Friday, March 28, 2014

Black Forest Cake

Today is Black Forest Cake Day! Yes, another fabulous food holiday.

Black Forest cake is the English name for the German dessert Schwarzwälder Kirschtorte, literally "Black Forest cherry-torte".

When I think of cherries, especially at this time of year, I think of Chukar Cherries. Chukar is a great company with all natural products with great flavor.

Here's an easy recipe for Black Forest Cake from Alison at Chukar Cherries. Perfect to make to celebrate the Holiday! This recipe uses Chukar's Cherries Jubilee Dessert Sauce and Chukar's Black Forest Cherries. I use Chukar Cherries Jubilee Dessert Sauce in lots of chocolate confections and baked goods.

No time to bake? Pick up a bag of Chukar Black Forest Cherries at Pike's Place Market in Seattle or order online.

Don't want to make a cake from scratch? You can always substitute a Duncan Hines or Betty Crocker Devil's Food Cake Mix.

CHUKAR CHERRIES BLACK FOREST CAKE

Ingredients
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
2 cups sugar
2 eggs
1 cup milk
3 tsp pure Madagascar vanilla extract
1 cup boiling water
1 pint heavy whipping cream
5 Tbsp powdered sugar
1 jar Chukar Cherries Jubilee Dessert Sauce
dark chocolate shavings
Chukar Black Forest Cherries 

Directions
Preheat oven to 350°F (325°F for dark pans).
Line two 9-inch round cake pans with parchment paper.
Mix flour, cocoa, baking soda, baking powder and salt together in one bowl. In separate bowl, mix  oil, sugar, eggs, milk and two teaspoons of vanilla together. Slowly fold dry ingredients into wet ingredients. Once mixed, add boiling water and stir together. Do not overmix. Divide batter between two cake pans and bake in middle rack of oven for 30-35 minutes or until toothpick inserted in middle comes out clean. Allowcakes to cool completely in pans.

In meantime, make whipped cream filling and frosting. Whip tcream, powdered sugar and one teaspoon of vanilla until stiff peaks form.

Once cakes have cooled, remove from pans and parchment paper. Flip first cake over so top is now the bottom. Spread an even and thin layer of whipped cream over top of the cake. Next, spoon on jar of Cherries Jubilee Dessert Sauce. Then spread another thin layer of whipped cream over Cherries Jubilee Dessert Sauce. Finally, take  second cake and place on the stack, right side up. Take remaining whipped cream and cover entire cake. Decorate cake with chocolate shavings and top each slice with a Black Forest Cherry.

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