Classic Black Forest Cake
Nutrition Facts Canadian
Nutrition Facts US
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.
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.
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.