Black Forest Cake

Ingredients:

  • 2 1/4 cups (550 mL) all-purpose flour
  • 3/4 cup (175 mL) cocoa powder
  • 1 1/2 tsp (7 mL) baking powder
  • 3/4 tsp (4 mL) baking soda
  • 3/4 tsp (4 mL) salt
  • 1 1/2 cups (375 mL) granulated sugar
  • 1 1/4 cups (300 mL) milk, at room temperature
  • 3 tbsp (45 mL) lemon juice
  • 4 eggs, at room temperature
  • 1 1/4 cups (300 mL) vegetable oil
  • 1 1/2 tsp (7 mL) vanilla extract
  • 3 cups (750 mL) 35% whipping cream
  • 1/2 cup (125 mL) icing sugar, sifted
  • 1 1/2 cans (810 mL) E.D. SMITH® Cherry Pie Filling

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Preparation:

  1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) round cake pans (or grease and line with parchment paper); set aside.
  2. In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Whisk in granulated sugar; set aside. In separate bowl, whisk together milk and lemon juice; let stand for 5 minutes. Whisk in eggs, oil and vanilla until blended.
  3. Stir egg mixture into flour mixture until blended. Scrape into prepared pans; smooth tops.
  4. Bake for 20 to 25 minutes or until tester comes out clean when inserted into centre of each cake. Transfer to racks; let stand for 15 minutes. Turn out cakes directly onto racks; let cool completely.
  5. Using electric beaters, beat cream until stiff peaks form. Beat in icing sugar until blended.
  6. Place one cake on serving platter. Top with one-third of the whipped cream, leaving sides of cake naked. Spoon one-third of the cherry filling over top. Repeat layers twice. Refrigerate for at least 1 hour before serving.

Tips:

Garnish with dark chocolate shavings if desired.