Wednesday, September 18, 2013

Black Forest Cake

Remember last Wednesday I had a post about Germany and lots of yummy food? No?! Oh gosh, you missed it? Well, if you visit this LINK you can read all about it and see the delicious recipes.


Also, last year and earlier this year Jutta from Hungry Little Girl and I were swapping holiday traditions, photos and recipes. Since she is from Germany you might be interested and those as well.
Easter
New Year's Eve
Christmas

Today on her blog you'll find Spatzle. YUM 

Today I'm sharing more German food. Here is a photo of the cake that I ate last year this time in a German restaurant in Florida called The Old Heildeberg. OH MAN I Love that place. Also, some photos of the restaurant inside and out.





Black Forest Cake

Apple Strudel with Bavarian Cream sauce
NOW, that I've showed you all that. How about my recipe for today?
Traditional this cake has coffee inside the batter and the baked cake is soaked in a cherry liquor.

Black Forest Cake (my way)
cake:
6 TBSP baking cocoa
3 cups all purpose flour
1 TBSP baking soda
1/4 tsp salt
1 1/2 cups Duke's Mayo (no other will work)
1 1/2 cups COLD water

can cherry pie filling
1/2 cup powdered sugar
2 TBSP water
whipped cream (homemade) or store bought


The cake can be baked in 2 9 inch rounds but I like the shape of the bundt so that is what I use.
Grease the pan. Preheat your oven to 350 degrees.
In a bowl mix all your dry ingredients. Mix well. In a separate bowl mix the mayo and water. Beat until creamy. Add the dry to the wet and slowly stir enough to incorporate it all but do NOT over beat.
Bake bundt for 50 minutes. 2 9 inch will take 30 minutes.
Allow bundt to cool on a rack for 5 minutes, invert onto a plate. Allow cake to completely cool. (photo 1)
Cut in half if you used a bundt.
Spread 3/4 of the can of cherries on the layer. (photo 2) Place the top back on.
Mix the remaining cherries, powered sugar and water together. Spoon over the top of the cake. (photo 3)
Serve with whipped cream on top. (photo 4)



ENJOY
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