Black Forest Pound Cake with Cherry Pie Filling

I happen to love anything titled Black Forest, including the region in Germany!

Black Forest Cherry Torte or as it's called in Germany, Schwarzwälder Kirschtorte, is a sponge cake or "gateau" style chocolate cake soaked with Cherry Schnapps (Kirschwasser) and filled with Whipped Cream, Cherries and Chocolate Shavings. It's frosted with the same ingredients as the filling.
Here is my Americanized version of the Black Forest Cake. It's actually quite simple and tastes just as good. You can enhance this recipe by making a frosting to top the cake. You could add Whipped Cream in the center topped with Chocolate Shavings or keep it simple.

Black Forest Pound Cake with Cherry Pie Filling

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10" Springform Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

12 TBS Butter, room temperature
1 1/3 C Granulated Sugar
2/3 C Brown Sugar
4 Large Eggs
1 tsp Vanilla
1/4 tsp Almond Extract
1 1/2 C Cake Flour
1/2 C Unsweetened Cocoa
1/2 tsp Salt
1/4 tsp Baking Soda
3/4 C Sour Cream
3  (1oz.) of Bittersweet Chocolate Baking Squares, finely chopped.
1 can of Cherry Pie Filling

Options:
Confectioner's Sugar, Whipped Cream and additional Shaved Chocolate for Garnish. (your choice)

In a Stand Mixer with a Paddle Attachment:
Butter
Beat until creamy smooth.

Add:
Granulated Sugar
Brown Sugar
Beat for 5 minutes.

Add:
Eggs
Beat just until incorporated.

Add:
Vanilla
Almond Extract
Mix just until combined.

In a medium mixing bowl:
Flour
Cocoa
Salt
Baking Soda
Whisk well.
Add this to the Stand Mixer ingredients, alternately with the Sour Cream.
Beat on low speed just until incorporated, after each addition.
Fold in Chopped Chocolate by hand.
Pour Batter into Pan.
Bake for 1 hour and 10 minutes, up to 20 minutes until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 15 minutes.
Release the Springform and transfer the cake to the rack to cool for 1 hour.

Slice the cake in half and transfer the bottom layer to a serving platter.
Spread the Cherry Filling over the bottom layer.
Add the top layer.
Dust it with Confectioner's Sugar.

Garnish individual servings with Whipped Cream, your choice of Homemade or Purchased
As mentioned in the Options, you can enhance the cake to your personal taste.

Enjoy!
Peace in the Kitchen!