Black Forest Cake

I was in a total German mood this weekend so I surprised my family with an authentic German meal.  They dined on Jagerschnitzel, gluten-free spaetzle and German red cabbage.  These were foods that brought back great Bavarian memories for me having spent three years living in Germany.  I still remember the cuckoo clocks, the brochen and the chocolate.  Did I mention the chocolate?  I decided I had to finish this meal off with a Black Forest Cake and let me tell you this cake was so yummy.  Your guests will be saying “Dein Kuchen schmeckt gut”  translation “Your cake is delicious.”

Ingredients:

2 1/8 c gluten-free flour mixture (I used Bob’s Red Mill All Purpose)

2 c granulated sugar

3/4 c unsweetened cocoa powder

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

2 tsp xanthan gum

3 large eggs

1 c milk

2/3 mayonnaise

1/2 c canola oil

1 T gluten-free vanilla

2 cans gluten-free cherry pie filling

3 1/2 c heavy whipping cream

1/2 c confectioners sugar

Preheat oven to 325F.  Grease and flour two 9″ cake pans.  Mix flour, baking powder, baking soda, salt and xanthan gum in a medium bowl and set aside.  Measure out milk and add vanilla to measuring cup.  Cream eggs, sugar, oil, mayo and cocoa powder over low speed.  Once mixed beat on medium until well blended.  Add dry ingredients to the wet mixture 1/3 at a time alternating with milk and vanilla.  Whip for 5 minutes.  Pour batter into prepared pans and bake for 20-25 minutes or until toothpick comes out clean.  Cool in pan for 10 minutes and then remove from pans and cool completely.  Split each cake horizontally in half and tear one split layer into crumbs and set aside.  Combine whipping cream and confectioners sugar in a chilled mixing bowl.  Beat on high speed until stiff peaks form.  Place one cake layer on cake plate and spread on whipped cream frosting.  Top with cherry topping then second cake layer.  Repeat with whipped cream and cherries.  Top with third cake layer and frost sides of cake.  Pat reserved cake crumbs or pieces on sides of cake.  Spoon remaining frosting in pastry bag fitted with star tip.  Pipe decorations on top of cake and spoon some cherry topping in middle of cake top.  Refrigerate until ready to serve.  Check out my Jagerschnitzel recipe here on Glutenvygirl.

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One response

  1. Pingback: Guest Blog Post 1 – Jagerschnitzel by Gluten Free in Georgia « glutenvygirl

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