Decadent Black Forest Cake

Decadent Black Forest Cake is an European recipe that serves 20. One portion of this dish contains roughly 1g of protein, 11g of fat, and a total of 203 calories. For 45 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 44 people were glad they tried this recipe. Head to the store and pick up angel food cake, cherry pie filling, powdered sugar, and a few other things to make it today. It is perfect for valentin day. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Users who liked this recipe also liked Decadent Black Forest Cake, Decadent Black Forest Cake, and eggless black forest cake , how to make black forest cake.

Servings: 20

 

Ingredients:

1 box of Duncan Hines Devil's Food Cake

1 can Comstock Cherry Pie Filling

1 8 oz package cream cheese, softened

2 1/2 cups powdered sugar

1 ½ cups whipping cream

½ teaspoon almond extract

Simple Syrup Glaze

¼ cup water

¼ cup sugar

Equipment:

wire rack

frying pan

pot

bowl

blender

serrated knife

pastry brush

spatula

Cooking instruction summary:

Prepare the cake per box directions. Cool 15 minutes and remove from pan and place on a cooling rack. Allow to cool completely. Prepare the simple syrup glaze by placing all of the ingredients in a small pot and bringing to a boil. Boil about 3 minutes and remove from heat. Set aside to cool. Prepare frosting by beating the softened cream cheese in a medium bowl until creamy and lump free. Add half the whipping cream and beat on low about 30 seconds. Add half the powdered sugar and beat until all the sugar is mixed in. Add remaining whipping cream and beat until creamy. Add the last of the powdered sugar and beat well, about 2 minutes. Add almond extract and beat for about 30 seconds. Turn the mixer on high and beat until light and fluffy, about 2 minutes. Assemble the cake Trim any uneven parts off the top of your first layer by sawing a serrated knife along the top until the top is level. Place on a cake stand or plate. Using a pastry brush, brush the top of the cake with an even layer of the simple syrup. Trim the second layer of cake and place on a cooling rack. Brush with simple syrup and set aside. Discard any left over syrup. Allow syrup to soak into the cake layers for about 5 or 10 minutes. Spread about a cup of frosting over the top of the first cake layer to about a inch from the edge. Spread a layer of cherry pie filling over the frosting to about an inch from the edge of the frosting. Carefully place the second layer of cake on top of the first layer being careful not to put too much pressure on the filling. You dont want the filling to start to ooze out from the sides of the cake. Take about 1 cup of frosting out of the bowl and put it into a smaller bowl. This is to prevent the chocolate crumbs from the cake to get into the bowl of frosting. You dont want flecks of cake in your white frosting. Spread a thin but even layer of frosting on the sides of the cake. Be sure to fill the space between both cake layers with frosting. This will trap the filling between both cake layers. Frost the top of the cake with a thin layer of frosting. Chill for about an hour to set the frosting. Remove the cake from the refrigerator and spread the remaining frosting over the sides and top. Form an edge in the frosting on the top of the cake by pushing down into the frosting and building up a ledge of frosting with a small spatula along the edge of the cake. You may have to even out the frosting in the center by removing a thin layer of frosting until the edges are higher then the center of the cake. Add cherry pie filling to the top filling in the center of the frosting. Chill before serving.

 

Step by step:


1. Prepare the cake per box directions. Cool 15 minutes and remove from pan and place on a cooling rack. Allow to cool completely.

2. Prepare the simple syrup glaze by placing all of the ingredients in a small pot and bringing to a boil. Boil about 3 minutes and remove from heat. Set aside to cool.

3. Prepare frosting by beating the softened cream cheese in a medium bowl until creamy and lump free.

4. Add half the whipping cream and beat on low about 30 seconds.

5. Add half the powdered sugar and beat until all the sugar is mixed in.

6. Add remaining whipping cream and beat until creamy.

7. Add the last of the powdered sugar and beat well, about 2 minutes.

8. Add almond extract and beat for about 30 seconds.

9. Turn the mixer on high and beat until light and fluffy, about 2 minutes.

10. Assemble the cake

11. Trim any uneven parts off the top of your first layer by sawing a serrated knife along the top until the top is level.

12. Place on a cake stand or plate. Using a pastry brush, brush the top of the cake with an even layer of the simple syrup. Trim the second layer of cake and place on a cooling rack.

13. Brush with simple syrup and set aside. Discard any left over syrup.

14. Allow syrup to soak into the cake layers for about 5 or 10 minutes.

15. Spread about a cup of frosting over the top of the first cake layer to about a inch from the edge.

16. Spread a layer of cherry pie filling over the frosting to about an inch from the edge of the frosting.

17. Carefully place the second layer of cake on top of the first layer being careful not to put too much pressure on the filling. You dont want the filling to start to ooze out from the sides of the cake.

18. Take about 1 cup of frosting out of the bowl and put it into a smaller bowl. This is to prevent the chocolate crumbs from the cake to get into the bowl of frosting.

19. You dont want flecks of cake in your white frosting.

20. Spread a thin but even layer of frosting on the sides of the cake. Be sure to fill the space between both cake layers with frosting. This will trap the filling between both cake layers.

21. Frost the top of the cake with a thin layer of frosting.

22. Chill for about an hour to set the frosting.

23. Remove the cake from the refrigerator and spread the remaining frosting over the sides and top.

24. Form an edge in the frosting on the top of the cake by pushing down into the frosting and building up a ledge of frosting with a small spatula along the edge of the cake.

25. You may have to even out the frosting in the center by removing a thin layer of frosting until the edges are higher then the center of the cake.

26. Add cherry pie filling to the top filling in the center of the frosting.

27. Chill before serving.


Nutrition Information:

Quickview
202k Calories
1g Protein
10g Total Fat
26g Carbs
0% Health Score
Limit These
Calories
202k
10%

Fat
10g
16%

  Saturated Fat
6g
39%

Carbohydrates
26g
9%

  Sugar
17g
20%

Cholesterol
36mg
12%

Sodium
49mg
2%

Get Enough Of These
Protein
1g
2%

Vitamin A
475IU
10%

Phosphorus
27mg
3%

Calcium
26mg
3%

Vitamin B2
0.04mg
2%

Potassium
60mg
2%

Vitamin E
0.22mg
1%

Copper
0.03mg
1%

Vitamin C
1mg
1%

Vitamin D
0.19µg
1%

Vitamin B5
0.13mg
1%

Magnesium
4mg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Cheesy Cauliflower
Alouette Sundried Tomato and Basil Bisque
Fannie Mae Caramels
Cheesy Broccoli Quinoa
Rum Punch with Ginger Beer & Pineapple Juice
Chicken zucchini poppers
Fried rice with egg & ginger
Peanut Butter Toast with Berries and Honey
Crispy Chicken Thighs with Bacon and Wilted Escarole
Herbed Turkey and Dressing
Food Trivia

Dry swallowing one teaspoon of sugar can commonly cure hic-ups.

Food Joke

What is the only time a man thinks about a candlelight dinner? When the power goes off.

Popular Recipes
Chocolate Pumpkin Spider Donuts

Inside BruCrew Life

Pumpkin Cupcakes with Browned Butter Maple Frosting

Lifes Ambrosia

Sherbet Cream Cake

Taste of Home

Strawberry Layer Cake With Cream Cheese Frosting

Chocolate Moosey

Roasted Cherry Tomatoes in Support of Food Bloggers for Slave Free Tomatoes

Cravings of a Lunatic