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Ev requested a Black Forest Cake for his Birthday this year.  I made for past Birthdays and he loved it so much he wanted another one.  So now I have decided to document the preparation of this utterly delicious, decadent cake.  If you can, make it when fresh Cherries are available but if not, then frozen or canned Cherries will work.  This year I used dried Cherries which I reconstituted in Cherry Liqueur along with frozen Cherries.  There was an excess of frozen Cherries, so I put the leftovers on top of the cake as decoration.


The ingredients you will need for a Black Forest Cake are:


1 dozen large Eggs


Granulated Sugar

All-Purpose Flour

1/2 cup Cocoa Powder

1/2 cup Black Cocoa Powder or a total of 1 cup regular Cocoa Powder

Vanilla & Almond Extracts





Almond Flavoring

1 Qt. Whipped Cream


Note:  For exact measurements and complete directions please go to Black Forest Cherry Cake


First of all, gather and measure all of your ingredients.  Separate the Whites from the Yolks and allow them to come to room temperature.

Prepare three 9″layer pans by spraying with a Vegetable Spray and then fitting with Parchment or Waxed Paper.


Prepared Pans
             Prepared Pans



Preheat the oven to 350 degrees.

Sift together the Flour, Cocoa Powders and 1/4 cup of the Sugar.

Beat the Egg Yolks and 1/4 cup of Water with an Electric Mixer until they are thick and light colored.  Gradually add the Sugar while still beating;  once all the Sugar has been beaten in add the Flavorings.


Exchange the Wire Beater for the Paddle Beater.  Sift the Flour Mixture over the Beaten Egg Yolks and slowly beat it in with the Paddle Beater.



Flour/Cocoa Mixture Beaten in

Flour Mixture Blended in


Next using a clean bowl and beater use the Wire Whisk to beat the Egg Whites to a soft Peak.  (Over-beating them will make the cake dry and underbeating them will cause the cake not to rise fully)



Egg Whties Added
     Egg Whites Added to the Batter


Egg Whties Blended In
Egg Whites Blended In













Once all the Egg Whites have been well-blended into the Chocolate Batter, pour into the prepared pans and bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle of each layer comes out clean.



Batter in Pans
                 Filled Pans


Set the pans to cool on a wire rack;  once the layers are cool to the touch (about 15-20 minutes) invert onto the rack by placing the rack over the pan and turning over.  Cool the layers completely before assembling.


Cooling Cakes
    Cooling Cakes



While the layers are cooling, prepare the syrup, the filling and the Chantilly Creme.   (This may also be done while the cakes are baking)  See the link above for the recipes and directions.


Brush the cake layers with the Syrup.



Brushing with Syrup
Brushing with Syrup
          Brushing with Syrup













Place the first layer, top side up on a serving plate and spread with the Chantilly Creme.  Add half the Cherry Filling and the second layer of cake.


Chantilly Creme and Cooked Cherries on First Layer
Chantilly Creme and Cooked Cherries on First Layer




Repeat the process with the second layer  and then add the third layer.


Cherries on Second Layer
   Cherries on Second Layer


Use a pastry bag filled with the Chantilly Creme and drop Rosettes on the top of the Cake.  If there is Creme left over, spread it on the sides of the cake.



Decorated Cake
  Decorated Cake


Top each Rosette with a Cherry (if any leftover or use Maraschino Cherries or none at all, if preferred.


Finished Cake
  Finished Cake


Refrigerate at least one hour before serving.  When serving cut with a serrated knife and cut small to moderate pieces as this is a rich cake.  Delicious, but rich!


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