Black Forest Cake

They say that imitation is the best form of flattery. I totally copied Brown Eyed Baker's idea and made a sort of 'cheater' Black Forest Cake. Having no time to fuss in the kitchen for the cake I was bringing to my family's Canada Day Barbeque, I did something I never thought I'd do. I bought a can of cherry pie filling. Let's be clear, I'm not typically one to take short cuts in the kitchen- and I never thought I'd see the day I would use fruit from a can when the fresh variety is so abundant in the stores. But let's face it, sometimes time is not our friend and you're forced to choose between a short cut or arriving at a BBQ empty-handed. The latter was simply not an option.

I did bake my chocolate cake layers from scratch - I used my old faithful recipe because it always turns out moist and delicious. After that, it was as easy as whipping the cream and - yes - pulling out the can opener for the filling. Does that make you cringe? I get it, I was cringing too, but I'm over it. Sometimes short-cuts are good so don't fight it, just roll with it. The end result was not a bad rendition of the classic.

Perfect Chocolate Chocolate Cake Recipe:

2 c. sugar

1 3/4 c. flour

3/4 c. cocoa (sifted)

1 1/2 t. baking powder

1 1/2 t. baking soda 

1 t. salt

2 eggs

1 c. milk

1/2 c. vegetable oil

2 t. vanilla

1 c. freshly brewed espresso or coffee

Preheat oven to 350 degrees.  Grease and flour two 9 inch round baking pans.

Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla.  Beat on medium speed of mixer for 2 minutes.  Stir in boiling water (or coffee of espresso).   Pour batter into prepared pans. 

Bake for 30 to 35 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pans to cooling rack.  Cool completely.

Whip about 3 cups of whipping cream sweetened with icing sugar to your taste. Place your first cake layer on your serving platter. Spread your canned cherry pie filling on top (I used maybe half a can). Spread about a cup or less of the whipped cream on top. Be conservative though - learn from my mistake. Cream oozing out middle of cake = mess. 

Place your second cake layer on top. Finish by frosting the cake with the remaining cream. Decorate with maraschino cherries and grated chocolate.

Enjoy!