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