Black forest cake.. The most famous of all the Babcia cakes! We have all had this baked good more times than we can count, and now we can attempt to make it ourselves!
I remember my mom and others telling me about how sick of black forest cake they got. Babcia was learning how to make it and perfect it for a long time, so they “had” to eat all of the imperfect ones. Black forest stuck out more than her other cake varieties for this! – Linden
This recipe is directly from Babcia herself. If anyone decides to test this recipe out (or has an alternate one), pass along the results and any suggestions in the comment section below. Take pictures and send to recipes@jennyscakes.org! Thanks everyone!
Black Forest Cake
Supplied by: the Tomaszewski Clan
Yield: 1 9″ cake
Ingredients
Cake:
2 cups Robin Hood cake flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups buttermilk
4 eggs, separated
2 cups sugar
3/4 cup butter
1/4 cup vegetable oil
2/3 cup cocoa
black currant jelly
Filling:
1 can cherry pie filling
1/4 cup kirsch
2 cups Nutrifil whipped topping, whipped until stiff
Icing:
1 cup solid vegetable shortening
1 cup butter or margarine
8 cups sifted icing sugar
5 tbsp hot water mixed with 1 tsp instant coffee
2/3 cup cocoa
1 tsp vanilla extract
1 tsp almond extract
1/3 lb chocolate curls
maraschino cherries
Directions
1. Sift flour, baking soda, baking powder, and salt together three times.
2. In a separate bowl, beat egg whites. Cream together egg yolks, sugar, butter, oil, and cocoa. Fold in egg whites. Combine with dry ingredients.
3. Pour into two well-greased, 9″ cake pans. Bake at 350F for 30-35 minutes.
4. Cool cakes on a wire rack. Cut in half and glaze with black currant jelly.
5. Sprinkle cakes with kirsch. Spread on whipped cream. Spread on cherry filling.*
6. Combine shortening, butter, icing sugar, coffee water, cocoa, and extracts.
7. Ice the cake. Top with chocolate curls and maraschino cherries.
Notes
*I assume we assemble the cake at this point as we go.