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German Dessert Black Forest Cake Warning to chocoholics—you're in dangerous territory. This Black Forest Cake is so delicious it's hard not to eat before you serve it!
Cake: bake cake according to directions. When cool, slice each cake round in half (horizontally) to get 4 layers. Sprinkle one side of each layer with 2 T kirsch (prick the top layer with a toothpick; then add kirsch). Set cake aside. Filling: drain cherry juice into saucepan. Reduce liquid by cooking 5-10 minutes till slightly syrupy. Add cherries and coffee. In a separate mixing bowl, whip cream and add confectioner’s sugar. Beat till stiff. Assembly: place one layer in front of you, spread with 1/3 of the whipped cream, and top with 1/3 of the cherries coated in syrup. Add second cake layer and repeat with the second 1/3 of the whipped cream and cherries. Add third layer and repeat with final 1/3 of whipped cream and cherries. Add the top layer and frost. Frosting: whip together cream and vanilla and cover all 4 layers. Top with grated semi-sweet chocolate. * Use your favorite chocolate cake mix or make your own from scratch. |
Tips & Glossary Beets: how to peel and cook beets is a matter of personal preference. You can cut off the tops, peel them with a vegetable peeler and boil them. Another method: leave on about 1" of the tops, wrap them in foil, and bake for 1 hour in a 350 oven. Cool and use rubber gloves, or handle with a paper towel, to prevent hands from turning...well, beet-red. The skins will slip right off. Most cooks say baking- then-peeling is the tastiest way to cook beets. Ginger: dried ground ginger is far more potent than freshly-grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. Nutmeg: use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought ground nutmeg! Wurst: German sausages— more types than you can shake a stick at. Here are several:
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