Black Forest Cake
1/2 Tbsp. Vanilla
2/3 Cups Sugar
1/3 Cup sifted Flour
1/3 Cup Cocoa
6 Tbsp. clarified Butter
1/2 Cup Sugar
3/4 Cup Water
1/4 Cup Kirsch (I was able to find "nips", so just bought two)
1 Can dark Pitted Cherries (I got the kind in syrup,drained)
2 Cups Heavy Cream, whipped
1/3 Cup Confectioners' Sugar
1 Chocolate bar, shaved into curls
Maraschino Cherries, for garnish
Combine eggs, vanilla, and 2/3 cup sugar; beat with mixer 10 minutes at high speed.
Sift together flour and cocoa and fold into egg mixture.
Add melted butter, stirring just until mixed; do not over mix.
Pour into 3 greased and floured 6" round cake pans (or, use 2, 8" cake pans, if you don't care about the "torte" effect.)
Bake in a pre-heated 350 degree oven 10 to 15 minutes, or until sides start to pull away and tooth pick comes out clean.
Cool 5 minutes and turn out onto rack to cool thoroughly.
In a saucepan, combine 1/2 cup sugar, and water. Bring to a boil and continue to boil for 5 minutes.
Remove from heat and allow to cool to lukewarm. Add Kirsch and sprinkle over cake layers.
Beat cream, add confectioners' sugar and a bit of vanilla or almond to flavor.
Frost one layer with cream, top with cherries, and if using 6" cakes, repeat.
Top with final layer, Frost with cream, garnish with maraschino cherries and shaved chocolate. Refrigerate till serving time.
Pairs Well With
This is a combination of several different recipes I came up with for a relatively easy (and delicious) version of this old-time German cake.