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Double Chocolate Black Forest Cake

source: www.nlrockrecipes.com
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Ingredients

Chocolate Cake
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk (just add a tablespoon of lemon juice or plain vinegar to a cup of milk)
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract

Whipped Chocolate Ganache
Makes 2 cups whipping cream.
To prepare the filling/frosting, melt together in a double boiler

3 cups dark chocolate chips
1/2 cup whipping cream

Vanilla Whipped Cream
2 cups whipping cream
4 rounded tbsp icing sugar (powdered sugar)
2 tsp vanilla extract

Directions

Chocolate Cake
1. Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

2. Pour into 2 greased and floured (or dusted with cocoa) 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.

Whipped Chocolate Ganache
3. Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

4. Transfer to a large mixing bowl.

5. In a separate bowl, whip to firm peaks:

6. Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate.

7. At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with. Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

Vanilla Whipped Cream
8. Whip together to firm peaks.

9. 1 pound ripe fresh cherries, pitted
chopped chocolate for garnish.

10. To construct the cake, split the two layers of cake into four using a sharp serrated bread knife. Place the first layer of cake onto the cake plate and cover with a little of the vanilla whipped cream followed by the next layer of cake. Spread a thin layer of the whipped chocolate ganache on this layer and place a layer of pitted cherries on top followed by more whipped ganache to completely cover the cherries.

11. Add the next layer of cake, more of the vanilla whipped cream and the final layer of cake. Frost the entire outside of the cake with the remaining whipped ganache frosting and place another layer of pitted cherries on top of the cake. Garnish with borders of vanilla whipped cream and with chopped chocolate on the sides.


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