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