Let me get straight to the point.
This cake is heavenly.
The chocolate cake layers are incredibly moist, and the filling is so creamy and light, you almost feel nothing at all.
I think this cake makes a wonderful gift for any occasion.
I baked mine for my mom's birthday a few months ago, and everyone absolutely ADORED it.
Especially because it was baked in a 7-inch pan, it was perfect for a 'leftovers-free' birthday cake! My mom hates having large cakes and pies in the refrigerator because it takes up so much space, so she always tries to slice'em up and store them in a small container.
But I hate doing that, because if I store it that way, the cake gets all out of shape and it loses so much frosting in the process of putting it in and out of containers!
That's why I usually bake smaller cakes - so that we can finish it on the spot:)
Swiss Black Forest Cake
Recipe adapted from hotpolkadot
Makes one 7-inch cake
For the Cake:
3 ounces semisweet chocolate, chopped
6 tablespoons boiling water
6 tablespoons granulated sugar
6 tablespoons cake flour (or substitute)
For the filling:
7 g/0.25 oz powdered gelatin
1/4 cup water
3 cup whipped cream (I used cool whip)
3 tbsp granulated sugar
1 1/2 tsp vanilla
1-15 oz can pitted maraschino cherries, drained, syrup reserved
3 tbsp spiced rum
1 ounce semisweet chocolate, grated or shaved
12 pitted maraschino cherries