Athentic Black Forest Cake
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Brandy syrup||2 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Canned dark sweet pitted cherries||16 Ounce, drained (1 Can)|
|Semi-sweet chocolate/Milk chocolate||1 Ounce|
|For brandied syrup|
|Sugar||3⁄4 Cup (12 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cointreau/Kirsch, cherry brandy||1⁄4 Cup (4 tbs) (Orange Liqueur)|
Grease and flour three 8-inch cake pans; set aside.
Preheat oven to 350°F (175°C).
In a large mixer bowl, beat eggs until light and fluffy.
Add sugar and vanilla.
Beat at high speed until thick, about 5 minutes.
Combine flour and cocoa in sifter.
Gradually sift over egg mixture while very gently folding in.
Stir in melted butter or margarine 2 tablespoons at a time until just blended.
Spoon into prepared pans.
Bake 15 to 20 minutes or until done.
Cool in pan 5 minutes.
Turn out on wire racks.
Prepare Brandied Syrup.
With a fork, prick each cake layer 12 to 14 times.
Carefully spoon syrup over each layer.
Whip cream until it begins to thicken.
Add powdered sugar; continue beating until stiff.
Place 1 cake layer on serving plate; spread on whipped cream.
Top with second layer; spread with whipped cream.
Place third layer on top.
Arrange cherries on top layer, leaving about 1/2 inch around outer edge for whipped cream.
Frost side and 1/2-inch circle on top with remaining whipped cream.
Make chocolate curls or grate chocolate with coarse side of grater.
Gently press chocolate into whipped cream.
Refrigerate until serving time.
Brandied Syrup: In a small saucepan, bring sugar and water to a boil, stirring until sugar dissolves.
Continue boiling without stirring 5 minutes.
Remove from heat.
Cool to lukewarm.
Stir in kirsch or Cointreau.