Black Forest Cake I The Best Recipes

Wednesday, December 29, 2010

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Black Forest Cake I

"This recipe provides a conventional version of the unique Black Forest cake with whipped cream frosting and cherry toping."

Ingredients :

2 1/eight cups all-reason flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 half teaspoons baking powder
three/4 teaspoon baking soda
3/four teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted bitter cherries
1 cup white sugar
1/four cup cornstarch
1 teaspoon vanilla extract
three cups heavy whipping cream
1/3 cup confectioners' sugar

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five ranges C). Grease and flour two nine inch, round, cake pans; cowl bottoms with waxed paper.
In a huge bowl, integrate flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well combined. Pour batter into organized pans.
Bake for 35 minutes, or till timber toothpick inserted in centers comes out smooth. Cool layers in pans on wire racks 10 mins. Loosen edges, and cast off to racks to chill absolutely.
Drain cherries, booking half of cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low warmness till thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool earlier than using.
Combine whipping cream and confectioner's sugar in a calming medium bowl. Beat with an electric mixer at excessive pace until stiff peaks form.
With long serrated knife, split each cake layer horizontally in 1/2. Tear one break up layer into crumbs; set aside. Reserve 1 half cups Frosting for decorating cake; set aside. Gently brush unfastened crumbs off top and aspect of each cake layer with pasty brush or fingers. To assemble, region one cake layer on cake plate. Spread with 1 cup frosting; pinnacle with 3/four cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with 0.33 cake layer. Frost side of cake. Pat reserved crumbs onto frosting on aspect of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe round top and backside edges of cake. Spoon final cherry topping onto pinnacle of cake.

Notes :

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