Blackcherrycake Recipes

Steps:

• Beat eggs until light; gradually add sugar; beat until lemon coloured.
• Add sifted dry ingredients.
• Add water, vanilla and almond extract; mix well.
• Pour into 2 prepared round layer pans.
• Drop cherries over batter (save some for garnish).
• Sprinkle with nuts.
• Bake in moderate oven, 350°F degrees for about 30 minutes.
• Serve slightly warm with sweetened whipped cream between layers and over top.
• Garnish with whole cherries.

Steps:

• In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 3/4 cup yogurt. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Place remaining yogurt in a small bowl; fold in whipped topping. Spread over cake. Store in the refrigerator.

Steps:

• In a large mixing bowl, combine the cake mix, water, oil and egg whites just until moistened.
• Beat this cake mixture on low speed for 2 minutes.
• Fold one carton of yogurt into the cake mixture.
• Pour cake mixture into a 13-in x 9-in x 2-in baking dish coated with nonstick cooking spray.
• Bake cake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• Fold yogurt into whipped topping.
• Spread whipped topping mixture over cooled cake.
• Store in the refrigerator.

Steps:

• Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, about 2 minutes. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat sugar, butter, and milk together in a saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until dissolved. Set aside to cool and thicken to icing consistency, about 20 minutes.
• Poke holes in top of cake. Pour chocolate icing over cake, allowing it to run down edges of cake.

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:

• CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
• Alternately fold chocolate and flour into the egg mixture, ending with flour.
• Pour the batter into 3 8-inch cake pans that have been well greased and floured.
• Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
• Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
• SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
• When syrup has cooled, stir in kirsch.
• Prick the cake layers and pour syrup over all 3 layers.
• FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
• Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
• Fold in Kirsch.
• CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
• Spread with butter cream filling.
• Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
• Place second layer on cake.
• Repeat.
• Place third layer on top.
• Fold 2 T confectioners' sugar into the whipped cream.
• Cover the sides and top of the cake with whipped cream.
• Decorate top of cake with remaining 1/2 cup cherries.
• To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
• Refrigerate curls until ready to use.
• Press chocolate curls on sides of cake and sprinkle a few on the top.
• Chill until serving time.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
• Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
• Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
• Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
• Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
• When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.