/05

Black Forest Cherry Cake

Source: Cocktails / Beer

Cake Recipe
1 3/4 C All purpose flour
1 tsp. Baking powder
1/2 tsp. Salt
2 oz. Semisweet chocolate
1 Stick of Butter
3/4 C Granulated sugar
4 Eggs
1 tsp. Almond extract

Filling & Topping
2 C Whipping cream
2/3 C Confectioners sugar
1/3 C Kirschwasser
16 oz. can pitted red tart cherries drained (reserve liquid)
12 Maraschino cherries with stems
Chocolate curls (made by shaving a chocolate bar with a vegetable peeler)

Cake Directions
You will need two 9-inch round cake pans, greased and floured. In a bowl, combine flour, baking powder and salt. In double boiler or microwave, melt chocolate over low heat, then let cool. In another mixing bowl, cream butter and sugar until light and fluffy. Add almond extract. Add eggs, one at a time, beating after each addition. Add melted chocolate and gradually add the flour mixture. Pour batter evenly into the prepared pans. Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack. When cool, cut each layer horizontally, to make four layers with a big serrated knife.

Filling & Topping Directions
You will need a pastry bag with a piping tube of your choice. In a mixing bowl, beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3 of the kirschwasser on the first layer of the cake. Cover with whipped cream and add 1/3 of the drained cherries. Place a second layer on top and repeat. Then a third. Top the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on the top and sides of the cake. Place last amount of whipped cream in a pastry bag and pipe decorations of whipped cream around the top edge. Top those decorations with stemmed cherries. Garnish the cake with chocolate curls on the sides and top.