Black Forest Cake

Black Forest Cake Recipe:

2 cups all-purpose flour 1 1/2 cups sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 cup oil
3/4 cup cocoa powder
1 cup milk
1/4 tsp salt or not
3 whole eggs

1. Preheat oven to 350º F. Grease and wax paper 2 of 8" round pans. Sift dry ingredients but the sugar on the large wax paper. Beat the eggs and sugar till pale on the medium speed, lower the speed add the dry ingredients alternating with the liquid. Beat until well blended.
2. Pour evenly into prepared pans, bake for 35 min or until wooden pick comes out clean. Cool out completely.

To Assemble:
1. Slice each cake in half horizontally.
Reserve the frosting for the rosettes on top of the cake. About 8-10 table spoons. Place the bottom layer on the board. Spread 3 tb whipped cream follow by the cherry filling, then top with another layer of cake (top part). Repeat with the remaining cake, whipped cream and cherry filling 2 more times, finishing with the top part of the cake.
2. Brush away any crumb you have, crumb coat the cake if you have to. Frost the cake with the whipped cream, pat the sides with the chocolate shaving. Clean the board, pipe on rosette on top, garnish every other rosette with cherry and the other with the chocolate shaving.

Cherry Filling: Drain 20 oz can cherries, reserve the juice, combine the juice with 1 cup of sugar and 1/4 cup of corn starch in the saucepan. Cook over low heat till thicken, cool set aside.
8 inch double layer Black Forest Cake serve 10-12 people.

Baker's Note: to make the chocolate shaving, melt the cooking chocolate (8 oz) on top of the double broiler until all melting and smooth. Prepare a baking sheet and cover the whole pan with wax paper. Pour the melted chocolate on, and spread the chocolate by turning the baking pan side by side until all thinly coated with the chocolate, so you will be able to break it later when it's harden. Or you can use chocolate blok and then just shred the chocolate using a vegetable peeler.

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