Recipe#11358

Title: Blackforest Cake 11

Newsgroups: rec.food.recipes 
 From: Janie McKinney janiemckinney@usa.net 
 Subject: Black Forest Chocolate Cherry Cake 
 Message-ID: EItL4n.GyK@taranto.com 
 Date: Wed, 29 Oct 1997 15:45:59 GMT 

Cake:
 2 eggs, separated
 1/2 cup sugar
 1 3/4 cup sifted cake flour
 1 cup sugar
 3/4 teaspoon soda
 1 teaspoon salt
 1/3 cup salad oil
 1 cup milk, divided
 2 ounces unsweetened chocolate, melted and cooled
 Beat egg whites until soft peaks form.  Gradually add the 1/2 cup sugar,
 beating until peaks form again.  Sift together flour, 1 cup sugar, and salt
 into mixing bowl.  Add oil and 1/2 cup milk. Beat for 1 minute at medium
 speed with mixer, scraping down sides of bowl often.  Add remaining milk,
 yolks, and chocolate.  Beat for 1 minute longer, scraping down sides of bowl
 frequently. Gently fold in egg whites.
 Pour into 2 greased and floured 9-inch round pans.  Bake at 350 degrees F
 for 30 to 35 minutes.  Cool for 10 minutes and remove from pans.  Cool
 thoroughly.  Split each layer horizontally in half to make 4 thin layers; 
 set aside. 
 Cherry Filling:
 1 (20-ounce) can pitted tart red cherries, drained
 1/2 cup Port wine
 1 tablespoon Kirsch
 3 drops almond extract
 Combine all ingredients.  Chill for 3 to 4 hours or overnight.  Drain
 thoroughly.  
 Chocolate Mousse:
 3 ounces semi-sweet chocolate
 3 tablespoons Kirsch
 1 egg, well beaten
 1 cup whipping cream
 2 tablespoons sugar
 Combine chocolate and Kirsch in top of double boiler; stir over (not
 touching) boiling water until smoothly melted.  Slowly stir into egg.  Whip
 cream with sugar; fold into chocolate.  Chill 2 hours.
 Prepare Butter Frosting and chill for 30 minutes before assembling cake.
 Butter Frosting:
 6 tablespoons unsalted butter
 1 (16-ounce) package sifted confectioners' sugar
 1/4 cup light cream
 1 1/2 teaspoons vanilla
 Cream butter.  Gradually add half the sugar, blending well.  Beat in 2
 tablespoons of the cream and the vanilla.  Gradually blend in remaining
 sugar.  Add enough cream to make of spreading consistency.
 Assembling cake:  Spread 1/2 cup frosting on the cut side of a cake layer. 
 With remaining frosting, make 1 ridge 1/2 inch wide and 3/4 inch high
 around the outside edge of the same layer.  Make another ridge 2 inches
 from outside edge.  Chill 30 minutes.  Fill the space between the two
 ridges with Cherry Filling.  Spread second layer with Chocolate Mousse and
 place unfrosted side atop the first.  Chill 30 minutes. 
 Whip 2 cups whipping cream with 2 tablespoons sugar and 1 teaspoon
 vanilla.  Spread third cake layer with 1 1/2 cups whipped cream and place
 atop second layer.  Top with fourth cake layer.  Reserve 1/4 cup whipped
 cream and frost sides with the remainder.  Sift confectioners' sugar over
 the top.  Garnish with dollops of whipped cream, maraschino cherries, and
 chocolate curls.  Chill 2 hours before serving.