Triple Layer Sour Cream Black Forest Cake
I had tried the original cake recipe and did not care for the taste of it, so I used a devils food box mix, added 1-1/2 cups extra flour, 1-1/2 cups extra sugar, 1-1/2 cups sour cream, 5 eggs total, 1/2 cup oil, and 1-1/4 cup water. I also added 1/4 cup black cocoa, a tablespoon of Hershey's cocoa, and a tablespoon of dutch cocoa. The batter was almost black looking and tasted out of this world. I did also add another 1/2 tsp. baking soda along with. It made 3 very dense and beautiful thick layers of cake baked in 9" pans. For the filling, I used 3 cups of powdered sugar, 2 tsp. of espresso powder, a tbsp. of water, 2 tbsp. of cherry liquor, and a 1/2 cup of butter. Once filled between layers, I placed black cherries on top of the filling icing and then iced the entire cake with Swiss meringue butter cream since my client's husband is lactose intolerant. Decorated the rest with chocolate shavings and more black cherries.
Comment
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Comment by Betty on March 30, 2013 at 4:07pm
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This cake is beautiful and sounds delicious. Rich and Oh so good.
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Comment by Linda Wolff on March 30, 2013 at 4:05pm
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Goreti, I tried all of the bits of cake that cling to the parchment paper, and placed a cherry, a few pieces of chocolate, the middle filling, and the SMBC all on a spoon and it really was yummy! I put the recipe up in the caption of the pic.
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Comment by Goreti on March 30, 2013 at 4:02pm
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This really looks yummy!
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