Black Forest Cake Recipe is a romantic holiday with Valentine's recipes for the occasion. We honor our heart for our heart for Enjoy heart-shaped cookies, fudge, chocolate, and dipped strawberries. a type of elegant recipes. from Luxuryrecipes.

Ingredients:

1 dark chocolate cake mix or your own from scratch

1/4 c. kirsch / cherry brandy

1 can cherry pie filling

16 oz. heavy whipping cream

1/2 c. confectioners' sugar

Maraschino cherries, drained, optional, for garnish

milk chocolate curls or shavings, for garnish

Method:

Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans. When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape. Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving 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.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top. With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Black Forest Cake. I made the cake for my husband's birthday. Black Forest cake has been the traditional birthday cake in his birthday, but always purchased from the supermarket bakery. I was feeling competitive, and I chose this recipe, and I followed it almost exactly. The only change I made was to add 2 Tablespoons of Nonfat Dry Milk to the whipped cream before I whipped it. 

Ingredients

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups buttermilk

1/2 cup kirschwasser

1/2 cup butter

3 1/2 cups confectioners' sugar

1 pinch salt

1 teaspoon strong brewed coffee

2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon kirschwasser

1 (1 ounce) square semisweet chocolate

Methgod:

Preheat oven to 350 degrees F (175 degrees C). 

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.

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.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.