Thebehemothofallblackforestcakes Recipes

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.

Steps:

• For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
• For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
• For the cherries: Combine the cherries and kirsch in a small bowl.
• To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.

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:

• 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.

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:

• 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.