Black Forest cake
Original post: http://greedygirlcooks.blogspot.com/2014/06/black-forest-cake.html
Ingredients
1 stick salted butter
¼ cup oil
1 ½ cup sugar
2 eggs
½ tsp. almond extract
1 teaspoon vanilla
2 cup flour
2 tsp. baking soda
1 tsp. baking powder
1 cup cocoa powder
1 cup strong coffee
1 cup buttermilk
½ cup rum or apple vodka
Cherry pie filling
2 Betty Crocker whipped vanilla frosting
Maraschino cherries for garnish
Instructions
- Preheat oven to 350
- Beat butter at high speed until light and fluffy, add oil and sugar and continue to mix until incorporated
- Add eggs, vanilla extract and almond extract
- In another bowl combine all the dry ingredients. Flour, baking soda and powder, and coco powder
- Prepare 1 cup of strong black coffee, combine with the buttermilk
- To the egg and sugar mixture add flour and buttermilk coffee mixtures alternately until the batter is formed
- Pour into a prepared baking pan and bake for 40 minutes or until a wooden skewer come out clean
- Allow the cake to cool completely, and then slice horizontally in half to get two layers
- Slice the peak off the top layer so the top of the cake is flat
- Take that excess cake and crumble with your fingers to use as a garnish
- Brush on rum to soak the chocolate layers in the rum ¼ cup per layer
- Wrap in plastic wrap and let it sit for at least 30 minutes or even over night
- To assemble place the bottom layer down and spread a layer of cherry pie filling on top
- As for the top layer turn it upside down and spread a layer of icing on
- Then flip the top layer with the icing onto the cherry layer as if you were creating a sandwich, so the cherry and icing are now in the center of the cake
- Fill the sides of the cake with icing so there are no gaps
- Give the cake a general coat of icing so that no black spots are visible
- Then take the cake crumbs and press onto the sides, and in the center of the cake,
- Line the edges with maraschino cherries
Greedy tips
- The rum in this cake is really what sets it apart as a black forest cake and not just a regular old chocolate cake, so don’t feel shy about letting it soak
- You can also use apple vodka if you don’t have any rum
- I store my cake in the refrigerator as we prefer a cold black forest cake