I had to share my birthday well wishes from Cooking Light Table Talk, it was to good looking not to share. Of course I will most likely be making some further adjustments to the recipe, but I think I will have to try this one. Dear Dawn, The Cooking Light Table Talk Team would like to extend our wishes for the happiest of birthdays. May the upcoming year be full of personal and culinary delight and discovery. Thank you for continuing to mix, dish, and decide with us! Happy Birthday, Cooking Light Table Talk |
Black Forest Cherry Cake
Filling:
2/3 cup sugar
2/3 cup cranberry juice cocktail
1/4 cup water
3 tablespoons cornstarch
2 (14.5-ounce) cans pitted tart cherries in water, drained
Cake:
7.75 ounces all-purpose flour (about 1 3/4 cups)
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nonfat buttermilk
1 cup fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
2 cups frozen reduced-fat whipped topping, thawed
1 tablespoon kirsch (cherry brandy)
1/2 ounce dark chocolate curls
Preparation
1. To prepare filling, combine first 4 ingredients in a large saucepan; stir until cornstarch dissolves. Heat pan over medium-high heat; bring to a boil, stirring constantly. Cook 1 minute or until sugar mixture is very thick, stirring constantly. Remove sugar mixture from heat. Stir in cherries. Cool completely; cover and set aside.
2. To prepare cake, preheat the oven to 350°.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
4. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
5. Place 1 cake layer on a plate, and spoon half of cherry mixture (about 1 1/2 cups) evenly over the top, leaving a 1/4-inch border around edges. Combine whipped topping and kirsch in a small bowl. Spoon 1 cup whipped topping mixture evenly over cherry mixture. Top with remaining cake layer. Spoon remaining 1 1/2 cups cherry mixture onto cake layer, leaving a 1/2-inch border around edges. Spoon remaining 1 cup whipped topping mixture onto cherry mixture, leaving a 2-inch border from the edge of the cake layer. Garnish with chocolate curls. Cover loosely, and chill until ready to serve.
Yield
16 servings
Nutritional InformationI am considering trying this recipe for the cake instead, and then using the filling for the rest of it. I'm considering using the applesauce and honey one reader used instead of the sugar, it should add a bit more moisture as well as having less processed sugar. I'm ready to celebrate my birthday in style.
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| Photo by Jeremiah Shilhavy |
- 1 cup butter - softened
- 1 2/3 cups sugar (white or brown, Sarah recommends the whole sugar)
- 10 eggs (at room temperature)
- 1/2 teaspoon vanilla extract
- 2 cups coconut flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cups whole milk or half n’ half
- Coconut oil
Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.
In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops.
Bake in preheated oven for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.
Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.
Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.
recipe by Sarah Shilhavy
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