Black Forest Cake Icing Recipes

Steps:

• For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
• In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
• For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
• For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
• To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
• Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Steps:

• Beat cream, sugar, and vanilla extract together in a bowl with an electric mixer until icing is stiff. Refrigerate until set, about 15 minutes.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
• Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
• Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
• Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
• Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
• Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
• Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
• Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
• Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

Steps:

• Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
• To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
• Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
• While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
• Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
• Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
• Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
• Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
• To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.

Steps:

• Bake cake according to directions in a 9' x 13' x 2' pan.
• Mix pie filling and almond flavoring.
• While cake is still warm, poke top with fork and spread cherry pie filling over cake.
• While cake cooks, prepare pudding, adding extra vanilla flavoring.
• Fold in whipped topping.
• Spread pudding mixture over cake, carefully covering cherry pie filling.
• Decorate with chocolate sprinkles and maraschino cherries.
• Cover and refrigerate.

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. , In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter., Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely., In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. , For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate., To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake., Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. , Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Mix cherry pie filling and kirsch. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate. Cover with 1 cup of the remaining COOL WHIP and second cake layer.
• Spread 1-1/2 cups of the remaining COOL WHIP onto top and side of cake. Top with dollops of the remaining COOL WHIP. Garnish with reserved cherry mixture and grated chocolate. Keep refrigerated.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Steps:

• Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
• Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
• Sift the dry cake ingredients together.
• Cream the shortening and sugar. Add the eggs and vanilla and mix well.
• Add the dry ingredients alternately with the buttermilk and mix well.
• Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
• Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
• In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
• Cut the cherries into halves.
• Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
• Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
• The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
• Gently fold in the dry milk and icing sugar.
• Add the vanilla and pour in the Kirsch until it's a good consistency.
• If you like more icing double this recipe. Spread the icing over all of the cake.
• Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!