Baking

Black Forest Cake Recipe For The New Year!

First off, Happy New Year everyone! I am very much looking
towards 2012 and I’m excited for what this year will bring. I just want to say:
be happy, love your family and friends, and live life to the fullest! If I only
learned one thing last year, it is to not take anything for granted (especially
true friendships and family) and live everyday like it’s your last.

Β 
To start off the New Year, this is a recipe post for Black
Forest Cake! This recipe is incredibly simple (as my recipes always are) and I
received a lot of great feedback on it at my Christmas party!
Β 
So first off, I used a regular Devil’s Chocolate Cake Mix and baked a 9’inch cake following the recipe on the back of the box.
I waited for it to cool down and then I cut the cake
lengthwise to create two layers. I also used a serrated knife to cut the top of
the cake to level it off a bit.
Β 
I bought a can of cherry
pie filling
(no name brands taste just as good) and took out about ΒΎ of the
cherries. Spread a little bit of the syrup and place the cherries evenly onto the bottom later of the cake. I left
most of the syrup in the can because I didn’t want to make the cake too soggy.
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Then, take some freshly
whipped or premade whipped cream
and spread a generous amount onto the
cherries. As for myself, I whipped my own whipped cream. I bought a 1L carton of whipping
cream and whipped it all with an electric beater until soft peaks formed. In
the process of whipping, I added about 250ml of
sugar.Β I’m not a baker who likes to go by exact measurements so I actually eyeballed the sugar. Definitely adjust the sugar level according to your desired taste. Reserve 1/3 of the whipped cream.

Place theΒ top layer of the devil chocolate cake on the whipped cream and cherry filling.
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Here is where it gets
kind of tricky. Use a tiny bit of the whipped cream and very lightly cover the
entire surface of the cake by spreading it with a spatula. You do this to β€œglue”
all the crumbs down before you actually start frosting the cake for real.
This
is called a crumb coat. Once the crumb coat is on and you let it dry for a bit,
coat the entire cake with the remaining whipped cream in soft little stroking motions
to create a pattern as shown in my picture. Then decorate the cake however you
want. I used the leftover cherries from the can and shaved some chocolate
around it.
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I hope you enjoyed this recipe post, and as always, Happy
Eating!
Β 

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