Black Forest Cake

Name: Black Forest Cake
Ingredients: 1 cup (2 sticks) butter, chopped; 1 tbsp instant coffee granules; 7 oz semi-sweet chocolate, chopped; 2 cups sugar; 1 3/4 cups self-rising flour; 1 1/4 cups flour; 1/4 cup unsweetened cocoa powder, plus additional, for sprinkling; 2 None eggs; 2 tsp vanilla extract; 1/4 cup cherry-flavored liqueur; 2 cups heavy cream, whipped; 1 can (29 oz) pitted black cherries, drained and halved

12 ingredients

6 steps

Ingredients

1 cup (2 sticks) butter, chopped
1 tbsp instant coffee granules
7 oz semi-sweet chocolate, chopped
2 cups sugar
1 3/4 cups self-rising flour
1 1/4 cups flour
1/4 cup unsweetened cocoa powder, plus additional, for sprinkling
2 None eggs
2 tsp vanilla extract
1/4 cup cherry-flavored liqueur
2 cups heavy cream, whipped
1 can (29 oz) pitted black cherries, drained and halved

Directions

1

Preheat the oven to 300°F. Grease a deep 9-inch round cake pan; line the bottom and side with parchment paper.
2

Bring 1 1/2 cups water to a simmer in a medium saucepan on low heat. Add butter and coffee; stir until butter melts. Add chocolate and sugar; stir, without boiling, until smooth. Transfer to a large bowl; cool until mixture is just warm.
3

Sift flours and cocoa powder into a medium bowl. Beat chocolate mixture with an electric mixer on a low speed for 30 seconds. Gradually beat in sifted dry ingredients, in 3 batches. Beat in eggs, one at a time. Beat in vanilla extract. Pour into prepared pan.
4

Bake for about 1 3/4 hours. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

Trim the top of the cake to make it flat. Split the cake into 3 even layers. Place one layer onto a serving plate. Brush with half the liqueur, then top with half each of the whipped cream and cherries.
6

Place the second cake layer on top of the cherries. Repeat the layering with the liqueur, cream and cherries. Top with the last cake layer. Dust with additional sifted cocoa powder before serving.