Black Forest Cherry Cake

Amount   Measure   Ingredient -- Preparation Method
--------   ------------   --------------------------------
  Cake
2 1/2   cups   all-purpose flour
1 1/2   cups   sugar
3/4   cup   unsweetened cocoa powder
1   teaspoon   baking soda
1   teaspoon   baking powder
1/4   teaspoon   salt
1 1/2   cups   low fat buttermilk
1/2   cup   unsalted butter -- melted
2   large   eggs
1   teaspoon   vanilla extract
  Filling
1/2   cup   sugar
3   tablespoons   cornstarch
16   ounces   cherries in light syrup -- tart or sweet -- reserve liquid
1/4   cup   cherry brandy or kirsch
  Topping
4   ounces   sweet chocolate squares
2   cups   low fat whipping cream
1/4   cup   sugar
1/2   cup   maraschino cherries
  baking spray with flour
Heat oven to 350F. Spray two 9 inch cake pans.

Beat flour, sugar, cocoa powder, baking soda, baking powder, salt, buttermilk, butter, eggs, and vanilla together on low for 30 seconds to combine.

Beat batter on high for 3 minutes scrapping down bowl.

Divide batter between pans and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes then turn out onto cooling rack to cool completely.

For filling mix sugar and cornstarch in a 1 quart saucepan. Add enough water to cherry juice to measure 3/4 cup. Stir into sugar mixture.

Cook stirring constantly until mixture thickens and boils. Boil 1 minute stirring constantly. 

Stir in kirsch. Cut cherries in half. Stir into filling. Refrigerate until completely chilled.

Beat whipping cream with sugar until stiff peaks form.

Place one layer of cake flat side up on platter. Spread with 2/3's of the cherry filling. Spread 1 cup whipped cream on top of cherry layer.

Place second layer flat side up on top on first layer. Spread with remaining cherry filling. Frost top and sides of cake with remaining frosting.

Shred the chocolate bar and sprinkle on top and sides of cake. Decorate with maraschino cherries.

NOTES : If using sweet cherries decrease sugar to 2 tablespoons.

Makes 16 servings
Per Serving: 426 Calories; 19g Fat (39.5% calories from fat); 6g Protein; 60g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
Return to Desserts