This Easy and Best Black Forest Cake Recipe is super moist with the goodness of cherries and whipped cream. Moreover, the Chocolate cake recipe is a keeper.
Bake 40 to 45 minutes or until a wooden skewer inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
To start the icing, level the top of the cakes with a serrated knife. Place one cake on the cake plate with the leveled side up. Brush with 1/2 of the reserved syrup or alcohol.
If baking in 9 inch pans, baking time will be between 30-35 minutes.
Frost the cake only after it cools completely. Its easier to frost the cake if it has been in the refrigerator for 30 minutes.
I apply a thin coat of icing called the crumb coat to seal the crumbs and place the cake in the refrigerator before applying the final coat of icing.
Whipped cream is a very light frosting. Refrigerate the cake immediately after frosting or else the frosting will start to melt. Keep it out of the refrigerator 30 minutes before serving.
Its very important not to overbeat the whipped cream or else it will turn to butter and you might have to start from scratch again.
There are few tricks that professionals use to stabilize the whipped cream like adding corn starch or cream cheese to the heavy whipping cream. I am yet to try that.
To get a clean slice, dip a non-serrated knife in hot water, wipe it off nicely and cut the cake.