Black Forest Cake
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 cups (300 g) all purpose flour
- 1/3 cup (35 g) cocoa powder, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (315 g) sugar
- 4 eggs
- 1 tsp (5 ml) vanilla
- 1 cup (250 ml) milk
- 1 jar (19 oz/540 ml) morello cherries
- 1/2 cup (105 g) sugar
- 3 tbsp (45 ml) kirsch
- Large chocolate curls
- 3 cups (750 ml) 35% whipping cream
- 1/2 cup (105 g) sugar
- 2 tsp (10 ml) vanilla
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans. Line the bottoms with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder and salt.
- In another bowl, beat the butter and sugar with an electric mixer until smooth. Add the eggs and vanilla. Mix well. Add the dry ingredients alternating with the milk. Spoon the batter into the prepared pans.
- Bake for 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely.
Featured in the book Ma cuisine week-end Book (French Version)