Mike's birthday is just a few scant weeks before Christmas, when I'm already in the cookie baking frenzy that becomes my life in December. It would be sooooo easy (and tempting) to simply put some cookies on a plate and say "There you go!" to my sweetie, but that wouldn't be very nice. This year it was a wonderful Black Forest Cake that his heart desired!
Black Forest Cake
Two layered chocolate cake - your favorite recipe. Mine is at the link.
Chocolate frosting, glaze, or dipping sauce - I used the dipping sauce since it spreads so nicely.
2 c whipping cream
1/2 c powdered sugar
2 T brandy
21 oz can of cherry pie filling
1/2 t almond extract
Almonds for garnish, chopped
Mix up and bake the chocolate cake according to your recipe in two round pans. Cool completely before assembling. Make the chocolate dipping sauce and set aside. In a small bowl, combine the cherries and almond extract and set aside.
In a large bowl, beat the whipping cream until it starts to thicken. Beat in the powdered sugar until stiff peaks form. Gently fold in the brandy.
Place one cake layer top down on your serving plate (edged with waxed paper to be removed later). Spread with 1/2 of the chocolate sauce, 1/2 of the whipped cream, and then about 1 c of the cherries, keeping them slightly back from the edge. Add the second cake layer, top side up, and add the remainder of the toppings. Sprinkle with the almonds. Store in the refrigerator.