BLACK FOREST CAKE

Black Forest Cake image

One taste and you'll agree this spectacular dessert is worth the effort.-Patricia Roylance, U.S. Navy, Stationed in Spain

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 28

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Ingredients

2 ounces unsweetened chocolate
1/3 cup canola oil
2 large eggs, room temperature, separated
1-1/2 cups sugar, divided
1-3/4 cups cake flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup 2% milk
CREAM FILLING:
6 tablespoons butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
4 to 5 tablespoons half-and-half cream
CHERRY FILLING:
1 can (14-1/2 ounces) pitted tart cherries
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon almond extract
6 drops red food coloring
CHOCOLATE FILLING:
1 cup heavy whipping cream
1/4 cup chocolate syrup
1 teaspoon vanilla extract
FROSTING:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Chocolate curls, maraschino cherries and fresh mint

Steps:

In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. , In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter., Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely., In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. , For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate., To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake., Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. , Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

Nutrition Facts : Calories 589 calories, Fat 28g fat (15g saturated fat), Cholesterol 103mg cholesterol, Sodium 289mg sodium, Carbohydrate 83g carbohydrate (66g sugars, Fiber 1g fiber), Protein 4g protein.