KAREN'S BLACK FOREST TORTE CAKE

Karen's Black Forest Torte Cake image

This is my cousins recipe. She also call this the ULTIMATE Chocolate Cake! This is a chocoholics dream come true and then some!! Rich and Delicious!! Note: This is not a true black forest torte, but my cousin's version. I will be posting the real deal as well. There are several differences that are very noticable.

Provided by Linda Kauppinen

Time 2h30m

Number Of Ingredients 22

Ingredients

CAKE INGREDIENTS
1 3/4 c gold medal flour, sifted
1 3/4 c granulated sugar
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp pure vanilla extract
3 large eggs (organic if you can get them)
1 1/4 c water (room temperature)
2/3 c chiffon type tub margarine (do not substitue butter)
4 - 1 oz squares of bakers unsweetened chocolate (melted in double boiler or microwave, dont overcook. set aside to cool.)
CHOCOLATE FILLING INGREDIENTS
1 1/2 box baker sweetened chocolate (melted with double boiler or microwave, dont overcook)
1/2 c chopped walnuts or pecans (can mix them)
3/4 c chiffon type tub margarine (do not substitute butter)
WHIPPED CREAM INGREDIENTS
2 c (1 pint) heavy whipping cream
1 Tbsp granulated sugar
1 tsp pure vanilla extract
GARNISHINGS
1 jar(s) marachino cherries for garnishing
1 - 2 oz shaved semisweet chocolate

Steps:

1. Be sure to read all the directions before starting! Preheat oven to 350 degrees Line 4 round 9 inch cake pans with cut rite wax paper.
2. CAKE: Beat together sugar, Margarine and vanilla. Sift in flour, baking powder, baking soda and salt. Add the melted unsweetened chocolate . Beat. Slowly add the water and beat on low until blended. Beat on medium for 2 minutes. Add the 3 eggs and beat again on medium for 2 minutes. Pour 1/4 of the batter into each cake pan. Bake each pan 15-18 minutes or until the cakes are done. Remove from the oven and let cool for 10 minutes. Remove cakes from pans, peel off wax paper and allow to cool completely.
3. CHOCOLATE FILLING: Melt chocolate in double boiler or microwave (dont overcook). Set aside to cool. Blend in Margarine. Once the margarine is melted, stir in the nuts. Set aside until ready to assemble the cake.
4. WHIPPED CREAM: Place beaters, mixing bowl and a plate large enough to cover the mixing bowl in the refrigerator. Leave there until you are ready to make the whipped cream. Whip the cream at medium speed until it starts to peak. While whipping, sprinkle in the sugar and vanilla. Continue to beat until stiff. Immediately cover the bowl with chilled plate and refrigerate until ready to use.
5. CAKE ASSEMBLY: 1. Place the bottom or first layer of cake onto a cake plate. Pour 1/2 of the chocolate filling onto the cake and spread to the edges. Do not ice the sides! 2. Place the second layer of cake over the chocolate filling. Pour half the whipped cream on the second layer and spread to the edges not icing the sides. 3. Place the third layer over the whipped cream. Pour remaining chocolate filling onto the cake and spread to the edges. 4. Place the last layer over the chocolate filling. Pour remaining whipped cream onto the cake and spread to the edges not going over. Sides of this torte will remain bare showing the different layers.
6. Garnish with chocolate shavings and Cherries. Wrap cake in saran wrap, around sides and refrigerate until ready to serve.