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Black Forest Cake

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  • Prep Time: 40 mins
  • Cook Time: 25-35 mins
  • Total Time: 1 hr 20 mins
  • Yield: 1 8-inch cake

Ingredients

Cake

Filling

  • 2 1/2 cups (638 grams) cherry pie filling
  • 1/2 cup (113 grams) water
  • 3 tablespoons (38 grams) granulated sugar, divided
  • 2 tablespoons (28 grams) kirsch liqueur, or other cherry liqueur, optional
  • 1/4 teaspoon almond extract
  • 2 cups (454 grams) heavy cream
  • 2 teaspoons vanilla extract

Topping

  • chocolate shavings or curls
  • cherries, optional

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease two 8” round cake pans.
  2. To make the cake: In a large bowl whisk together the oil, water, and eggs. Stir in the contents of the mix package. Divide the batter between the two pans.
  3. Bake the cakes for 25 to 35 minutes, until their centers read 205 degrees Fahrenheit when measured with a digital thermometer.
  4. To make the filling: In a medium saucepan, combine the pie filling with the water and 2 tablespoons of the sugar. Heat until warmed through and the sugar dissolves.
  5. Pour the mixture through a strainer, reserving the cherries and juice separately. Stir the kirsch and almond extract into the juice and set aside to cool.
  6. Whip the heavy cream with the vanilla and remaining tablespoon of sugar until stiff peaks form.
  7. To assemble the cake: Split the cake layers horizontally to make four thin layers. Place a layer on a serving plate and brush generously with the reserved juice.
  8. Spread a 1/2”-thick layer of whipped cream on the cake. Place one-third of the cherries on the whipped cream and center a second cake layer on top.
  9. Repeat the process of brushing with juice, spreading with whipped cream, and adding cherries twice more, placing the last cake layer on top. You’ll have juice left over; it makes an excellent sundae sauce.
  10. Spread the top cake layer with the remaining whipped cream and sprinkle generously with chocolate shavings or curls. Top with cherries, if desired. Refrigerate until ready to serve.
  11. Store leftover cake, well wrapped, in the refrigerator for up to five days.

Find it online: https://eat-gluten-free.celiac.org/black-forest-cake/