Black Forest Cake

By Niecer

I combined several parts of different recipes to create my own version of this favorite. You can make two thicker layers with ONE filling or 3 thinner layers and use the 2nd filling (chocolate ganache) below.

Ingredients

• CAKE:
• 3 C flour
• 2 C sugar
• 1 tsp salt
• 2 tsp baking soda
• 1/2 Hershey's DARK Cocoa Powder
• 1 tsp vanilla
• 1 tsp tart dark cherry juice (optional)
• 3/4 C Canola Oil
• 1 3/4 C Water
• 1/4 C Buttermilk
• 1 Tbs Cider or white vinegar
• FILLING
• 2 Cans Cherry Pie Filling (drain most of sauce/juice in colandar)
• 1/4 C Kirsch Cherry Liquer
• FROSTING
• 1 1/2 C Heavy Whipping Cream
• 3 Tbs Confectioner's Sugar
• 2 tsp Kirsch's Cherry Liquer
• 1 Hershey's DARK Chocolate bar for garnish
• OPTIONAL THIRD LAYER FILLING
• Ganache: 3/4 C DARK Chocolate chips, 1 tsp Kirsch Cherry Liquer, 1/2 C heavy whiping cream

Preparation

Step 1

CAKE
Sift dry ingredients, add wet ingredients mixing well. Pour into either 2 or 3 greased 9" layer cake pans, depending on whether you are using one filling or TWO. Bake 350 approximately 28 minutes but check after 20 in 2 minute increment as to NOT over bake. Cake will be very moist and dense.

Whip the whipping cream, adding sugar and liquer towards end when fairly stiff.
Assemble layers with cherry filling (and if making 3 layers, dark chocolate ganache) then frost with whipping cream. Top with shaved dark chocolate

OPTIONAL GANACHE
Place the chocolate chips in a small metal bowl. Heat the cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Wait for 2 minutes, then slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla. Let the ganache cool until it reaches a thicker, spreadable consistency. Fill between layers.