Cherry-full Blackforest Cake

Name: Cherry-full Blackforest Cake
Total time: 3600 s
Cuisine: American
Ingredients: 2 cup All-purpose flour; 2 cup White sugar; 3/4 cup Cocoa powder; 2 1/2 tsp Baking soda; 3/4 tsp Salt; 3 Eggs; 1 cup Milk; 1/2 cup Vegetable oil; 1 tbsp Vanilla extract; 1 can Cherries; 1 cup White sugar; 1 tsp Vanilla extract; 3 cup Heavy whipping cream; 3/4 cup Powdered sugar (icing sugar)

Giuliana Anastacio @gggiuliana

It's Mother's Day and I know how much my mom wants BlackForest Cakes from a local bakeshop. So instead of buying one, i made this by myself for her!

Giuliana Anastacio @gggiuliana

It's Mother's Day and I know how much my mom wants BlackForest Cakes from a local bakeshop. So instead of buying one, i made this by myself for her!

Saved

Ingredients

1 hour

plain cake
2 cupAll-purpose flour
2 cupWhite sugar
3/4 cupCocoa powder
2 1/2 tspBaking soda
3/4 tspSalt
3Eggs
1 cupMilk
1/2 cupVegetable oil
1 tbspVanilla extract
Cherry sauce
1 canCherries
1 cupWhite sugar
1 tspVanilla extract
Frosting
3 cupHeavy whipping cream
3/4 cupPowdered sugar (icing sugar)

Saved

Steps

1 hour

1

Preheat your oven to 350°F.
2

Chill an empty bowl in the fridge as well as the heavy whipping cream. Leave until the the cake is baking in the oven.
3

Put together all dry ingredients: flour, sugar, cocoa, baking soda and salt. Rake in using a fork and make sure these are combined well. Set aside.
4

In a separate bowl, mix well the eggs, milk, vegetable oil and vanilla extract.
5

Pour the liquid mixture into the dry mixture and combine well through a stand mixer or a whisk.
6

Get half a cup of the juice from the can of cherries and combine with the batter.
7

Prepare two pans for the batter. Grease with butter then sprinkle with flour until the insides of the pans are covered.
8

Divide the batter evenly between the two pans and bake for 35-40 minutes. Check once in a while with a skewer or toothpick. It should come out clean once baked but you may opt to underbake a little for a more moist cake.
9

Place the contents of the can of cherries into a pan over heat then add the sugar and vanilla extract. You may opt to use cornstarch for a thicker sauce. Continue mixing for about 5-7 minutes. Set aside.
10

Get the chilled bowl and pour in the chilled heavy whipping cream.
11

Add the powdered sugar and whisk until desired consistency of the frosting is achieved. Set aside.
12

Once the cakes are cooled, cut off the 'cake top' or the curved top of the cakes to achieve flattened surfaces.
13

Crumble the cut parts into pieces and set aside.
14

Place one cake layer in a cake plate or tray. Spread the frosting on top and do the same with some of the cherries.
15

Add the second layer of the cake. This time, spread some frosting on the sides of the two layers. Using the crumbled pieces of cake, cover the sides of the cake. The frosting shall serve as glue.
16

Put some frosting on a plastic cake decorator with some fancy tip. Decorate the bottom sides of the cake then do the same at the top. The frosting decor at the top of the cake shall be your border later on for the cherries.
17

Place the remaining cherries on top of the cake. Spread within the space.
18

You may opt to put the finished cake in the fridge for a few minutes. Serve and enjoy!