Black Forest Cake With Chocolate-Almond Mousse Frosting

Prep Time: 40 Minutes

Cook Time: 30 Minutes

Ready In: 70 Minutes

Servings: 10

My twist on Black Forest cake... made easy.

Ingredients:

1 (18 1/4 ounce) package devil's food cake mix (duncan hines moist deluxe preferred)

3 eggs (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1 teaspoon almond extract

1/2 cup semi-sweet chocolate bit

1 (20 -21 ounce) can comstock brand cherry pie filling

1/4 cup light corn syrup

1/4 teaspoon almond extract

1/4 teaspoon rum extract

1/4 teaspoon angostura brand bitters

1 pint cold heavy whipping cream

1 (12 ounce) bag ghirardelli classic chocolate chips

1 tablespoon powdered sugar

1/4 teaspoon almond extract

1/4 teaspoon instant coffee

1 pinch salt

1 ounce semisweet chocolate shavings

pitted maraschino cherries (optional) or sour cherry (optional)

1/4 cup sliced almonds (optional)

Directions:

1. MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
2. COOL cakes completely in pans on wire rack.
3. COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
4. WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
5. TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
6. MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
7. BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
8. FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
9. GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
10. SLICE, serve and enjoy!

By RecipeOfHealth.com