Black Forest Layer Cake

Tips from the Betty Crocker Kitchens

• tip 1
  We tested this recipe with an electric stand mixer. An electric hand mixer may also be used, but for the frosting, start on low and gradually increase speed, ensuring the mixer’s motor can handle it; the beating time may take a little longer.
• tip 2
  To make shaved chocolate for this recipe, we used a 62% cacao semisweet chocolate baking bar. Use a vegetable peeler to shave chocolate easily.
• tip 3
  Soft butter is important in this recipe. To soften butter, cut in small pieces, and leave at room temperature. A faster method is to microwave butter in 5-second increments at 50% (Medium), turning the butter frequently so butter is softened but not melted.
• tip 4
  Black Forest cakes typically have brandy in the cherry filling. Stir in 2 tablespoons brandy when adding the butter to the cherry filling, if desired.
• tip 5
  If crumbs get in the frosting while frosting the cake, scrape off your icing spatula into a separate bowl so as not to get crumbs on the frosted cake.
• tip 6
  A turntable is helpful when decorating a cake. You can build your cake on the flat surface, and it allows you to turn the cake as you frost, which makes it easier to decorate.
• tip 7
  To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting, and decorating is complete.
• tip 8
  There are different types of buttercream: Simple or American (butter and powdered sugar), Decorator's (typically using shortening and powdered sugar), French (egg yolks, sugar syrup and butter), Italian (sugar syrup, egg whites and butter) and Swiss (egg whites and sugar heated, and lots of butter)!
• tip 9
  Making Swiss buttercream is a process that takes some patience. Heat egg whites and sugar in a double boiler until it reaches 160°F. Put egg-sugar mixture in a mixer fitted with whisk attachment, and beat until cooled. Slowly add 1 1/2 cups butter piece by piece so butter is nearly emulsified into the mixture. Take your time doing this! It will look like soft white meringue until the butter takes hold and becomes frosting. (It will not have frosting texture until nearly the last piece of butter is added.)
• tip 10
  There are two types of cherries—sweet and sour. Sour cherries, also called pie cherries, tart cherries or tart red cherries make wonderful pies. Sweet cherries are great for eating fresh, but not for pies. Maraschino cherries are preserved sweetened cherries and are perfect for this cake. We used frozen dark sweet cherries to avoid the process of pitting.