Ultimate Black Forest Cake recipe
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Ingredients
- 2 cups white sugar, divided 1 ⅔ cups all-purpose flour 1 cup cocoa powder 1 ½ teaspoons baking soda 1 teaspoon salt ½ cup shortening 2 eggs 1 teaspoon vanilla extract 1 ½ cups buttermilk ½ cup cherry liqueur, divided 1 cup heavy whipping cream 2 tablespoons cherry liqueur ½ teaspoon vanilla extract 1 cup confectioners' sugar 1 pinch salt 1 (16 ounce) can pitted sour cherries, drained
Nutrition Info
- 693.7 caloriescarbohydrate: 105 gcholesterol: 89.1 mgfat: 27.3 gfiber: 4.9 gprotein: 9 gsaturatedFat: 11.6 gservingSize: -sodium: 630.6 mgsugar: 77.7 gtransFat: : -unsaturatedFat: : -
Directions Ultimate Black Forest Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture, add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
Spread 1 cake layer with 1/4 of the cream filling, top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top, frost top and sides of cake with remaining cream filling.