Black Forest Cake

By Sophialuc

Ingredients

• INGREDIENTS
• 2 (20-ounce) cans tart pitted cherries, undrained
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons vanilla extract
• 2 (9-inch) chocolate cake layers, baked and cooled
• 3 cups cold whipping cream
• 1/3 cup confectioners’ sugar

Preparation

Step 1

1
Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2
Split each cake layer in half horizontally. Crumble one half layer; set aside.
3
Beat cold whipping cream and the confectioners’ sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
4
Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
5
Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6
Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.