Black Forest Cake I Recipes

BLACK FOREST CAKE

Steps:

• Beat the eggs with the salt and sugar for about 20 minutes.
• In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder. Carefully fold itinto the egg mix. Also carefully add the melted butter and fold it in.
• Grease the baking pan (26 cm /10 ¼ inch diameter) and fill the dough in. Bake at 190°C / 375°F for about 25 to 30 minutes.
• Let the cake cool completely, then put it into the fridge for an hour to make it firm for cutting.
• Put the Cherries in a sieve and collect the juice underneath.
• Put all ingredients (starch, cinnamon, sugar and lemon juice)into a saucepan and bring to a boil. Let boil until the liquid thickens.
• Add the cherries and let cool.
• Prepare the gelatine acording to package instructions.
• Beat the cream and add the Kirschwasser and sugar until stiff. Mix some of the cream with the gelatine, then mix this into the cream.
• Also mix in the 25 ml Kirschwasser.
• Cut the cake twice to create 3 layers.
• Put the first layer upside down on a cake plate and brush ⅓ of the "Cake Potion" onto it.
• Use a piping bag with whipping cream to make a rime around the edge of the cake.
• Use half of the cherry filling to place it inside the cream rim onto the cake.
• If you have one: Place a cake ring around the cake.
• Cover the entire layer with cream.
• Take the next layer of cake and place it on top of the cream.
• Repeat the previous steps: Brush ⅓ of the cake potion on it, make a cream rim, place remaining cherry filling inside the circle and cover everything with cream.
• Brush the third cake layer with the cake potion, then put it with the cut side down and the bottom side up, so it is now the top of your cake.
• Cover the cake with a large lid and place into the fridge for at least 4 hours or better over night.
• Whip the cream with the stabilizer. If you don't have stabilizer, use a tablespoon of corn starch.
• With a sharp knife, shave some chocolate from the bar. Then grate the remaining chocolate.
• Take the cake from the fridge and cover it entirely with cream. Leave some cream for the top decoration though.
• Use the grated chocolate to cover the sides of the cake. If you freeze the grated chocolate for a little bit, you can use your hands to put the chocolate onto the cake - worked best for me.
• Divide the top of the cake into 12 slices by just tracing the sizes but not cutting the cake.
• Use a piping bag and a tip to create 12 swirls on top of the cake - one swirl on each slice.
• Place the shaved chocolate on the center of the top, then put a cherry onto each cream swirl.
• Done!

BLACK FOREST CAKE RECIPE

Steps:

• 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.
• To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.
• To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
• Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there's no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

GERMAN BLACK FOREST CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.