Black Forest Cake With Chocolate-Almond Mousse Frosting

"My twist on Black Forest cake... made easy."
 
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photo by The Spice Guru photo by The Spice Guru
photo by The Spice Guru
Ready In:
1hr 10mins
Ingredients:
20
Yields:
1 cake
Serves:
12
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ingredients

  • CAKE

  • 1 (18 1/4 ounce) package devil's food cake mix (Duncan Hines Moist Deluxe preferred)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 teaspoon almond extract
  • 12 cup semi-sweet chocolate bit
  • FILLING (DOUBLE FOR 3-LAYER CAKE)

  • 1 (20 -21 ounce) can comstock brand cherry pie filling
  • 14 cup light corn syrup
  • 14 teaspoon almond extract
  • 14 teaspoon rum extract
  • 14 teaspoon angostura brand bitters
  • CHOCOLATE-ALMOND MOUSSE FROSTING

  • 1 pint cold heavy whipping cream
  • 1 (12 ounce) bag ghirardelli classic chocolate chips
  • 1 tablespoon powdered sugar
  • 14 teaspoon almond extract
  • 14 teaspoon instant coffee
  • 1 pinch salt
  • GARNISH

  • 1 ounce semisweet chocolate shavings
  • pitted maraschino cherries (optional) or sour cherry (optional)
  • 14 cup sliced almonds (optional)
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directions

  • MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
  • COOL cakes completely in pans on wire rack.
  • COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
  • WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
  • TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
  • MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
  • BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
  • FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
  • GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
  • SLICE, serve and enjoy!

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RECIPE SUBMITTED BY

Mathematician... Metaphysician... Magician in a test kitchen
 
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