Real Black Forest Cake

Course Desserts & Sweets
Prep. Time 20 mins
Yields 10 to 12 servings

Preparation
Nutritional Info
Comments (2)

Preparation

What You Need

9 inch (23 cm) 2 round chocolate cake layers

14 oz (398 ml) 2 cans sweet cherries

1/4 cup (60 ml) kirsch

3 cups (750 ml) 35% real whipping cream, whipped

2 oz (60 g) bittersweet chocolate, grated

Maraschino cherries

Instructions

Horizontally slice cake layers into two.

Drain cherries; reserving 1/4 cup (60 mL) of the juice. Coarsely chop cherries, set aside.

Sprinkle each cake layer with 1 tbsp (15 mL) of the reserved juice and 1 tbsp (15 mL) kirsch.

Place one cake layer onto serving plate. Spread 1 cup (250 mL) whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.

Reserve 1 cup (250 mL) of the cream. Use remaining cream to frost top and sides of cake.

Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry.

Chill for 3 hours or overnight before serving.

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Nutritional Info

Per serving

Energy: 549 Calories
Protein: 5 g
Carbohydrate: 51 g
Fat: 37 g
Fibre: 3.1 g
Sodium: 422 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 10 % / 111 mg
Vitamin A: 26 %
Folate: 20 %
Vitamin B12: 20 %
Phosphorus: 17 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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sidra
October 14th, 2010

After u cook your black forest enjoy eating your cake
Beaks
May 4th, 2010

Miranda, I made this cake and it turned out excellent.
I don't know what your issue with this recipe is but to anyone else that would like to make an easy Black Forest Cake, have at it!