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Wednesday, February 24, 2016

black forest cake ii

Ingredients

  • Servings: 2
  • 1 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1/2 cup kirschwasser
  • 1/2 cup butter
  • 3 1/2 cups confectioners' sugar
  • 1 pinch salt
  • 1 teaspoon strong brewed coffee
  • 2 (14 ounce) cans pitted bing cherries, drained
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon kirschwasser
  • 1 (1 ounce) square semisweet chocolate

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). line the bottoms of two 8 inch round pans with parchment paper circles. sift together flour, cocoa, baking soda and 1 teaspoon salt. set aside.
  • cream shortening and sugar until light and fluffy. beat in eggs and vanilla. beat in flour mixture, alternating with buttermilk, until combined. pour into 2 round 8 inch pans.
  • bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. cool completely. remove paper from the cakes. cut each layer in half, horizontally, making 4 layers total. sprinkle layers with the 1/2 cup kirshwasser.
  • in a medium bowl, cream the butter until light and fluffy. add confectioners sugar, pinch of salt, and coffee; beat until smooth. if the consistency is too thick, add a couple teaspoons of cherry juice or milk. spread first layer of cake with 1/3 of the filling. top with 1/3 of the cherries. repeat with the remaining layers.
  • in a separate bowl, whip the cream to stiff peaks. beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. frost top and sides of cake. sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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