Today was my second time baking a black forest cake, and admittedly, I was quite nervous.
You see, the last time I made this cake was around three years ago when I first started my blog.
As I was taking the cake out of the refrigerator, the whole cake came crashing down and fell on my floor. My four hours spent making it were all for nothing.
So, this time, I made sure to fix all the mistakes I had made the first time. I used a sturdier cake as my base and chilled it for longer. I'm so happy with the results and glad that the second time is the charm!
RECIPE:
INGREDIENTS:
Cake:
6 eggs
1 1/3 cups granulated sugar
2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
8 tablespoons butter, melted
Frosting:
1-quart heavy whipping cream
1/4 cup powdered sugar
Filling:
21 oz cherry pie filling
Topping:
12 oz maraschino cherries
STEPS:
Preheat your oven to 350 degrees F, and line three 8-inch cake pans with parchment paper.
With a stand mixer, beat the eggs and sugar until doubled in volume. Then, slowly add the flour, cocoa powder, and baking powder. Fold in the butter, making sure that the butter doesn't deflate.
Pour the batter into your prepared cake pans and bake for 25 minutes. Set aside to cool for an hour.
In another bowl, beat the heavy cream and powdered sugar until stiff peaks form.
To assemble, spread 1/3 of the whipped cream over a cake layer. Then add 1/3 of the cherry filling on top of the cream. Repeat this process and frost the exterior of the cake as well. Decorate with maraschino cherries.
Enjoy!
The Bored Baker 👩🏽🍳
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