Black Forest Cherry Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1/2 cup butter or margarine, room temperature
1/2 cup granulated sugar
3 large eggs
1/2 cup almonds, finely chopped
1 package (6 ounces) chocolate chips, finely chopped
1 teaspoon vanilla extract
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons honey
1/4 cup Kirschwasser or 1/4 cup cherry brandy
1 pound can sour, pitted cherries
Well-drained maraschino cherries
Preheat oven to 375°F. Grease pan(s) using Pan Release.
In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add almonds, 3/4 cup chopped chocolate chips and vanilla extract. Beat until blended. Sift dry ingredients together and add to butter mixture. Stir until well blended.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake 20 minutes or until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times if using other pan sizes.
Level the cake. Whip cream with honey until stiff. Place first cake layer on serving plate. Sprinkle with 1/2 of cherry liqueur. Spread with layer of whipped cream and cover evenly with sour cherries as will comfortably fit. Place second cake layer on top, pressing down lightly. Sprinkle with remaining liqueur; cover entire cake with whipped cream. Decorate top and sides of cake with remaining chopped chocolate chips and maraschino cherries.
Chill well before serving.
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