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Dry Black Forest Cake
Though dry because it has no alcohol, this dark chocolate and cherry cake is anything but. A subtle sweetness plays well with the tart cherry flavor and bitterness of the dark chocolate. Safe for the whole family to enjoy.
Prep Time: 06:00
Cook Time: 20:00
1 2⁄3 cups all-purpose flour
1/3 cup cocoa powder
1/3 cup special dark cocoa powder
1 1⁄2 teaspoons baking soda
1 teaspoon salt
1 ⁄2 cup shortening
1 1⁄2 cups sugar
2 eggs 1 teaspoon vanilla
1 1⁄2 cups sour milk
1 cup tart cherry juice
1 ⁄2 cup unsalted butter
3 cups powdered sugar
1 pinch salt
3 cups fresh black cherries
2 cups whipping cream
1 ⁄2 teaspoon vanilla
1 ⁄8 cup juice the cherries soaked in
2 tbs powdered sugar
1 cup shaved dark chocolate
1Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in 1 cup tart cherry juice for about 5-7 hours.
2Preheat the oven to 350°F. Grease three 9 inch round cake pans.
3Sift the dry cake ingredients together.
4Cream the shortening and sugar. Add the eggs and vanilla and mix well.
5Add the dry ingredients alternately with the sour milk and mix well.
6Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
7Cool and remove the cakes. Poke the tops of the cakes with a toothpick and pour 1/4 cup of the cherry juice (that the cherries soaked in) on what will be the top layer of the cake. Pour 1/8 cup on the other two layers each. Set the rest of the juice aside to use in the rest of the recipe when it calls for cherry juice.
8Cut the pitted cherries into halves. Put into a sauce pan with 3 TBS cherry juice. Bring to a boil and smash up the cherries with your spoon. Turn heat down and let simmer for about 10 minutes. Let cool.
9In a bowl beat the butter until light and creamy. Add the powdered sugar, salt and 1/8 cup cherry juice and mix well.
10Place the base layer on top of your cake tray, add half of your cherry compote. Put half of your icing on top of the cherries. Place the second layer of cake on top the icing.
11Spread the second half of the cherry compote over the cake, with the rest of the icing on top of that. Add the final layer of cake. Place the cake in the fridge to allow the juices to soak while you make the whipped cream frosting.
12Whip the cream until it forms stiff peaks.
13Gently fold in the powdered sugar.
14Add the vanilla and 1/8 cup of the cherry juice.
15Spread the icing over all of the cake.
16Place the fresh, intact cherries on top for decoration and cover the cake with the chocolate shavings.
This is not a good last minute recipe. I shaved my dark chocolate bars in my food processor using the cheese grater blade. Don't use cherry pie filling! If fresh or frozen black cherries can't be found, bing cherries can be substituted in.
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