ULTIMATE BLACK FOREST CAKE
Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.
Provided by 12YEAROLDCHEF
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
- Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
- Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 105 g, Cholesterol 89.1 mg, Fat 27.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 11.6 g, Sodium 630.6 mg, Sugar 77.7 g
BLACK FOREST CAKE ICING
This recipe is great with black forest cake or on any other cake. Pair this icing with cherry pie filling and your favorite chocolate cake recipe for a delicious Black Forest cake.
Provided by D.C. Simpson
Categories Desserts Frostings and Icings White
Time 20m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 225 calories, Carbohydrate 6.4 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.7 mg, Sugar 4.8 g
BLACK FOREST CAKE WITH CHOCOLATE-ALMOND MOUSSE FROSTING
Make and share this Black Forest Cake With Chocolate-Almond Mousse Frosting recipe from Food.com.
Provided by The Spice Guru
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
- COOL cakes completely in pans on wire rack.
- COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
- WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
- TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
- MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
- BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
- FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
- GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
- SLICE, serve and enjoy!
Nutrition Facts : Calories 668.1, Fat 40.9, SaturatedFat 19, Cholesterol 101.1, Sodium 419.7, Carbohydrate 77.1, Fiber 4, Sugar 39.7, Protein 7
BLACK FOREST CAKE
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 21
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.
BLACK FOREST CHOCOLATE CAKE
The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
Provided by Stacy
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
- Combine flour, cocoa, soda, baking powder, and salt.
- In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
- Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 68.8 g, Cholesterol 30.2 mg, Fat 5.1 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 388.4 mg, Sugar 38.1 g
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AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (46)Total Time 2 hrs 5 minsServings 8
- To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
- In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
- In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
- Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
BLACK FOREST CAKE RECIPE - LAUREN'S LATEST
From laurenslatest.com
4.7/5 (23)Total Time 2 hrs 25 minsCategory DessertCalories 481 per serving
- For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
- For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
- Slice one 8-inch round in half and place onto a cake plate. Drizzle the inside of cake with 3 tablespoons of chocolate syrup and spread using the back of a spoon. Top with the other half of cake. Add on cooled cherry filling leaving a 1-inch border. You will not use all of it...FYI! I had about 2 tablespoons left.} Place another half an 8-inch round on top of cherry filling. Drizzle with remaining 3 tablespoons of chocolate syrup and spread. Top with remaining cake. Spread entire cake with whipped cream. I find it always better to add way too much and then as I clean up the cake, I remove the excess. This helps ensure not a ton of crumbs get into your cream.
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