Black Forest Buttermilk Cake Recipes

BLACK FOREST BUTTERMILK CAKE

Steps:

• Drain cherries and place on paper towels to soak up any remaining moisture. Preheat oven to 350 degrees. Grease and flour a 9 by 13 inch cake pan or line with non-stick foil. Reserve 1 heaping cup of dry cake mix and set aside. My recipe for https://www.justapinch.com/recipes/sauce-spread/jam/sour-cherry-preserves.html?p=1.
• In a medium size bowl combine remaining cake mix, 1 large egg, 4 oz. cream cheese, 1/2 cup of butter and blend well. Mixture will be thick. ((((2nd cake I made I used 1/4 cup applesauce and 1/4 cup butter and it tasted just as yummy. Just in case you want to cut down on butter intake. ))))
• Spread batter into bottom of prepared baking pan. Sprinkle with chocolate chips and press lightly into cake batter. Bake for 15 minutes.
• Set baked cake aside and prepare your second layer.
• Spread cherries on top of baked cake.
• In a medium bowl cream 2 large eggs, buttermilk, 4 oz. cream cheese, 3/4 cup powdered sugar and cocoa until well blended. Then slowly add your reserved heaping 1 cup cake mix and beat on medium speed till mixture is smooth and thickened (about 3 or 4 minutes). Spoon batter carefully over the cherries and spread with a spatula. Bake for 40 to 45 minutes until light browned on top.
• Remove and let cool. Before serving add your powdered sugar on top and then cut into squares and serve. This is such a beautiful cake!
• Feb. 10, 2013 --- I made this cake into cupcakes for a Valentine party that I had this past weekend and they turned out great! This made 24 cupcakes.
• Feb. 10, 2013 ---- I made one batch for Valentine's party and one batch for my Bible Study class that I am attending.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST CAKE

Steps:

• For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
• For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
• For the cherries: Combine the cherries and kirsch in a small bowl.
• To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.

BLACK FOREST CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
• Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
• In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
• In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.