Black Forest Cake
calories: high
category: dessert
cost: high
difficulty: high
preparation time: 80
Ingredients
The layers
Flour 1 ½
Sugar 1 ½
Cocoa Powder 2/3 cups
Baking Soda 1 ½
Salt 1 teaspoon
Buttermilk 1 ½
Butter ½
Eggs 2
Vanilla extract 1 teaspoon
Kirschwasser ½
The filling
Butter ½
Confectioners’
Sugar 3 ½
Salt a pinch
Espresso coffee 1 cup
Cherries 1 kg.
Whipped cream 2 cups
Vanilla extract ½
Kirshwasser 1 tablespoon
Semisweet chocolate 30 gr.
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Flour 1 ½
Sugar 1 ½
Cocoa Powder 2/3 cups
Baking Soda 1 ½
Salt 1 teaspoon
Buttermilk 1 ½
Butter ½
Eggs 2
Vanilla extract 1 teaspoon
Kirschwasser ½
The filling
Butter ½
Confectioners’
Sugar 3 ½
Salt a pinch
Espresso coffee 1 cup
Cherries 1 kg.
Whipped cream 2 cups
Vanilla extract ½
Kirshwasser 1 tablespoon
Semisweet chocolate 30 gr.
See our
Wine Tips
for your meals
Preparation Preheat the oven to 175°C. and line two round cake tins with oven paper. Sift the flour, cocoa, baking soda and salt together. Cream the butter and sugar until they are light. Add the eggs to make a smooth mixture and the vanilla. Add the some of the sifted floor mixture and then the buttermilk alternately until they are finished beating well.
Bake in the two cake tins for 35 to 40 mins. Cool. Then take the paper off. Cut each layer in half horizontally to make 4 layers.. Sprinkle the layers with the ½ cup of Kirschwasser. Cream the butter until it is light and fluffy. Add the confectioners' sugar, a pinch of salt and the coffee.
Spread the first layer with the filling and with 1/3rd of the cherries on top. Repeat with the other layers. Whip the cream until it is stiff. Fold in ½ teaspoon of vanilla and a tablespoon of Kirschwasser and cover the top and the sides of the cakes with it. Make some chocolate curls from the square using a potato peeler or a knife and sprinkle them over the top of the cake. The Chef's tips You may drink the Kirsch liqueur together with this cake so as not to mix your drinks too much. Curiosity The liqueur Kirsch is made of wild cherries to be found in these regions and the Kirschwasser is a type of brandy made from the fruit and the pips.
Bake in the two cake tins for 35 to 40 mins. Cool. Then take the paper off. Cut each layer in half horizontally to make 4 layers.. Sprinkle the layers with the ½ cup of Kirschwasser. Cream the butter until it is light and fluffy. Add the confectioners' sugar, a pinch of salt and the coffee.
Spread the first layer with the filling and with 1/3rd of the cherries on top. Repeat with the other layers. Whip the cream until it is stiff. Fold in ½ teaspoon of vanilla and a tablespoon of Kirschwasser and cover the top and the sides of the cakes with it. Make some chocolate curls from the square using a potato peeler or a knife and sprinkle them over the top of the cake.
