Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 can cherry pie filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in boiling water until the batter is smooth. The batter will be thin.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely in the pans.
8. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Place one cake layer on a serving plate. Spread cherry pie filling on top of the cake layer.
10. Place the second cake layer on top of the cherry filling.
11. Frost the top and sides of the cake with whipped cream using a piping bag and tip.
12. Garnish with chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 17g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 450mg
Carbohydrates: 65g
Fiber: 3g
Sugar: 48g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Instead of cherry pie filling, use fresh cherries or raspberry jam.
- Instead of heavy cream, use whipped topping or cream cheese frosting.
Variations:
- Add chopped nuts to the cake batter for extra crunch.
- Use different fruit fillings such as blueberry or strawberry.
- Add a layer of chocolate ganache between the cake layers.
Tips and tricks:
- To make chocolate shavings, use a vegetable peeler to shave a block of chocolate.
- Make sure the cake layers are completely cooled before frosting.
- Use a serrated knife to level the cake layers before frosting.
- Chill the cake in the refrigerator for at least 30 minutes before serving for easier slicing.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Chocolate shavings, fresh cherries, or whipped cream.
Pairings:
Coffee, tea, or red wine.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake layers are too thin, use a third cake pan or adjust the baking time.
- If the cake is too dry, add more cherry filling or whipped cream.
- If the cake is too moist, reduce the amount of boiling water in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in the refrigerator to prevent spoilage.
Food history:
The Black Forest cake originated in Germany in the early 20th century. It is named after the Black Forest region in Germany, which is known for its cherries and cherry liqueur.
Flavor profiles:
Rich chocolate cake with sweet cherry filling and whipped cream frosting.
Serving suggestions:
Serve the cake as a dessert after a dinner party or special occasion.
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Region: German