Saturday, March 8, 2008

German Black Forest Cake - the one I actually made!

It's finally done... it seems a little long in coming, since i changed so many things along the way. But I have completed this baking project and it's time to share. I have to say something about this... even though noone probably cares, i notice, and i care! This pictures aren't as exciting as I would have liked them to be. I had a time limit factor, transportation issues and the extreme fact that the sun didn't shine at all yesterday! So they are what they are, and while they are nice, they just aren't as nice as i would like. But here ya go...


German Chocolate Cake
2 cup all-purpose flour
3/4 cup cocoa
3/4 tsp baking soda
2 cups sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup shortening or butter
1 cup milk
3 eggs
1 tbsp vanilla extract
1 (21 oz) can cherry pie filling

Whipped Cream Frosting
24 oz heavy whipping cream
1/2 cup powdered sugar

about 1/3 cup shaved chocolate
maraschino or fresh stemmed cherries


- Grease two 9 inch cake pans lined on bottom with waxed or parchment paper
- Combine dry ingredients in large mixing bowl; stir until well mixed
- Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of electric mixer scraping bowl occasionally
- Pour batter into pans. Bake at 350 degrees F. for 30-35 minutes or until wooden pick inserted in center comes out clean
- Cool cake in pans 10 minutes. Remove from pans and cool completely
- Split cake layers in half horizontally to make 4 layers
- (optional) Make fine crumbs using 1 cake layer; set crumbs aside
- Cake can be made one day ahead of time if you want

Frosting and assembly
- Using a vegetable peeler, or whatever works best for you, shave the chocolate. I did this ahead of time while i was watching tv as it was probably the most time consuming part... I wonder if you can buy shaved chocolate somewhere??
- Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. - Place 1 cake layer on cake platter; spread with 1 cup whipped cream and top with 3/4 cup cherry pie filling
- *TIP* to keep filling from leaking out the sides, you can take a ziploc bag and fill it with some of the whipped cream. Then cut a hole in the corner and pipe an edge around the cake. This creates a barrier for the filling and makes assembly a little simpler
- Repeat with second layer and then top with third cake layer
- Frost sides and top with whipped cream, reserving some for garnish
- (optional) Pat cake crumbs generously around sides of cake
- Using a gallon sized zip loc bag, attach a star shaped piping tip by cutting one of the corners off and screwing the tip on just like any other bag (I did this because I didn't have any more bags, and actually found that it worked just as well and costs quite a bit less!)
- You can decorate the top however you like, but I squeezed about 14 blobs onto the top and then placed a maraschino cherry in the center of each. This way the portions are already determined
- Chill before serving

1 extraordinary comments:

G. March 13, 2008 at 10:04 AM  

One could probably lose weight by coming over here and staring at the picture of this cake and just dreaming of eating it...but, then again, that would be really boring. I'd rather eat it! :)

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