Black Forest Cake

black forest cake


Oh man, this cake is so freaking delicious.  Can you really go wrong with chocolate, cherries, and vanilla buttercream?  First time I made this cake it was for a bluegrass jam party.  It was actually a really crappy situation—I had a falling-out with the girl hosting the party.  I thought I would be a nice person and come to the party to try and mend the situation, along with bringing a cake.  The girl took my cake back to her kitchen and brought everyone else’s food out on the table in the living room, therefore preventing anyone from eating my cake.  A few of my friends had some of my cake and loved it, but it was one of my worst experiences as far as how popular my dessert was to the general public.  Let’s just say this girl and I haven’t talked in a while.  Sad—I wish we could work things out, but who knows.  Life’s funny like that sometimes.

Anywho, this cake does take a bit of time to make, especially for the cherry filling.  Make sure to top the cake with maraschino cherries, maybe some chocolate sprinkles…be creative!

YIELD: 10-12 servings

TIME: 4 hours

2 2/3 cups all-purpose flour
3/4 cups cocoa
1 Tbsp baking soda
1/2 tsp salt
1 cup butter, softened
3 cup packed brown sugar
4 eggs
2 tsp vanilla extract
1 1/3 cups sour cream
1 1/3 cups boiling water

2 lbs frozen or fresh cherries (if fresh, add a bit extra water)
1/2 cups water
1/4 cups sugar
1 Tbsp + 1 tsp cornstarch
1 shot cherry brandy

2 sticks butter
3-4 cups confectioner’s sugar
1/4 tsp salt
1 Tbsp vanilla extract
4 Tbsp heavy cream

Preheat oven to 350 F.  Butter and flour two 9-inch pans, and set aside.  Sift together the flour, cocoa, soda and salt in a large bowl and set aside.  Cream the butter and add the sugar, then whip until lightened. Add the eggs, one at a time, followed by the vanilla. Add in about a third of the dry ingredients, then half of the sour cream. Repeat, ending with the dry ingredients. Briefly stir in the boiling water, pour into pans and bake 35 to 40 minutes.

Heat the cherries, water and sugar on the stove until softened and reduced. Sift in the cornstarch and continue cooking until thickened. Add the brandy and set aside to cool.

Cream the butter and add powdered sugar until well incorporated.  Add vanilla, salt, and heavy cream until consistency is reached.

To assemble the cake, spread cherry filling between the two cakes.  Spread vanilla buttercream frosting evenly and decorate as desired.

Hope y’all enjoy!

xoxo, Sara


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