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Williamsburg Black Forest Cake




Source of Recipe


Internet


List of Ingredients




Serves 14

Fudge Cake:
1 cup butter
2 cups sugar
4 eggs
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
2/3 cup buttermilk
1 teaspoon vanilla
3 ounces unsweetened chocolate, grated

Chocolate Butter Cream:
8 tablespoons butter
4 cups confectioners sugar
2 large egg whites
1 teaspoon vanilla
3 ounces semi-sweet chocolate, melted

Filling and Frosting:
17 ounce can pitted sweet cherries
2 tablespoons cornstarch
3 cups whipping cream
1/2 cup confectioners sugar
1/3 cup Kirsch (cherry flavored liqueur)
semi-sweet chocolate - sliced to form "leaves"
stemmed maraschino cherries

Preheat oven to 325. Cream butter and sugar. Add eggs one at a time, beating well after each. Beat 1 minute, until light and fluffy. Sift flour with salt. Mix baking soda with buttermilk, and add alternately with flour to egg mixture. Add vanilla. Melt chocolate in 2/3 cup boiling water. Stir until smooth and blend into cake batter. Pour into 3 greased and floured 9" pans. Bake 30-35 minutes. Cool 10 minutes in pans, then turn out on racks.

Chocolate Butter Cream: Cream butter, add sugar, egg whites and vanilla. Add chocolate, beating until smooth.

Filling and Frosting: Drain liquid from cherries into small saucepan. Reserve cherries. Bring liquid to a boil. Mix cornstarch with 1/4 cup water and stir into juice. Cook until clear. Add cherries and cool. Whip cream until soft peaks form. Sprinkle in sugar & beat until firm peaks form. Whip in 1/4 cup Kirsch, a little at a time. Chill.

Place one layer on cake plate. Using a 1/2" pastry tube, form 3 concentric rings of butter cream on bottom layer, leaving 1 1/2" between rings. Chill. Fill in between rings with cherry mixture. Place second layer gently on top of buttercream and cherries. Prick top of second cake layer with fork and sprinkle lightly with remaining Kirsch. Spread with a 1" layer of whipped cream. Place top layer on gently and spread top and sides with whipped cream. Garnish with chocolate leaves and cherries. Refrigerate until serving time.


Recipe