Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


German Black Forest Cake Recipe



This German Black Forest Cake, or its original German name of Schwarzwalder Kirschtorte, is made with kirschwasser (cherry brandy.) I have a very dear friend who keeps me supplied with homemade kirschwasser! Thank you Roy!

Prep time: 45 minutes | Cook time:  35 minutes | Serves: 8

blackforestcake

 

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups strong coffee
  • 1 1/2 cups buttermilk
  • 1/2 cup kirschwasser (cherry brandy) to brush on cooled cake layers

Frosting/filling:

  • 1/2 cup butter, room temp
  • 3 1/2 cups powdered sugar
  • 1 pinch salt
  • 2 tablespoons strong brewed coffee
  • 1 teaspoon vanilla
  • 2 cups of heavy cream
  • 2 (14 ounce) cans pitted Bing cherries, drained and halved (Do not use pie filling)
  • 1 semisweet or bittersweet chocolate bar, shaved into curls

Instructions

Cake:

  1. Preheat oven to 350 degrees. Grease and flour two 9-inch round pans. Add parchment paper circles to bottom of each greased and floured pan.
  2. In a medium bowl, sift together flour, cocoa, baking soda and salt. Set bowl aside.
  3. Mix together vegetable oil and sugar until well blended. Beat in eggs, vanilla and coffee. Beat in flour mixture and buttermilk, alternating between the two and mixing well between each addition. (Cake will be very runny, but have no fear!)
  4. Pour batter into the two prepared 9-inch round pans. Bake for 30 to 35 minutes or until toothpick inserted into cake comes out clean.   Meanwhile, prepare the frosting.
  5. Cool cake about 20 minutes, then carefully remove from pans (don’t forget to remove the parchment paper circle from each layer!) Allow cakes to cool completely. Brush tops of each layer with 1/2 cup of kirschwasser.

Frosting:

  1. In a medium bowl, cream the butter until light and fluffy. Add powdered sugar, salt, coffee and vanilla. Beat until smooth. While continuing to beat, gradually add in whipping cream.  Continue beating until mixture can hold a stiff peak.  Be sure to scrap bowl several times while beating.
  2. Frost top of one layer. Spread drained cherries over frosted layer top. Add second layer and frost the cake.  Top with chocolate curls. (Shave chocolate bar with potato peeler.)

Variations

For the kiddie version, substitute cherry juice for the kirschwasser.




Copyright © 2017 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: sweets  Tags: , ,  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.