Black Forest Cake No. 4
Improve your baking skills with this easy recipe that will have you making this famous delicious cake in no time!
Yield
16 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
plus 2 tablespoons |
|
| 1 ½ | teaspoon |
baking powder
|
|
| ¾ | teaspoons |
baking soda
|
|
| ¾ | teaspoons |
salt
|
|
| 2 | cups |
sugar
|
|
| ¾ | cups |
cocoa powder
|
|
| ½ | cup |
butter, unsalted
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
whipped cream
|
|
| ⅓ | cup |
powdered sugar
sifted |
|
| 21 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
plus 2 tablespoons |
|
| 7.5 | ml |
baking powder
|
|
| 3.8 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 473 | ml |
sugar
|
|
| 177 | ml |
cocoa powder
|
|
| 118 | ml |
butter, unsalted
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
whipped cream
|
|
| 79 | ml |
powdered sugar
sifted |
|
| 606.9 | ml/g |
cherry pie filling
|
|
Directions
Combine first 6 ingredients in a mixing bowl. Stir until well mixed. Add shortening, milk and vanilla; beat mixture 3 minutes at Low speed of electric mixer, scraping sides of bowl occasionally.
Grease two 9 inch round cake pans; line bottoms with waxed paper. Pour batter into pans. Bake at 350℉ (180℃) for 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Split cake layers in half horizontally to make 4 layers. Make fine crumbs, using 1 cake layer; set crumbs aside. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Place 1 cake layer on cake platter; spread with 1 cup whipped cream, and top with ¾ cup cherry pie filling. Repeat with 2nd layer, and then top with 3rd cake layer. Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake. Spoon or pipe whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well.
NOTE: You can add several layers as required by baking more batter.
