Recipe#11362

Title: Blackforest Cake 15

From: "Andy" tranch@ibm.net 
 Newsgroups: rec.food.recipes 
 Subject: Black Forest Chocolate Cherry Cake 
 Date: 27 Oct 1998 00:03:31 -0700 
 Message-ID: <01bdff90$00bcf940$e17c6520@Default> 

2 eggs, separate out yolks
 1/2 cup sugar
 1 3/4 cups cake flour, sifted
 1 cup sugar
 3/4 teaspoon baking soda
 1 teaspoon salt
 1/3 cup salad oil
 1 cup milk, divided
 2 ounces unsweetened chocolate, melted and cooled
 20 oz. can tart cherries, drained
 1/2 cup port wine
 1 tablespoon Kirsch
 3 drops almond extract
 3 ounces semisweet chocolate
 3 tablespoons Kirsch
 1 egg, well beaten
 1 cup heavy cream
 2 tablespoons sugar
 6 tablespoons unsalted butter
 16 oz pkg confectioner's sugar, sifted
 1/4 cup light cream
 1 1/2 teaspoons vanilla extract
 Combine all ingredients in a bowl and refrigerate overnight.  Drain
 thoroughly.
 Preheat oven to 350 degrees,  grease and flour 2 nine inch round
 cake pans.  In a large mixing bowl beat egg whites until soft peaks
 form. Gradually add in 1/2 cup sugar, beating until soft peaks from
 again. In a large mixer bowl sift together flour, 1 cup sugar and
 salt. Add oil and 1/2 cup milk.
 Beat for 1 minute at medium, on electric mixer, scraping down side
 of bowl often. Add remaining milk, egg yolks and chocolate. Beat
 1 minutes longer, scraping down sides of bowl frequently. Gently
 fold in egg whites. Pour into prepared pans and bake for 30 - 35
 minutes. Let cool 10 minutes then remove from pans and allow to
 cool completely on racks.  Split each layer in half, horizontally,
 to make 4 thin layers. Set aside.
 In the top of a double boiler, combine Kirsch and chocolate. Stir
 until melted and smooth. Slowly stir into egg. In a mixing bowl
 whip cream with sugar. Fold cream into chocolate. Refrigerate and
 chill for 2 hours.
 In a large mixer bowl cream butter and gradually add in half the
 sugar.  Beat in 2 tablespoons cream and the vanilla extract.
 Gradually blend in remaining sugar, adding enough cream to make it
 a spreading consistency.
 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 of the layer you just frosted. Make another
 ridge 2 inches in from the outside edge. Chill 30 minutes.  Fill
 the space between the two ridges with the cherry filling.
 Spread second layer with chocolate mousse and place unfrosted side
 atop first layer. Chill 30 minutes.  Whip 2 cups whipped cream with
 2 tablespoons sugar and 1 teaspoon vanilla extract. Spread third
 layer with 1 1/2 cups whipped cream and place atop second layer.
 Top with fourth layer. Frost sides of cake with 1/4 cup whipped
 cream. Sift confectioner's sugar over top. Garnish with dollops of
 remaining whipped cream, maraschino cherries and chocolate curls.
 Chill 2 hours before serving.