Baby Boomer Queen’s Black Forest Cherry Cake Recipe
My Fabulous VERY Chocolate Black Forest Cherry Supreme Cake
I don’t have the calories and nutrients of this recipe…some of you would never want to know it any way…it is right up there with Key Lime and Pecan Pie…
Any who…put on those bunny slippers and apron and lets make this cake!
2 boxes of the most chocolate brownie mix you can find!
(I have a friend that makes fun of me because I use mixes as a base, for my cooking…but them he doesn’t bake, run a house hold, have children and a million other things going on at the same time. Maxine in her ultimate wisdom, would just go to the bakery…!)
Add an extra egg to both boxes mixes
If it asks for water add milk instead…you want a rich cake…OR make a mix the same amount of liquid 1/2 milk and 1/2 cherry juice (that was left over).
5 tsp. REAL vanilla (two tsp for each mix and one tsp for the icing)
2~20 oz. cans pitted cherries
I bag of semi sweet chocolate chips ( I do not like milk chocolate chips…no antioxins!) or 2 pounds of shaved chocolate
1 cup sugar (or your sugar substitute…but this is not a cake to skimp on!)
3 Tbsp. cornstarch
3 cups whipping cream, chilled (right before whipping, I put in the freezer)
One third cup powdered sugar
Bake chocolate brownies mixes according to directions on box (DO NOT OVER BAKE!!)
es. Allow cakes to cool.
Meanwhile; combine cherries with just one half cup liquid (drain remaining liquid off of cherries), sugar, cornstarch and vanilla in a saucepan and cook over low heat until mixture thickens. Remove from heat and set aside.
Melt some chocolate and make a chocolate plate for the cake. I spray buttered Pam so that the cchoclate and cake does not stick to the plate, when I cut the cake.
Each cake should be thin enough that you do not need to slice it horizontally.
You will have 4 cakes layers, place them top down when making your cake. Crumple one of the layers for the sides of your cake. I do mine in a baggie to prevent a mess.
Beat cold whipping cream and confectioner’s sugar until stiff peaks form.
Place one layer of cake on a plate, face down and top with one third of cherry mixture followed by a layer of whipped topping. Sprinkle with 1/4 of your semi sweet chocolate chips.
Place second layer of cake over the first and repeat with the second and third layer ending with the cherries and the chocolate chips on top.
Use remaining whipped cream to ice the sides of the cake. Use crumbled cake and press crumbs along the sides of the iced cake. You may also pipe icing around the edges on the cake. It really finishes off your fabulous cake!
The Skinny: Use your favorite sugar substitute and carob chips. BUT…it isn’t the same!! This is a chocolate lovers delight!
You can make this cake with strawberries or most other berries…personally, raspberries are my favorite!
When I make this cake for a chocolate lover…I make chocolate truffles for the top instead of cherries.
Enjoy your CHOCOLATE summer!
I hope you will look for more of The Baby Boomer Queen’s Recipes on BBAC. And I will have some Great Secret Recipes from your Favorite Restaurants, as well.
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Bon Appetit
~The Baby Boomer Queen~
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