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Black Forest Cake with Balsamic and Rum Roasted Cherries
Rich, smoky, sweet, tart, amazing Black Forest cake with four layers of luscious. The cherries are marinated and then roasted for the most flavor.
Course
Dessert - Cake
Prep Time
40
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
Calories
859
kcal
Author
Marye Audet-White
Ingredients
Cake
2 ⅛
cups
flour
all purpose
2
cups
sugar
¾
cup
dark cocoa powder
Hershey's Special Dark
1 ½
teaspoons
baking powder
¾
teaspoon
baking soda
¾
teaspoon
salt
3
eggs
1
cup
milk
½
cup
toasted sesame oil
I like La Tourangelle
1
teaspoon
vanilla extract
1
tablespoon
balsamic vinegar
chocolate
¼
cup
Kirsch
Filling
30
ounces
pitted tart cherries
2 15-ounce cans drained
30
ounces
pitted sweet cherries
2 15-ounce cans drained
1
cup
white sugar
2
tablespoons
rum
2
tablespoons
balsamic vinegar
chocolate
Frosting
1
teaspoon
vanilla extract
4
cups
heavy whipping
cream
⅓
cup
confectioners' sugar
¼
cup
sugar
Garnish
12
Maraschino cherries
3
ounces
bittersweet chocolate
Instructions
!Cake
Preheat the oven to 350F
Grease pans, cut a circle from wax paper to fit the bottom of each pan, smooth the paper into the pans, grease and flour.
In the bowl of a mixer combine the flour, 2 cups of sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, balsamic, and vanilla,
beat
on low until blended.
Beat
on medium for one minute.
Pour into prepared pans.
Bake for 35 minutes or until a toothpick inserted in center comes out clean.
Cool for five minutes in the pans.
Run a knife around the edge of the pans and turn the cakes out on the counter.
Remove the waxed paper carefully.
Cool thoroughly.
!Filling
Drain the cherries and put them into a large bowl.
Add the balsamic and the rum.
Mix well.
Let
marinate
two hours or overnight.
Preheat oven to 450F
Drain well and pat dry with paper towels.
Sprinkle with two tablespoons of sugar.
Place on a nonstick cookie sheet and place in oven.
Roast until juices get thick and cherries start to caramelize, about 20 minutes.
Stir the cherries often while they are roasting.
!Frosting
Add the confectioner’s sugar to the whipping
cream
.
Beat
well until peaks begin to form.
Add granulated sugar and vanilla.
Beat
until very thick and spreadable.
!Assembly
Cut each cooled cake into two layers.
Brush the cut side of each layer with Kirsch.
Place the first layer on a cake plate, cut side up.
Top with about ½ cup of the whipped
cream
.
Spread about ⅓ of the cooled cherries over the top.
Place the next layer of cake on top, pressing down gently.
Spread about ½ cup of the whipped
cream
on the layer.
Top with about ⅓ of the cherries.
Repeat with the next layer.
Add the top layer of cake cut side down.
Slide about 4 straws down through the layers to keep the cake stable.
Cover the top and sides with a thick layer of whipped
cream
.
Chill.
!Garnish
Dry Maraschino cherries well.
Melt 1 square of the chocolate.
Dip the lower half of the cherries in the chocolate.
Chill on a wax paper covered plate.
Grate the remaining squares of chocolate and press onto the sides of the cake, gently.
Top the cake with the chocolate covered cherries.
Nutrition
Calories:
859
kcal
|
Carbohydrates:
110
g
|
Protein:
8
g
|
Fat:
44
g
|
Saturated Fat:
22
g
|
Cholesterol:
152
mg
|
Sodium:
272
mg
|
Potassium:
615
mg
|
Fiber:
6
g
|
Sugar:
82
g
|
Vitamin A:
1350
IU
|
Vitamin C:
10.4
mg
|
Calcium:
138
mg
|
Iron:
3
mg