Saturday, October 16, 2010
Black Forest Cake
I should have titled this "easy black forest cake". When my neighbor invited us over for an Oktoberfest party, I quickly volunteered to bring dessert. The first thing to pop into my head.... black forest cake.
When it came time to make, I had to simplify things a bit and decided to use a box of devil's food cake, cherry pie filling and whipped cream instead of making it all from scratch. It wasn't 100% traditional but everyone still loved it and I would certainly make it again.
I used a bar of German sweet chocolate and a vegetable peeler to make the chocolate shavings.
How easy is this...just add cherry pie mix.
My neighbor went to the local German grocery store bought a variety of traditional sausages. I'm not sure what types they were but they were delicious!
One of the guests planned traditional German music....so much fun!! Everyone loved it, especially my kids.
1 box devil's food cake mix (such as Betty Crocker® SuperMoist®)
Water, vegetable oil and eggs called for on cake mix box
Filling and Topping
1 1/2 pints whipping cream
1/2 cups sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds
1 cup chocolate shavings
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.
2. Make and bake cake as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. Place mixing bowl and beaters in the freezer for 15 minutes. Then, add the whipping cream and beat with electric mixer on high speed until slightly thickened. Gradually beat in sugar and almond extract until stiff peaks form. In another small bowl, mix pie filling and brandy (if using).
4. On serving plate, place 1 cake layer, bottom side up. Pipe a ring of whipped cream around the cake to act as a border for the filling. Spread with 3/4 cup cherry mixture inside the whipped cream border. Top with second cake layer.
5. Frost top and side with whipped cream. Gently press chocolate shavings to side of cake. Pipe a thick ring of whipped cream to top of cake and spoon remaining cherry mixture in the middle. Sprinkle with sliced almonds. Store covered in refrigerator until ready to serve.
Source: Chef Mommy