The Foret noire (Black forest) cake is a classic in France.
I made it with my twist. Easy, fast and incredibly yummy!
Duncan Hines Triple chocolate mix makes it amazing!
Follow the directions on box.
I used a bunt cake but you can use any container.
The Foret noire is usually a round cake.
I use Pam 100% organic spray. make sure you spray well.
When cooked, let it cool a little bit and place in freezer for 30 minutes. it helps when cutting the cake.
I cut the cake in 2. Added a layer of whip cream and Some Maraschino Cherries.
In France, we don't use heavy icing. It always has to be light and creamy. Not too sugary.
I used Dr Oetker Mousse supreme in Dark chocolate Truffle.
Follow the direction and cool in fridge before using.
I used it as an icing and then i shaved some Ghirardelli semi-sweet chocolate on top with more cherries.
I have great giveaways on my side bar. Don't miss them!
Linked to Craft-o-mania