Harper 5★ Ratings
- W: ★★★★★
- J: ★★★★
Times
- Prep time: 25 minutes
- Total time: 4 hours, 25 minutes
Yield
Black Forest Cake
Ingredients
- 2 (20 oz) cans tart pitted cherries, undrained
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1½ tsp vanilla extract
- 2 (9 inch) chocolate cake layers, baked and cooled
- 2 cups cold whipping cream
- ⅓ cup confectioners’ sugar
Instructions
- Drain cherries, reserving ½ cup juice. Combine reserved cherry juice, cherries, granulated sugar, and cornstarch in a saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
- Split each cake layer in half horizontally. Crumble one-half layer; set aside.
- Beat cold whipping cream and the confectioners’ sugar in a large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1½ cups whipped cream for decorative piping.
- Place one cake layer on a serving plate. Spread with 1 cup whipped cream; top with ¾ cup cherry topping. Top with the second cake layer, 1 cup whipped cream, and ¾ cup cherry topping; top with a third cake layer.
- Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
- Spoon reserved 1½ cups whipped cream into a pastry bag fitted with star tip; pipe around the top and bottom edges of the cake. Spoon the remaining cherry topping over top of the cake.
Notes
Nutrition Info:
“Black Forest Cake,” Grandma’s Kitchen: Treasured Family Recipes, Traditional Cakes & Pies (Montoursville, PA: International Masters Publishers Inc., 2001), 10.
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