Biergarten: Black Forest Cake Recipe

    Here is a recipe to celebrate today’s national holiday: Chocolate Cake Day!! (I had no idea there was even such a thing, did you?) This is also a perfect dessert for Valentine’s Day, coming up in just a few weeks. Let me tell you how hard it was for me to post this recipe since I have NO chocolate anywhere in my house!! (How did that happen??) LOL. But I did it for you, my readers. So, I hope you enjoy it and have a chocolicious day!!  😀 

Biergarten: Black Forest Cake

Cake Ingredients:

  • 1 layer prepared chocolate devil’s food cake (9-10 inches diameter)
  • 3/4 cup sour cherry juice
  • 2 tablespoons Kirschwasser (cherry brandy)

Whipped Frosting Ingredients:

  • 1 cup water
  • 1 tablespoon gelatin powder
  • 1 quart heavy cream
  • 1/2 cup powdered sugar

Topping Ingredients:

  • 12 ounces canned sour cherries
  • 3 cups chocolate shavings

Directions:    Cut the prepared and cooled devil’s food cake horizontally into three equal layers. Set aside layers. In a small bowl, mix together the sour cherry juice and brandy.    In a small saucepan, dissolve the gelatin into the water and heat on medium-low until the mixture becomes clear, stirring constantly. Remove from heat and let cool, but do not let set.    Whip the heavy cream and powdered sugar with an electric mixer until soft peaks form. With the mixer running on low, gradually add in the dissolved gelatin mixture to the whipped cream.    Place one of the cake layers into the bottom of a 10-inch springform pan. Brush the top of the cake with the cherry juice mixture. Next, spread enough whipped cream to just cover the layer. Top with half the cherries and another layer of whipped cream.   Set the second layer of cake on top and brush with cherry juice. Cover with whipped cream and the rest of the cherries.   Finally, place the third layer of cake on top (upside down) and once again brush with the cherry juice mixture. Cover with another layer of whipped cream, smoothing out top with a spatula.   Place the cake in the refrigerator until it sets along with the remaining whipped cream. Once it has set, place a warm cloth around the pan to prevent it from sticking. Gently unlock and remove from the springform pan. Re-whip the whipped cream and using a spatula, spread evenly around the sides of the cake. Immediately press the chocolate shavings into the sides of the cake, making sure to cover all spots. Sprinkle the remaining chocolate shavings on top of the cake. Replace in fridge until ready to serve. Slice and enjoy!!

Happy Chocolate Cake Day!!