Hello all– Chocolate cake, chocolate chips, chocolate sauce with fresh cherries and cream. That about sums it up. Loved this rich and creamy cake and I’m hoping you will too, while cherries are at the market bright and juicy.
TRIPLE CHOCOLATE BLACK FOREST CAKE
1 chocolate cake mix
1/2 cup canola oil
1 1/4 cup water
1/2 cup mini chocolate chips
1/2 cup chocolate ice cream topping*
1 cup fresh cherries, pitted, chopped
2 tab. almond kirsch or amaretto
1 pint heavy whipping cream
2 tab. powdered sugar
2 tab. vanilla instant pudding powder**
garnish: fresh stemmed cherries
With an electric mixer, make the cake according to the directions on the box (mine called for 1/2 cup oil, 1 1/4 cup water & 3 eggs). Spoon the batter into a 9″ x 13″ baking dish or a 10″ spring form cake pan that has been sprayed with cooking spray.
Bake the cake according the directions on the box. Out of the oven let the cake cool completely. Then poke holes into the cake with the handle end of a wooden spoon. Drizzle the ice cream topping over the cake and into the holes. (If the topping is too thick to drizzle, put it in the microwave for 15-20 seconds).
Chop the pitted cherries and mix them in a bowl with the kirsch or amaretto. Then spoon them evenly over the top of the cake.
Whip the cream with the whisk attachment of an electric mixer until it is well set. Beat in the powdered sugar and pudding mix. Then spoon the thickened cream over the cake and set it in the fridge for 30 minutes or more to make sure the cream is firm.
Garnish with the stemmed cherries and then serve it up to friends…
*I used Smuckers Dark Chocolate Ice Cream Topping
**The pudding mix thickens and stabilizes the cream.