Simple Way to Happy Birthday Black Forest Cake Design Images

Black Forest Cake Ii

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Recipe Summary Black Forest Cake Ii

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

Ingredients | Happy Birthday Black Forest Cake Design Images

1 ⅔ cups all-purpose flour

⅔ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup shortening

1 ½ cups white sugar

2 eggs

1 teaspoon vanilla extract

1 ½ cups buttermilk

½ cup kirschwasser

½ cup butter

3 ½ cups confectioners' sugar

1 pinch salt

1 teaspoon strong brewed coffee

2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream

½ teaspoon vanilla extract

1 tablespoon kirschwasser

1 (1 ounce) square semisweet chocolate

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Info | Happy Birthday Black Forest Cake Design Images

prep: 30 mins cook: 40 mins additional: 1 hr total: 2 hrs 10 mins Servings: 12 Yield: 2 layer 8 inch round cake

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