Triple Layer Black Forest Cake For Fiesta Friday #100
This is really a simple cake to both make and assemble. My favorite chocolate cake recipe from Hershey’s is so easy to make and quick to prepare, whipped cream frosting and cherry preserves. It’s the Holidays so go festive with the garnish, I shaved some chocolate on top and coated some fruit (apricots, cherries,kumquats,grapes and cranberries) with sugar by simply brushing with lightly beaten egg white and dusting with granulated sugar except the sugared cranberries which get a good soak in a sugar syrup then a roll in granulated sugar.
As I mentioned in my last post this is the 100th Fiesta Friday Party, it’s a milestone and I am honored to be a co host for this 2 week, (YES, the party lasts 2 weeks) bash. Our host as always is the effervescent and steadfast Angie, thank you for making this possible Angie, and my wonderful and lovely co-hosts are Judi, Mollie, Steffi, we are waiting to welcome you all to the party. EVERYONE is welcome to join in the festivities, the link to join is at the end of this post. Merry Christmas to all have a joyous day with friends and family and enjoy copious amounts of delicious food!!
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup milk at room temperature
2 eggs at room temperature
2 tsp vanilla extract
1/2 cup vegetable oil
1 cup boiling water
Preheat oven to 350 degree’s. Prepare three 8 inch round cake pans, grease or butter or spray, line with parchment round, grease again and dust with flour.
In large mixing bowl whisk or sift together the dry ingredients, flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the wet ingredients, milk, egg, oil, vanilla but NOT the boiling water. Beat with electric mixer for 2 minutes. Add the boiling water and mix only until combined. Distribute evenly in baking pans and bake for approximately 20-25 minutes depending on your oven or until cake tester comes out clean.
Whipped Cream Frosting:
From James Mcnair’s Cakes
1/4 cup powdered sugar
2 1/2 teaspoons cornstarch
2 cups Heavy whipping cream Divided
1 teaspoon Pure vanilla extract
Place metal bowl and wire whisk beater or beaters in freezer to chill.
In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature.
In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately.
Assembling the Cake
Place bottom layer on cake stand, spread some cherry preserves on and top with some whipped cream frosting, place the second layer on and do the same finishing with the top layer flat side on the top. Top with more whipped cream frosting and refrigerate until ready to serve. Just before serving arrange the sugared fruit on top or whatever garnish you choose.
To make sugared fruit click here and see a video tutorial from Martha Stewart. It’s so simple.