Black Forest Cake

A devilishly delectable Black Forest Cake featuring our Cherry Almond Gourmet Sauce.

Ingredients

  • 1 2/3 cups Flour
  • 2/3 cup Cocoa powder, unsweetened
  • 1 1/2 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2 cup Shortening
  • 1 1/2 cups White sugar
  • 2 Eggs
  • 1 tsp. Vanilla extract
  • 1 1/2 cups Buttermilk
  • 1/2 cup Kirschwasser
  • 1 jar Robert Rothschild Farm Cherry Almond Gourmet Sauce
  • 2 cups Heavy whipping cream
  • 1/2 tsp. Vanilla extract
  • 1 Tbsp. Kirschwasser
  • 1 oz. Semisweet chocolate
  • Directions
    1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
    2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
    3. Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
    4. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirschwasser. Spread first layer of cake with Cherry Almond Gourmet Sauce. Repeat with the remaining layers.
    5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirschwasser. Frost top and sides of cake.
    6. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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