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Black Forest Cake
Ingredients
- 17 eggs
- 1 and 1/4 cups vegetable oil
- 1 and 1/4 cups milk
- 1 tbs vanilla extract
- 3 cups sugar
- 3 and 1/4 cups cake flour
- 1/3 cup cocoa powder
- 2 tbs baking powder
- 1 tsp salt
- 2 and 1/4 tsp baking soda
- Simple Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1 lemon sliced
- Flavored Simple Syrup:
- 2 and 1/2 tbs simple syrup
- 2 tbs cherry syrup
- 1 tbs black cherry brandy
- Chantilly Cream:
- 1 qt heavy cream, chilled
- 1/4 cup confectioners sugar
This is the best Black Forest cake ever.
- To make the cake layers, preheat the oven to 350 degrees.
- Spray 4 (8 inch) cake pans thoroughly with non stick cooking spray and dust with flour.
- In a mixing bowl, combine all the liquid ingredients.
- In a separate bowl, sift together all the dry ingredients.
- Place all the sifted dry ingredients on top of the liquid ingredients in a bowl.
- Using an electric mixer, whip on low speed until all of the ingredients are blended slightly, about 30 seconds.
- Whip for 4 minutes on high speed, scraping the bowl well.
- Divide the batter into the cake pans.
- Bake on the middle rack of the oven until the cakes are golden brown, 20 to 25 minutes.
- Cool for 5 to 10 minutes before removing cakes from pan.
- Slice each cake layer into 2 layers, each one about 1/2 inches thick.
- To make the simple syrup; in a sauce pan combine the sugar and water over high heat and bring to a boil.
- Remove from the heat and add the lemon slices. Cool.
- Store in the refrigerator . Remove the lemons before serving.
- To make the flavored simple syrup; combine all ingredients and set aside.
- To make the Chantilly cream: place 2 cups of the heavy cream in a cold bowl and whip at high speed until cream thickens. Gradually add the remaining cream. Mix until soft peaks form. Refrigerate until needed.
- To assemble the cake; moisten each cake layer with the flavored simple syrup. Make sure the cake layers are completely cool.
- Pipe a target pattern in Chantilly cream on the first cake layer. To do this, pipe a dot in the center, a 1/2 inch circle between the dot and the perimeter.
- Between these lines of Chantilly cream, spoon the dark cherries until the space is completely filled.
- You should have alternating circles of Chantilly cream and circles.
- Place the second layer of sponge on top of the Chantilly cream and cherries.
- Repeat the same for the second layer. Only one circle of cherries is needed for this layer.
- Use the Chantilly cream to ice the entire cake, starting at the top and working your way down the sides, using a cake spatula.
- Place the chocolate shavings on the sides of the cake.
- Divide and mark 12 portions evenly by piping Chantilly cream rosettes with a star tube 1/4 inch from the edge of the cake.
- Garnish the center of the cake with chocolate shavings.
- Place a Maraschino cherry on each rosette.
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