The Behemoth Of All Black Forest Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEHEMOTH OF ALL BLACK FOREST CAKES

This was my mother's luxurious contribution to every special event, be it birthdays, reunions and holidays. I believe it originated in a hardcover Better Homes and Gardens cookbook from the 50s or 60s. The cookbook has since disintegrated and had to be discarded, but the pages containing this recipe were saved for prosperity. Is it time consuming? Yes. Are the ingredients pricey? Yes. Is it worth all the effort? You know it! This special treat is the king of all sinful cakes and ensures complete rapture for chocolate lovers the world over.

Provided by Mercy

Categories     Dessert

Time 9h

Yield 16 serving(s)

Number Of Ingredients 25



The Behemoth of all Black Forest Cakes image

Steps:

  • Combine the cherry filling ingredients together and chill overnight.
  • For the mousse: melt the chocolate and the kirsch together in a mixing bowl, in the microwave or over hot water in a double boiler, but do not boil.
  • Add the egg into the hot chocolate and stir quickly to avoid scrambling.
  • Whip the cream and sugar till soft peaks, then and fold into the chocolate mixture.
  • Store in fridge for 2 hours.
  • For the cake: beat the egg whites and ½ cup of sugar to soft peaks and set aside.
  • Put the dry ingredients, the first 4, into a mixer bowl and blend.
  • Add the oil and ½ cup milk, and beat for 1 minute, scraping the bowl often.
  • Add ½ cup milk, 2 egg yolks, melted chocolate and beat 1 minute longer, scraping bowl frequently.
  • Gently fold in the egg whites and pour into 2 greased and floured 9-inch cake pans.
  • Bake at 350°F for 30 to 35 minutes.
  • Cool 10 minutes, remove cakes from the pans and let the cakes cool thoroughly.
  • When cake has cooled, use a string or monofilament to slice each layer in half (making four layers total) and then set aside to make frosting.
  • For the frosting: beat the butter to soften, add 1 cup powdered sugar, beat and then add the milk and vanilla.
  • Start adding the powdered sugar, one cup at a time, and then beat until frosting is stiff but still spreadable.
  • The amount of powdered sugar necessary to reach this point may vary.
  • Stiff is necessary for the frosting ‘wall’ later.
  • Chill butter frosting for 30 minutes.
  • Assembly (4 hours before serving time) Spread ½ cup of butter frosting on cut side of a cake layer.
  • Use the remaining frosting to build ‘walls’; two ½” wide and ¾” tall barricades: one ring around the outer edge of the layer and the other smaller ring placed 2 inches inside the first.
  • Architectually speaking, this will provide structural support for the layers that will top it.
  • Drain the cherries thoroughly and place in the hollowed channels in the frosting.
  • (The cherry liquid can be brushed onto the remaining cake layers if you don't want to waste it.) For the second layer, spread the chocolate mousse evenly on top of the second layer and place the bare, cut side down on top of cherry'frosting layer.
  • Chill until the layers have set and the construction is sturdy (about one hour).
  • In the meantime, whip the cream filling to stiff peaks.
  • Place the 3rd cake layer on the mousse layer, spread with ½" layer of the whipped cream.
  • Place the 4th layer on top.
  • Frost the sides of the cake, only, with the remaining whipped cream and dust the bare top with powdered sugar.
  • Garnish with 1/2 cup chopped maraschino cherries and 1/2 pound chocolate bar shredded into curls.
  • Make sure you have enough head room in the fridge for this behemoth and then chill for 2 hours before serving.
  • Refrigerate leftovers.

15 ounces canned tart cherries
1/2 cup port wine
1 tablespoon cherry brandy or 1 tablespoon kirsch
3 drops almond extract
3 ounces semisweet chocolate, squares
3 teaspoons cherry brandy or 3 teaspoons kirsch
1 whole egg, beaten
1 cup heavy cream
2 tablespoons sugar
1 3/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
2 whole eggs, separated
1/2 cup sugar
2 ounces semisweet chocolate, squares,melted
1/3 cup vegetable oil
1 cup milk
1/2 cup butter
5 -6 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 cups cream
2 tablespoons sugar
1 teaspoon vanilla extract

BLACK FOREST CAKE I

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16



Black Forest Cake I image

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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

BLACK FOREST CAKE

Provided by Food Network

Yield 8 to 10 servings

Number Of Ingredients 21



Black Forest Cake image

Steps:

  • Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper.
  • In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat.
  • Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
  • Pour batter into pans, smoothing the tops, and bake for 10 -15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.
  • Make the filling: In a saucepan combine reserved cherry juice, sugar, and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.
  • Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in liqueur. Let cool.
  • Make the whipped cream topping: In small saucepan combine gelatin and liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
  • Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for gamish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake and top each rosette with glaceed cherry. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.
  • Recommended Wine: Pedro Ximenez Montilla Alvear

I cup cake flour
1/2 teaspoon salt
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup sugar
5 teaspoons cornstarch
2 tablespoons cherry liqueur
1/2 cup sugar
1/2 water
l/4 cup cherry liqueur
l envelope of unflavored gelatin
3 tablespoons cherry flavored liqueur
3 cups well-chilled heavy cream
1/3 cup sifted confectioners' sugar
l teaspoon vanilla
l 1/2 cups chocolate shavings and curls glaceed cherries for garnish
6 ounces bittersweet chocolate, cut into bits
6 tablespoons unsalted butter
1 teaspoon vanilla extract
l/3 cup water
6 large eggs at room temperature
1 cup sugar

BLACK FOREST CAKE

A German cherry cake based on a recipe from McCall's Cooking School, page #41 under Cakes, Cookies. The intro says, "One taste of this fabulous dessert and you'll understand why it is the most famous dessert of the Black Forest region of Germany. Three layers of cake are drizzled with a cherry-brandy syrup and then filled with brandied cherries and whipped cream. The cake is frosted with more whipped cream and garnished with shaved chocolate and chocolate curls. It is so spectacular that you should skip dinner and just invite guests over for coffee and dessert!" I couldn't agree more. I first made this for my step-son's high school German class' Oktoberfest potluck. He recently flew back into town for the weekend and I made it for his birthday. It is a bit of work but so fun to put together and so delicious. It is a light and airy sponge cake with just a hint of cherry brandy (kirsch). My step-son thinks this would be great with the glazed cherries doubled and placed on top of both of the bottom two layers instead of just the one. Cook time doesn't include standing time for the glazed cherries.

Provided by mersaydees

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16



Black Forest Cake image

Steps:

  • GARNISH:.
  • Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
  • GLAZED CHERRIES:.
  • Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
  • CAKE:.
  • Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
  • Preheat oven to 350°F.
  • In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
  • Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
  • Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
  • SYRUP:.
  • In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
  • ASSEMBLE CAKE:.
  • Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
  • Beat heavy cream with confectioners' sugar until stiff.
  • Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
  • Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
  • Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.

8 ounces milk chocolate candy bars
1 cup canned dark sweet pitted cherries, drained and juice reserved
2 tablespoons kirsch or 2 tablespoons Cointreau liqueur
1 tablespoon cornstarch
2/3 cup cherry juice, from canned cherries
6 eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour, sifted before measuring
1/2 cup unsweetened cocoa
2/3 cup sweet butter or 2/3 cup margarine, melted
1/3 cup granulated sugar
1/2 cup water
3 tablespoons kirsch (cherry brandy) or 3 tablespoons Cointreau liqueur (orange liqueur)
3 cups heavy cream
1/2 cup confectioners' sugar

BLACK FOREST CAKE

Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 17



Black Forest Cake image

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.

Unsalted butter, for the pans
1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans
8 large eggs, at room temperature
3/4 cup cake flour
1/4 teaspoon salt
1/2 cup almond flour
11/3 cups granulated sugar
2 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 tablespoon cornstarch
3 cups cold heavy cream
1 teaspoon pure vanilla extract
2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar)
1 to 2 tablespoons kirsch (cherry brandy; optional)
2 tablespoons granulated sugar
1/2 teaspoon pure almond extract
Shaved chocolate, for topping

QUICK BLACK FOREST CAKE

This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.

Provided by Donna

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 8



Quick Black Forest Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
  • Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
  • To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
  • Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

BLACK FOREST CAKE

Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake’s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it’s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.

Provided by Hubert Keller

Categories     Cake     Dessert     Bake     Christmas     Winter     Christmas Eve     Party     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 21



Black Forest Cake image

Steps:

  • To Make the Cake:
  • Preheat the oven to 350°. Place the rack in the center of the oven. Butter and flour a 10-inch cake pan that is 3 inches deep such as a springform mold.
  • Sift the 1/2 cup flour, the cocoa, and the salt together onto a sheet of parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.
  • Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. As soon as all the flour has been added to the eggs, stop the machine. Pour in the melted butter, making sure to leave the white, milky solids behind. With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed.
  • Immediately scrape the batter into the prepared pan, place the pan on a baking sheet, and bake until the cake feels just firm to the touch, about 40 minutes. Transfer the cake to a rack and let it cool for about 5 minutes. Then turn the cake upside down onto a rack to cool. This will flatten the slightly domed top.
  • To Make the Syrup:
  • Place the sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Add the kirsch and remove from the heat. Pour the syrup into a small cup or bowl and set it aside.
  • To Assemble the Cake:
  • In a large bowl, whip the cream with the sugar and vanilla on medium-high speed until it holds firm peaks. Do not overbeat; the whipped cream should be smooth and firm. Divide the cream into 4 equal portions and set them aside. (This helps prevent getting to the last bit of decorating and discovering you have run out of cream.) Drain the cherries and divide them into 2 equal piles. Reserve 8 to 12 cherries to garnish the top of the cake if you do not have fresh cherries.
  • Place the cake on a work surface with its original top up. Trim off any hard crusts. With a long serrated knife, cut the cake horizontally into 3 even layers. Transfer the top layer to a serving plate, arranging it top side down. Brush it liberally with the syrup. With an offset spatula or rubber spatula, smooth on a 1/2-inch layer of whipped cream. Push the cream a little beyond the edge of the cake. (This prevents gaps when you settle the next layer on top.) Nestle half of the cherries into the whipped cream, scattering them evenly over the top.
  • Place the middle cake layer on top of the cherries, pressing it lightly into the whipped-cream layer. Brush with syrup, spread with whipped cream, and scatter the remaining half of the cherries over the cream.
  • Finally, add the last cake layer, cut side up, on top of the cherries, again settling it into the whipped-cream layer. Brush with syrup. With an icing spatula or a large rubber spatula, spread a thin layer of whipped cream over the top of the cake. Spread a thicker layer onto the sides.
  • Pastry shops add a decorative scalloped edge of ground dark chocolate around the base of the cake. Fill your cupped palm with some of the ground chocolate and lift and tilt it onto the base of the cake all around the bottom edge. Rotate the cake between handfulls. It's the heel of your hand that forms the scalloped edge.
  • Rotate the edge of a sharp knife against the block of chocolate to make curls or cut shavings with a vegetable peeler. Pile them on top of the cake.
  • Scoop the remaining whipped cream into a pastry bag fitted with a medium star tip. Pipe fat rosettes all around the top edge of the cake. Press a fresh or spirited cherry into the center of each rosette. Refrigerate the cake for at least 4 hours to let the flavors meld. Just before serving, dust the top with powdered sugar.
  • Alcohol-Free Variation
  • Use about 24 ounces of preserved sour cherries in syrup. Drain the cherries, reserving the syrup and cherries separately. In a small saucepan, bring to a boil 1/3 cup espresso or strong coffee, the reserved syrup, and 3/4 cup sugar (or to taste), stirring until the sugar dissolves. Remove from the heat and reserve until needed.
  • Bûche de Noël de Henri Variation
  • For our Christmas menu in 2010, we used Black Forest flavors for our bûche de Noël. We baked the génoise as a sheet cake, soaked it with the kirsch syrup, spread it thickly with the whipped cream, and then scattered the cherries over the cream before rolling up the cake. We iced it with the traditional chocolate buttercream. This makes a lighter-than-usual bûche, and our guests cleaned their plates.

Cake
3 tablespoons unsalted butter, melted and cooled, plus more for buttering cake pan
1/2 cup (2 1/2 ounces) unbleached all-purpose flour plus more for dusting cake pan
1/4 cup Dutch-process cocoa
Pinch of salt
6 large eggs, at room temperature
3/4 cup (4 3/4 ounces) superfine sugar
1 teaspoon vanilla extract
Syrup
1/2 cup sugar
1 ounce (2 tablespoons) kirsch
Assembly
4 cups heavy cream
1 cup (4 ounces) powdered sugar
2 teaspoons vanilla extract
2 cups Spirited Sour Cherries , drained, or a 24-ounce jar sour cherries such as morello or amarena
jar sour cherries such as morello or amarena
8 fresh cherries with stems (optional)
About 2 1/2 ounces dark chocolate (at least 60% cacao) in a single block
About 1/2 cup ground dark chocolate (at least 60% cacao) or chocolate cookie crumbs
Powdered sugar for dusting

BLACK FOREST UPSIDE-DOWN CAKE

The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! -Kimberly Campbell, Wheeling, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8



Black Forest Upside-Down Cake image

Steps:

  • Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

Nutrition Facts : Calories 321 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 319mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

1 can (21 ounces) cherry pie filling
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, room temperature
1 package devil's food cake mix
Whipped cream

More about "the behemoth of all black forest cakes recipes"

OUR TOP 10 BEST BLACK FOREST RECIPES - TASTE OF HOME
Black Forest Icebox Cookies. These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. —Taste of Home Test Kitchen. Go to Recipe. 5 / 10. Taste of Home.
From tasteofhome.com


EGGLESS BLACK FOREST CAKE RECIPE - SWASTHI'S RECIPES
Follow the same even to bake in microwave convection mode. 2. Place a sieve over a large mixing bowl. Add ¼ cup cocoa powder (good quality powder). 3. Next add 1 ½ cups flour – all-purpose flour or wheat flour (180 grams) and ⅓ teaspoon salt. 4. Add 1 teaspoon Baking soda.
From indianhealthyrecipes.com


AMAZING BLACK FOREST CAKE RECIPE | PRETTY. SIMPLE. SWEET.
Instructions. 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.
From prettysimplesweet.com


BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes.
From sallysbakingaddiction.com


BLACK FOREST CAKE | RICARDO
Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside. In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon.
From ricardocuisine.com


BLACK FOREST CAKE - BROMA BAKERY
Prepare the cakes according to directions in 2 8 or 9 inch rounds. Allow the cake to cool completely and remove from the pans. While the cakes cool, strain the heavy syrup out of the cherries into a small bowl. Use a pastry brush to brush the syrup all over the cake*, making sure you can get into any nooks and crannies.
From bromabakery.com


HOW TO MAKE BLACK FOREST CAKE - DELISH
Reserve cherries for assembling cake. In a small saucepan, combine reserved juice with ½ cup sugar. Bring to a boil, stirring to dissolve …
From delish.com


THE STORY OF A BLACK FOREST CAKE… - THE BIG SWEET TOOTH
3 sachets of whipping powder, whipped as per pack instructions (approx 6 cups of whipped cream) 1 x 570 gm tin red cherries, liquid drained and kept aside. 1 cup chocolate chips, melted. 1/2 cup chocolate chips, for sprinkling. Pin.
From thebigsweettooth.com


TRADITIONAL GERMAN BLACK FOREST CAKE RECIPE - ALSO THE …
Pour the cake batter into a parchment paper-lined baking pan and bake. Then let cool completely. In a small bowl, stir together the cornstarch and canned sour cherry water and set aside. In a heavy-bottomed saucepan, bring the canned sour cherry water, kirsch, and sugar to a simmer over medium heat.
From alsothecrumbsplease.com


NEARLY AUTHENTIC BLACK FOREST CAKE - COUNTRY CLEAVER
Instructions. DEVIL’S FOOD CAKE. Place racks in the middle position of the oven, and preheat to 350 degrees. Grease 3 8-inch cake pans, and dush with extra cocoa powder, and line the bottoms with parchment paper. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
From countrycleaver.com


EASY BLACK FOREST CAKE - EAT IN EAT OUT
Spray two 8" round cake pans with cooking spray. In a large bowl, stir together flour, sugar, cocoa, baking powder, sod and salt. Make a well in the centre and add milk, oil, yogurt and vanilla. Stir until just combined. In a large bowl beat egg whites until stiff peaks form. Fold 1/4 of egg whites to the chocolate mixture, then gently add ...
From eatineatout.ca


BLACK FOREST CAKE RECIPE - LAUREN'S LATEST
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 the mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling.
From laurenslatest.com


BLACK FOREST CAKE RECIPE, GERMAN CHOCOLATE CAKE
1. Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to …
From natashaskitchen.com


BLACK FOREST CAKE RECIPE - SAVING ROOM FOR DESSERT
To prepare the cake: Preheat oven to 325°F. Lightly coat three 8-inch round baking pans with vegetable cooking spray and set aside. In a medium saucepan combine the milk, chopped chocolate and cocoa powder. Heat on low and cook, stirring frequently, until all the chocolate is melted and the mixture is smooth.
From savingdessert.com


BLACK FOREST CAKE ~ GERMAN BLACK FOREST GATEAU - OF BATTER AND …
Combine the drained cherries with the cherry preserves, stirring gently so that you don't smash the cherries. Lay one cake layer on a serving platter. Top with ½ of the whipped cream, spreading the cream to within about ½ -inch of the sides of the cake. Top with ½ of the cherries, spreading them out over the cream.
From ofbatteranddough.com


AMAZING BLACK FOREST CAKE - SWEETEST MENU
Grease and line two 8-inch round cake pans with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla, eggs and sour cream. Whisk together.
From sweetestmenu.com


BLACK FOREST CAKE EASY RECIPE - SWEET AND SAVORY MEALS
Stir to combine on low speed. In a medium bowl, using a hand mixer, whisk eggs with oil, buttermilk, espresso, vanilla, cherry liqueur, melted chocolate, once combined, slowly whisk in the hot water, careful not to cook the eggs. Add wet ingredients to the bowl with dry ingredients and mix on medium speed for 2-3 mins.
From sweetandsavorymeals.com


BLACK FOREST CAKE - ALMOST AUTHENTIC - ANCESTORS IN APRONS
1. Preheat oven to 350 degrees. Line bottom of three 9-inch cake pans with parchment paper. 2. In medium bowl, whisk together flour, cocoa,baking soda and salt. 3. In large bowl, cream shortening and sugar. 4. Add eggs and vanilla and mix well.
From ancestorsinaprons.com


AMERICAN CAKES - BLACK FOREST CAKE HISTORY AND RECIPE
Preheat the oven to 350°F (325°F for a convection oven). Grease three 9-inch springform or other round cake pans, line with parchment paper or wax paper, grease again, and dust with flour. In a large mixing bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
From toriavey.com


BLACK FOREST CAKE - SUGARHERO
To make the cake: Line four 8-inch cake pans with parchment and spray with nonstick cooking spray. Preheat the oven to 350 F. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes.
From sugarhero.com


EASY BLACK FOREST CAKE RECIPE | GERMAN CHOCOLATE CAKE
To make the cake layers, preheat the oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 5. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
From lifeloveandsugar.com


HEALTH BENEFITS OF BLACK FOREST CAKE FOR EVERYONE – DELICIOUS SNACK!
Below are the nutrient list in each piece of the cake: • 195calories of energy. • 10gr of fat. • 100mg of sodium. • 25gr of carbohydrates. • 15gr of sugar. • 2gr of protein. • 35mg of cholesterol. For further health benefits of black forest cake mainly for the children, see below lists:
From drhealthbenefits.com


EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
Instructions. In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth. Add cake mix and mix until just combined. Pour this batter into 2 greased/floured 8×2 round cake pans . Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
From cakewhiz.com


WHAT IS A BLACK FOREST CAKE, ANYWAY? | MYRECIPES
A Black Forest cake (or Black Forest gâteau) is a layered chocolate sponge cake with a rich cherry filling. It’s based on a German dessert called Schwarzwälder Kirschtorte, which means "Black Forest Cherry-torte.”. Typically, the chocolate layers are sandwiched with whipped cream and cherries. The cake is often elaborately decorated ...
From myrecipes.com


THE EASIEST HOMEMADE BLACK FOREST CAKE RECIPE! | BETTER BAKING …
1. In a mixing bowl using an electric mixer, beat eggs on high. Slowly add in sugar all while continuously mixing until light and fluffy. 2. In a separate mixing bowl, mix together flour and cocoa powder. Using a spatula, fold into egg mixture until well incorporated. 2.
From betterbakingbible.com


BLACK FOREST CAKE | KING ARTHUR BAKING
To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt. In a separate bowl, whisk together the water, oil, and vanilla. Gradually beat the wet ingredients into the dry ingredients. Add the eggs one at a time, beating until well blended. Pour the batter into the prepared pans.
From kingarthurbaking.com


THE ALMIGHTY BLACK FOREST CAKE - FOODAL
Preheat the oven to 355°F (180°C). Grease or line the baking tin with parchment paper. Separate the eggs. Beat the egg whites until stiff and keep cold. Whisk the egg yolks with 2 tbs water. Slowly and gradually, add the sugar and …
From foodal.com


BLACK FOREST CAKE: HISTORY OF THE CAKE | FINEDININGLOVERS.COM
The dessert made its first 'official' appearance in a cooking text during the 1930s and began to enjoy much popularity after World War II. However, there are several stories that trace the origins of the Black Forest Cake. Some historians say that the cake dates back to the 1500s, when chocolate first became available in Europe.
From finedininglovers.com


BLACK FOREST CAKE | CHOCOLATE, CHERRIES & CREAM - BAKE PLAY SMILE
This chocolate cake is going to become your new favourite chocolate cake recipe (and not just for black forest cake!!) It's made using 10 basic ingredients and is SO easy to prepare. Ingredients: plain flour, white sugar, cocoa powder, baking powder, bi-carbonate soda, salt, milk, eggs, vanilla extract and vegetable oil.
From bakeplaysmile.com


EASY BLACK FOREST CAKE RECIPE - HOUSE OF NASH EATS
Add the vanilla and eggs, mixing well and scraping down the bottom and sides of the bowl. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add ⅓ the dry ingredients alternately with the buttermilk, mixing just until combined. Be sure to continue scraping down the bowl with a rubber spatula.
From houseofnasheats.com


BLACK FOREST CAKE - BAKING A MOMENT
Frost the cake with the whipped cream frosting. Heat the cream in a small pot until barely simmering. Place the chocolate in a small bowl, and pour the hot cream over the chopped chocolate, allowing it to stand for 5 minutes. Whisk the chocolate and cream together until fully incorporated. Whisk in the corn syrup and vanilla, and carefully pour ...
From bakingamoment.com


RICH HISTORY OF THE BLACK FOREST CAKE AND SOME ... - FOOD WELL SAID …
The History behind Nomenclature of Black Forest Cake. In Southeast Germany, a large mountain range is known as the Black Forest mountain range. The name of the cake has come from the name of this mountain range. Many people believe that the cake is named “The Black Forest” as it is made with dark chocolate. Due to the use of dark chocolate, the cake …
From foodwellsaid.com


BLACK FOREST CAKE - LET THE BAKING BEGIN!
Place the 3.5 cups of cherries, 1 cup sugar, 1/2 cup cherry juice and 1/4 cup corn starch in a 2 quart sauce pot. Stir and allow to come to a boil over medium heat. Cook for about 2-3 minutes past boiling point, until the filling has thickened up. Do not cook too long after boiling or the mixture will thin again.
From letthebakingbegin.com


BLACK FOREST CAKE - A GERMAN CLASSIC | BAKING FOR HAPPINESS
Measure out 80 ml of the juice and mix the cornstarch with 2 tablespoons of the juice. Boil the remaining juice with 1 tablespoon of powdered sugar. Stir in the mixed starch, add cherries. Allow cooling. After that, cut the cake layer twice horizontally with a …
From baking4happiness.com


BLACK FOREST CAKE - LIVING THE GOURMET
Preheat oven to 350 degrees F. Grease (2) 8 inch. cake pans and set aside. In a mix bowl, combine cake mix, butter, eggs and milk. Divide the batter between the cake pans and bake for about 30 minutes, or until cake tester comes out clean. Let cool completely. In a bowl, whisk together frosting mix, butter and water. Set aside.
From livingthegourmet.com


HOW TO MAKE BLACK FOREST CAKE: A STEP-BY-STEP RECIPE - KITCHN
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray and line the bottoms with parchment paper. Make the cake batter. Place 1 cup whole milk, 3 large eggs, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
From thekitchn.com


BLACK FOREST CAKE {AUTHENTIC GERMAN RECIPE!}- PLATED CRAVINGS
Top with 1/4 of the whipped cream: Use an offset spatula to smooth out the cream. Repeat Steps 1., 2., and 3. Use the middle cake layer in the middle. Top with the cake layer that was the bottom while baking, smooth side up and spread 1/3 …
From platedcravings.com


HOMEMADE BLACK FOREST CAKE - LITTLE SWEET BAKER
Preheat oven to 350F and grease two 9″ round cake pans with non-stick baking spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a medium bowl, whisk …
From littlesweetbaker.com


TRADITIONAL BLACK FOREST CAKE RECIPE | GERMAN HOMEMADE PASTRY
Form the shortcrust into a ball and place it in the springform (pan size 10″ or 11″). Spread the crust evenly on the bottom of the form using a pastry roller. Make small holes in the crust with a fork. Preheat the oven to 185° C (365°F). Place the cake on the middle rack and bake for about 15 minutes.
From theomaway.com


Related Search