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Easy Black Forest Cake

February 10, 2014 By Lori 3 Comments

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Win their heart with this super easy Black Forest Cake!

Just in time for Valentine’s Day, a spectacular cake that has it all. Moist chocolate cake, tart cherries, whipped cream and shavings of dark chocolate – can it get any better?

Easy-Black-Forest-Cake_4 Looking to win someone’s heart – this is the cake for you. It’s looks like you slaved all day, but it’s really pretty easy.

Easy-Black-Forest-Cake_2 Not that grand from the outside… it’s all about the layers!

Easy-Black-Forest-Cake_3 This may be one of my favourite cakes of all time – but I think I say that every month!!

Easy-Black-Forest-Cake_1

5.0 from 1 reviews
Black Forest Cake
 
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Ingredients
  • 1-2/3 cups cake flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 1-1/4 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup milk
  • ½ cup canola oil
  • ⅓ cup Greek yogurt or sour cream
  • 2-1/4 tsp vanilla
  • 5 egg whites (10 Tbsp liquid egg whites)
Instructions
  1. Preheat oven to 350ºF. Spray two 8" round cake pans with cooking spray.
  2. In a large bowl, stir together flour, sugar, cocoa, baking powder, sod and salt. Make a well in the centre and add milk, oil, yogurt and vanilla. Stir until just combined.
  3. In a large bowl beat egg whites until stiff peaks form. Fold ¼ of egg whites to the chocolate mixture, then gently add remainder. Do not overmix. Divide evenly into pans. Bake 35-40 minutes. Do not overbake. Cool on wire racks.
  4. ASSEMBLY: Filling: mix cherry pie filling with kirsch; set aside. Frosting: Whip cream until stiff peaks form. Add sugar and vanilla and beat one last minute. Remove ¾ cup and set aside. Whip cocoa into remaining cream. Topping: Shave chocolate; set aside.
  5. Slice each cake layer in half. Place the first layer on a plate and spread ½ of the cherry mixture on top. Add a cake layer, spread the vanilla whipped cream over this layer. Top with another cake layer, cherry mixture and final cake layer. Frost with chocolate whipped cream and top with chocolate shavings.
Notes
FILLING and FROSTING
2 x 540mL cans cherry pie filling
4 tsp kirsch or cherry brandy
2-1/2 cups whipping cream
1 Tbsp vanilla
¼ cup sugar
2 Tbsp unsweetened cocoa
2 squares semisweet chocolate
3.2.2802

Did you know canola oil was created in Canada? This healthy oil is low in saturated fat, high in monounsaturated and omega-3 fatty acids. We’re proud to be using canola in all of our cake recipes this year. Looking for more canola oil recipes? Visit www.CanolaEatWell.com

 

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Filed Under: Baked, Cakes

« Easy Black Forest Cake
Lamb Chops with Pistachio-Green Olive Tapenade »

Comments

  1. Louise says

    February 13, 2017 at 2:04 pm

    Made this cake for dessert for Friday night. My 23 year old proclaimed it his favorite cake EVER! (I bake all the time!!).
    My notes: I didn’t use all of the filling – only about 1 1/2 cans as I found it a bit too much. The use of the kirsch certainly boosted the flavor of the filling. Also, for the whipped cream, I used the recipe from the Tuxedo cake which used the unflavored gelatin as a stabilizer. I was transporting the cake on a long drive and felt that it would hold up better with the addition of the gelatin. It did!!
    The cake was moist, tasty and as promised, easy! Definitely a keeper.

    Reply
  2. NS says

    June 17, 2017 at 6:17 pm

    Can you use All Purpose Flour instead of Cake Flour? Thanks

    Reply
    • Lori says

      June 18, 2017 at 3:39 pm

      It would be better to try this:

      How to Turn All-Purpose Flour into Cake Flour

      Step 1: Measure out the all-purpose flour that you’ll need for your recipe.

      Step 2: For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.

      Step 3: Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch

      Step 4: Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times.

      Reply

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