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Classic Black Forest Cake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Slice 277g Total Servings: 12
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
610
Fat / Lipides
39 g
60%
Saturated / Saturé
15 g
75%
+ Trans / Trans
0g
Cholesterol / Cholestérol
210mg
70%
Sodium / Sodium
700mg
29%
Carbohydrate / Glucides
85g
28%
Fibre / Fibres
6g
24%
Sugars / Sucres
57g
Protein / Protéines
8g
70%
Vitamin A / Vitamine A
7%
Vitamin C / Vitamine C
2%
Calcium / Calcium
20%
Iron / Fer
0%
Niacin / Niacine
2%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
10%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Slice 277g Total Servings: 12
Amount Per Serving
Calories
610
Calories from Fat
351
% Daily Value *
Total Fat
39 g
60%
Saturated Fat
15 g
75%
+ Trans
0g
Cholesterol
210mg
70%
Sodium
700mg
29%
Total Carbohydrates
85g
28%
Fiber
6g
24%
Sugars
57g
Protein
8g
Vitamin A 70% • Vitamin C 7%
Calcium 2% • Iron 15%
Thiamine 2% • Riboflavin 2%
Niacin 0% • Folate 5%
* Based on a 2000 calorie diet
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Prep time

20 mins

Cook time

50 mins

Total time

130 mins

Ingredients  

Cake

  • 2pkg. Kinnikinnick Chocolate Cake Mix (1000 g)

  • 8 eggs (448 g)

  • 1½ cups water (360 g)

  • 1½ cups oil (230 g)

  • 1 recipe prepared cherry filling (730 g)

  • 2 cups cream 33% (whipped) (500ml)

  • ¼ cup icing sugar (36 g)

  • ¼ cup kirsch (52 g)

    Chocolate shavings (optional garnish)

Cherry Filling

  • 4 cups cherries (pitted) (600 g)

  • ½ cup granulated sugar (105 g)

  • 2 tbsp cornstarch (20 g)

  • ½ tsp cinnamon (1 g)

  • 1tsp lemon juice (4 g)


 


Directions

Cake

Preheat oven to 350°F (176°C). Lightly spray three 8x8 round cake pans.


In a medium bowl whisk, eggs, oil and water until combined.


Add two packages of Kinnikinnick Chocolate Cake Mix and whisk until combined.


Pour batter into prepared cake pans. Bake for 28-32 minutes or until cake springs back to the touch.


Remove from oven and let cool. Once cakes have cooled, Trim cakes to create three even cake layers.

Filling

In a small bowl combine ¼ cup sugar, cornstarch and cinnamon. Set aside.


In a medium pot cook down cherries over medium heat until juices begin to seep out (approx. 7-10 minutes).


Continue cooking and add cornstarch mixture to cherries. Reduce heat to medium low and continually stir until mixture comes to a boil.


Add lemon juice and reduce heat to low. Continue cooking for 5 minutes. Remove from heat and let cool.

Assembly

Whip whipping cream to medium peak. Slowly add icing sugar and continue to whip to stiff peak.


Start with one layer of cake and brush with kirsch.


Spread 1/3 of the cherry filling and 1/3 cup of whipped whipping cream on prepared cake base.


Place a layer of cake on top and repeat with remainder layers to build your cake. Do not brush top layer with kirsch.


Cover the outside of the tiered cake with the remainder of the whipped cream (top and sides).


Finish with chocolate shavings. Yields: 1 cake. 

Tips & Variations

  • To make a two layer cake- divide both the cake recipe and the filling recipe in half.

  • Extra cherry filling can be frozen for up to 3 months
  • If using Kirsch flavouring instead of alcohal -use 2 tsp flavouring and 1/4 cup water

 

 

Stock up your pantry

Chocolate Cake Mix

Chocolate Cake Mix

Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Celebrating chocaholics everywhere. Makes a great Black Forest gateau, jelly roll or dainty little muffins. VEGAN.

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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