Eat, Live, Burp’s first anniversary was on Saturday. It has been an amazing one year with over 230 posts, connecting and interacting with people who share the same passion for food. This journey has been fun, engaging, satisfying and a huge learning experience. I thank you all for your support, feedback and encouragement. Please join me in celebrating my blog’s first anniversary with this incredibly simple and delicious black forest cake.
Few years ago I found a recipe for black forest cake here and since then I have made this for several parties and it has always been a huge hit among friends and family. This moist chocolate cake slathered in whipped cream and layers of sweet cherry filling and covered with delicious chocolate is definitely a crowd-pleaser. A dear friend who is also a professional baker once told me that most bakeries use store bought cake mix for their cakes and devote all their time and effort on getting the frosting and decoration right. I followed her advice and used a box of Devil’s Food cake mix to bake this German masterpiece. I used 3 mini spring foam pans for baking this cake. I cut each cake into 2 layers and made 2 mini cakes with 3 layers each. You can also use two 9 inch cake pans and make a 2 layer cake.
1 box devil’s food or dark chocolate cake mix
1 cup greek yogurt
1 cup water
1/4 cup kirsch/cherry brandy ( i didnt use)
1 can cherry pie filling
16 oz heavy whipping cream
1/2 cup confectioners’ sugar
dark or milk chocolate curls for garnish ( i used Trader Joe’s dark chocolate bars)
maraschino cherries for garnish (optional)
1. For an eggless version of boxed cake mix, combine the mix, greek yogurt and water until well blended. Bake as per package instructions.
2. Cool the cake completely before frosting. Once the cake is cooled, wrap each layer in plastic wrap and refrigerate for about an hour. Remove and sprinkle kirsch(if using) on layers and set aside.
3. While the cake is in the refrigerator, drain the cherry pie filling in a colander to remove most of the thickened juices. Reserve few cherries for garnish.
4. Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.
5. Chill electric beaters and a large mixing bowl; beat cream until it thickens slightly, gradually add confectioners’ sugar and beat until thick enough to hold its shape.
6. To assemble the cake, place one layer on a plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.
7. Set other layer on top of cherries and spread top and sides of cake with remaining cream. If you are assembling a 3 layer cake, repeat step 6 and then spread cream on sides of cake.
8. Gently press chocolate curls into cream on sides of cake with fingers.
9. Garnish top with maraschino cherries(optional) or with reserved cherries and with remaining chocolate curls.
10. Chill for at least 6 hours before serving.