Hi, I’m Jane. Today, I’m gonna show you how to make foret noir cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Foret Noir Cake Recipe
Foret Noir Cake is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Foret Noir Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have foret noir cake using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Foret Noir Cake:
- Make ready 2 1/8 cups all-purpose flour
- Make ready 2 cups white sugar
- Make ready 3/4 cup unsweetened cocoa powder
- Take 1 1/2 teaspoons baking powder
- Make ready 3/4 teaspoon baking soda
- Make ready 3/4 teaspoon salt
- Make ready 3 eggs
- Take 1 cup milk
- Make ready 1/2 cup vegetable oil
- Take 1 tablespoon vanilla extract
- Prepare 2 (20 ounce) cans pitted sour cherries
- Make ready 1 cup white sugar
- Get 1/4 cup cornstarch
- Take 1 teaspoon vanilla extract
- Prepare 3 cups heavy whipping cream
- Get 1/3 cup confectioners’ sugar
Instructions to make Foret Noir Cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into cbs; set aside.
- Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose cbs off top and side of each cake layer with pasty brush or hands.
- To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping.
- Top with third cake layer. Frost side of cake. Pat reserved cbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
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