Black Forest Cake

Sometimes I think I'm just a foodie at heart.

I don't {MEAN} for this blog to be all about food. 

I don't {INTEND} to cause mouth-watering sensations every time I post. 

It isn't on {PURPOSE} that cravings abound on a regular basis. 

I swear. 

It's really not. 

But it often turns out that way doesn't it?

Well I hope you can forgive me. Because Seriously, this is pretty good stuff. 

Saturday, my mom's friend Carol, from Long Island, is coming to visit. I haven't seen Carol in a couple years and when she comes, she usually stays with me. And Mom, is coming to come up too. We have a FULL weekend planned with lots of fun stuff - and I think we are all a little bit excited :)

Of course, this is a great reason to bake.

"Any" reason is a great reason to bake, but THIS is as good a reason as they come, don'tcha think? 

We're going to have a delish menu of Pulled Pork, Mashed taters, and salad. Chocolate cake for dessert. Black Forest cake to be exact. 

[I don't know what anyone else is going to eat]

Black Forest Cake 

Dry Ingredients

2 1/2 cups all purpose flour

1 1/2 cups good cocoa powder 

2 1/4 tspn baking soda 

1/2 tsp salt

Wet Ingredients  

2 sticks salted butter 

1 cup white sugar

1 cup packed brown sugar 

3 xl eggs, cracked and whipped in a small bowl 

3 tspn vanilla

3 sq bittersweet 100% cocoa 

1/2 cup buttermilk 

3/4 cup sour cream 

3 tblspn brewed coffee 

Frosting and Filling 

16oz heavy whipping cream

15oz can cherry pie filling 

Mix all dry ingredients together with a fork until well combined. Set aside. 

Pre-heat your oven to 350 and let it heat up while you get the cake batter ready. Prepare a double boiler. Or do like I do. Balance a large glass pyrex over a 3qt sauce pan  with about an inch of simmering hot water. 

In your mixer, beat your butter for about 5-8 minutes on high until very light and fluffy.

It will be almost white in color. 

While your butter is whipping, add your cocoa squares to your pyrex bowl and carefully stir while it melts. Add the brewed coffee and mix gently while the cocoa melts.

Mix together your buttermilk and sour cream until smooth. Carefully & slowly, add to the Cocoa/Coffee mixture. *note: If its too cool, the cocoa will start to harden again so add it slowly to bring the milk/sour cream up to temperature. 

Once your cocoa mixture is smooth and melted, remove from heat.

Now, scrape down the sides of the butter in your kitchen-aid, and add white sugar. Mix to combine. Then add brown sugar and mix again to combine. Whip on high for about 3 minutes, scraping down your sides at least once. 

Once the butter and sugar are well combined, add your eggs & vanilla. Whip again for about a minute, scrape down your sides.

Now it's time to incorporate the Cocoa & Flour mixtures - using your batter hook, add to the mixer in thirds, starting with the Cocoa mixture and ending with the flour mixture. As you add each portion, mix gently to combine only. Do not over mix!

Over mixing causes your cakes to become dry, and hard.
NOT FUN 

Once the batter is fully incorporated, pour (scoop) it into your prepared pans. Using Pan Grease is a great option - or you can use your favorite way to prepare your pans. I personally use PREP, a professional grease/flour spray that works great and is available at my local bakery supply store. 

Spread out your cake mix, because it's super thick and rich, and won't spread on it's own, even when heated. Spread it out nice and smooth, and then bake for 25-30 minutes. Cool completely before frosting.

Now, whip up your Heavy Cream until stiff peaks form.

Spread half of your Cherry pie filling over the center of one of your cakes, and then top with the 2nd layer of cake. Frost and decorate to your little hearts desire.

{Take a picture} 

This cake is so good, it will be gone before you can even remember you spend all that time and effort baking it :) 

you can thank me later :)

Enjoy!

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