Black Forest Brownie Dump Cake Recipes

BLACK FOREST DUMP CAKE

Steps:

• Preheat oven to 375°. Spread pie filling into a greased 13x9-in. baking dish; top with undrained cherries. Sprinkle with cake mix and almonds. Top with cubed butter., Bake until topping is set, 40-50 minutes. Serve warm or at room temperature.

BLACK FOREST BROWNIES!

Steps:

• Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.
• Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, or in the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
• Using an electric whisk/stand mixer, whisk together the Eggs & Golden Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
• You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
• When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient - you don't want to knock out the air you made up on the previous step!
• Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again - still be careful to not knock out the air!
• Drain the Black Cherries in Kirsch from their jar, and keep the liquid. Fold through the Cherries in Kirsch, the fresh cherries, the chocolate chips, and 4tbsps of the Kirsch liquid from the jar.
• Bake in the oven for 35-40 minutes! Once baked, leave to cool in the tin completely.
• If you are decorating them, drizzle over the 100g of melted Dark Chocolate, and then sprinkle on some triple chocolate curls, and maybe even a dash of icing sugar! Enjoy!

BLACK FOREST BROWNIES

Steps:

• In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars.

BLACK FOREST BROWNIE CAKE

Steps:

• Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.
• Chop chocolate into small pieces, and place in a double boiler or heatproof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.
• Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.
• Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.
• Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.
• Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.
• In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.

BLACK FOREST BROWNIE DESSERT

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with baking spray with flour. Make brownie mix as directed on pouch, using oil, water and egg. Pour batter into pie plate.
• Bake 24 to 26 minutes or until toothpick inserted in center comes out almost clean. Cool 30 minutes.
• In small bowl, stir together pie filling and liqueur. Cut brownie into 6 wedges. Place each wedge on individual serving plate. Spoon about 1/3 cup cherry mixture over each wedge.
• In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Add dollop of whipped cream to each serving. Sprinkle with cocoa.

BLACK FOREST BROWNIE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
• Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
• Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

BLACK FOREST DUMP CAKE

Steps:

• Put oil in a 9 x 13 inch baking pan.
• Add cake mix, eggs, and water and mix with a fork (batter will be lumpy kinda like brownie mix).
• Pour cherry pie filling over the top.
• Bake at 350 degrees for 35-40 minutes.
• Frost with Cool Whip.
• Place cherries on top in any pattern.
• Grate chocolate bar over top of cake.

BLACK FOREST BROWNIES

Steps:

• Grease a 30 x 20cm cake tin and line with parchment. Heat oven to 180C/ 160C fan/gas 4. Mix the coffee with 2 tbsp boiling water, then set aside to cool.
• Cream the butter and sugar together for about 5 mins until light and fluffy, then add the eggs, one at a time, incorporating well after each addition. In a separate bowl, combine the cocoa powder and the flour. Add in the cherry essence and cooled coffee to the butter mixture, followed by the dry ingredients. Mix well, then fold in the cherries.
• Spoon into the prepared tin, level the top with the back of a spoon and bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.
• Once cool, melt the dark chocolate in the microwave or over a pan of simmering water, then spread in an even layer over the top of the brownies.
• While the chocolate is setting, mix the butter with the icing sugar and a few drops of green food colouring. Put the buttercream in a piping bag fitted with a writing tip nozzle. Cut the brownies into 20 squares, place two glacé cherry halves on top of each one and use the buttercream to create the cherry stem.

BLACK FOREST BROWNIES

Steps:

• Prepare and bake brownies, following pkg. directions, using a 13"x9" pan. Cool on a wire rack.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth.
• In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
• Spread over the brownies. Top with pie filling.
• In a microwave or small heavy saucepan, melt chocolate; stir until smooth. Drizzle the chocolate over the brownies.
• Refrigerate for about 10 minutes to set chocolate. Enjoy!
• Yield: 2 dozen.

BLACK FOREST CAKE (DUMP CAKE) RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 degrees. Spray 13" x 9" baking pan with nonstick cooking spray. Spread cherry pie filling and cherries in bottom of prepared pan. Top with dry cake mix, carefully spreading over cherries with fork. Do not mix. Slowly pour soda over cake mix, covering as much as possible. Do not mix. Cover with foil and bake 20 minutes. Remove foil and bake an additional 30 to 40 minutes or until cake is set. Cool 15 minutes. Serve warm with ice cream or whipped cream and chocolate sauce.