Making a gorgeous, original black forest cake doesn’t have to be difficult. Here you learn how to make a perfect layer cake recipe filled with berry jam and whipped cream for a show-stopping dessert. Smart Recipes, European Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs European Black Forest Cake Black Forest Cake Recipe | PT1H Serves 12 Ingredients: 2.125 Cups All-Purpose Flour 3 Cups Granulated Sugar 0.75 Cup Unsweetened Cocoa Powder 0.75 Teaspoon Baking Soda 1.5 Teaspoons Baking Powder 0.75 Teaspoon Salt 3 Large Eggs 0.5 Cup Vegetable Oil 1 Cup Milk 1 Tablespoon Vanilla Extract 40 Ounces Pitted Sour Cherries 0.25 Cup Cornstarch 3 Cups Heavy Whipping Cream 0.33 Cup Confectioners' Sugar Preheat the oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans and line bottoms with waxed papers. In a large bowl, mix together flour, 2 cups of sugar, baking soda, baking powder, cocoa powder and salt. Add eggs, oil, milk, and 1 tablespoon of vanilla extract and beat until well combined. Place the mixture into prepared cake pans evenly. Bake for 30-35 minutes or till a toothpick inserted in center comes out clean. Remove from oven and place pans onto a wire rack to cool for 10 minutes. Carefully, invert cakes onto the wire rack to cool completely. Drain cherries, reserving 1/2 cup of juice into a bowl. In a 2-quart pan, add cherries, reserved cherry juice, cornstarch and 1 cup of sugar and over low heat, cook until mixture becomes thick, stirring continuously. Stir in 1 teaspoon of vanilla extract and remove from heat. Keep aside to cool before using. In a chilled medium bowl, add whipping cream and confectioner's sugar and with an electric mixer, beat on high speed till stiff peaks form. With a long serrated knife, cut each cake layer in half horizontally. Make crumbs from 1 layer and keep aside. Reserve 1 1/2 cups of frosting for decoration and keep aside. With your hands, gently remove crumbs off top and side of each cake layer. Arrange 1 cake layer onto a cake plate. Spread 1 cup of frosting over cake and top with a 3/4 cup of cherry mixture. Place second cake layer on top. Repeat layers of frosting and cherry mixture. Now, place third cake layer on top. Spread frost on the sides of cake. Pat reserved crumbs onto frosting on sides of cake. Arrange a star decorator tip over a pastry bag. place reserved frosting into pastry bag and pipe around top and bottom edges of cake decoratively. Top with remaining cherry mixture and serve.



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