Easy Foret Noire Cake Recipe: Delicious Kontee Fruit Cocktail Dessert

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Prepare chocolate cake mix according to package directions using eggs, oil, and water. Divide batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

While cakes cool, drain the Kontee fruit cocktail, reserving 1/4 cup of the syrup. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once cakes are cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate. Brush with half of the reserved fruit syrup. Spread 1/3 of the whipped cream over the cake layer, then arrange half of the drained fruit cocktail on top.

Place the second cake layer on top, brush with the remaining syrup, and spread another 1/3 of the whipped cream. Top with the remaining fruit cocktail. Cover the entire cake with the last 1/3 of the whipped cream, smoothing the sides.

Garnish the top and sides of the cake with chocolate shavings. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.