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Black Forest Cake Recipe

Looking for an easy Black Forest Cake recipe? Learn how to make Black Forest Cake using healthy ingredients.


Submitted by ashley4314

Makes 12 servings



http://allrecipes.com/Recipe/Black-Forest-Cake-II/Detail.aspx?prop31=2#nutri-box _________ ***This is not the exact recipe from the web site, but it WILL come out looking almost exactly like the picture, more so than the recipe on there*** ~~~~~~~~~~~~ denotes the end of that portion of the ingredient list (separates cake from filling from frosting)

Recipe Ingredients for Black Forest Cake

1 2/3 cups whole wheat pastry flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups lowfat buttermilk, ~~~~~~~~~~
1/4 cup butter, 1/4 cup kirschwasser
1 3/4 cups confectioners' sugar
28 ounce pitted Bing cherries, drained & reserve 1/4 c. juice, ~~~~~~~~~~~~~~
1/2 c. butter, diced & softened
1/2 c. confectioners' sugar
6 tbsp. cocoa, Dutch-process (Hershey?s Dark)
6 tbsp. light corn syrup, 1/2 tsp. vanilla, pinch salt
4 oz. semi sweet chocolate, melted, ~~~~~~~~~
1/2 cup heavy whipping cream
1 tbsp. milk, powdered
1 oz semi sweet chocolate, 1/2 tablespoon kirschwasser

Recipe Directions for Black Forest Cake

  1. 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.

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

  3. 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.

  4. Drain Bing cherries, reserving 1/4 cup juice and 12 whole cherries. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with 1/4 cup kirshwasser combined with 1/4 cup reserved cherry juice.

  5. In a medium bowl, cream the 1/4 cup butter until light and fluffy. Add 1 3/4 c. confectioners sugar, beat until smooth. Then, add a couple teaspoons of cherry juice or milk until consistency is like thick frosting. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

  6. In a food processor, combine 1/2 c. softened butter and 1/2 c. confectioner's sugar. Process for 30 seconds or until blended. Add cocoa, corn syrup, vanilla, pinch of salt, and 4 oz. melted semi sweet chocolate. Process until completely blended. Then frost the outside of the cake and allow chocolate frosting to set in refrigerator for at least 30 minutes.

  7. In a small mixing bowl, whip the cream to stiff peaks. Whip in 1 oz. melted semi sweet chocolate. Beat in powdered milk and 1/2 tablespoon kirshwasser. Pipe twelve rosettes of chocolate whipped cream on top of the chocolate-frosted cake. Press one of the reserved Bing cherries into each one.

Categories

Dessert

Nutrition Facts
Serving Size 229.1g
Amount Per Serving
Calories
572
Calories from Fat
173
% Daily Value*
Total Fat
19.2g
30%
Saturated Fat
11.6g
58%
Trans Fat
0.0g
Cholesterol
70mg
23%
Sodium
458mg
19%
Potassium
292mg
8%
Total Carbohydrates
99.3g
33%
Dietary Fiber
5.2g
21%
Sugars
58.5g
Protein
6.7g
Vitamin A 12% Vitamin C 5%
Calcium 8% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
    Bad points
  • Very high in sugar
  • Contains alcohol
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