Why this name “Black Forest Cake” ?? Well here’s the history behind the delicious German dessert. The cake was not named directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region known as Schwarzwalder Kirsch (wasser) and distilled from tart cherries. This is the ingredient, with it’s distinctive cherry pit flavor and alcohol content, that gives the cake it’s flavor.
Well I just used the cherries in thick syrup crushed them and mixed with whipped cream to make it light. I also used a mixture of dark and semi-sweet chocolate to make the dessert a little less sweet, as because that’s the way I like it.
I made this cake long back in January for my H’s birthday and took the pics indoor with minimum amount of light on that dull snowy day. So could not get best pics out of it. I wish I could make it again and as well as post better pics, but am not sure about that as well.
First I thought not to post this …but could not stop myself, because all my friends whom I invited for my H’s b’dy enjoyed this cake as much as he, my son and myself enjoyed it. So I feel that it’s never late than not posting it.
I should mention about the chocolate cake recipe. I should say this is the best ever tasting chocolate cake recipe that I have ever tried. I like this recipe, as it uses cocoa powder and the best moist cake.
I got this recipe from one of our neighbor friend and I also made this chocolate cake to make my son’s b’dy cake before, which was a winner as well. It was a Kit Kat M&M Chocolate Cake.
I have made this chocolate cake many times, but before I could take pic….it’s eaten 😉 and that’s why I can bet that this is the yummiest and moist chocolate cake ever. 🙂
- 1 3/4 Cups All Purpose Flour
- 2 Cups Sugar
- 3/4 Cup Unsweetened Cocoa Powder (Hershey's Cocoa Powder)
- 1 1/2 Tsp Baking Soda
- 1 1/2 Tsp Baking Powder
- 1 Tsp Salt
- 2 Large Eggs
- 1 Cup Milk
- 1/2 Cup Vegetable Oil
- 1 Tsp Vanilla Extract
- 1 Cup Water
- 1 Box Whipping cream or a Box of Whipped Cream
- 1 Box Cherries in Syrup
- 1 Tsp Vanilla Extract
- 1 Bar Dark Chocolate
- 1 Bar Semi Sweet Chocolate
- Preheat oven to 325 F.
- Line 2 8 1/2 " pans with butter/spray and sprinkle with some sugar.
- In a mixing bowl add all purpose flour, sugar, baking powder, baking soda and salt, whisk all together.
- In a sauce pan add water, milk, oil, cocoa powder and stir it until it get hot, but not too hot.
- Mix well, now gently add the eggs and vanilla and using a hand mixer blend it until well mixed.
- Pour the batter into equal parts in both th baking pans and bake it until 38-45 mins or until a toothpick inserted comes out clean.
- Remove from oven and allow the cake to cool for about 5-10 mins and then transfer it to a sheet or cooling rack.
- Slice each cake horizontally into two equal parts with a bread knife and keep it aside.
- Reserve half of the whipped cream, mixed with vanilla, that can be used to ice the cake around and top.
- Crush the cherries in a chopped or you can also chop it with knife.
- If using whipped cream, then just mix whipped cream vanilla and cherries.
- Else first whip the cream with confection sugar, add vanilla and then mix the cherries.
- Chop the chocolate and mix.
- On a cake stand, apply some whipped cream, add one of the cake slices, making sure that flat surface is facing the bottom, now spread a generous amount of cherry whipped cream, add layers of cake and cherry chipped cream. So it will make 4 layers.
- Now ice the sides and top of the cake with plain whipped cream.
- Sprinkle chopped chocolate all over, covering the sides as well.
- Decorate with cherries, whipped cream and more chocolate as desired. I just used few cherries to decorate.