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
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
BLACK FOREST CHERRY CAKE
Make and share this Black Forest Cherry Cake recipe from Food.com.
Provided by UnknownChef86
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
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.
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
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
BLACK FOREST DUMP CAKE
I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. -Meghan McDermott, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 347 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
BLACK FOREST CHERRY CAKE
CHOCOLATE, CHERRIES, and COCONUT!!! These 3 make a very tasty dessert! Made into a sheet cake which easily cuts into pretty squares. An additional can of cherry pie filling made be used for topping. Best made a day ahead for flavors to meld. Use regular cake mix without pudding.
Provided by Seasoned Cook
Categories Dessert
Time 55m
Yield 1 9"x13" cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
- Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
- Sprinkle with coconut.
- Spoon cherry pie filling over coconut.
- Pour remaining one-half of cake mixture and smooth out evenly.
- Bake in a 350 degree oven for 40 or 45 minutes.
- Let cool completely.
- Spread cool whip over entire cake.
- If desired, garnish with additional cherry pie filling.
- Keep refrigerated.
- Serve in squares and enjoy!
Nutrition Facts : Calories 507.8, Fat 32.1, SaturatedFat 15.8, Cholesterol 73.3, Sodium 402.6, Carbohydrate 53.1, Fiber 3.6, Sugar 21.8, Protein 6.7
BLACK FOREST CAKE
Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g
BLACK FOREST CAKE
Black forest cake, which originated in the Black Forest region of Germany, is typically made with a light chocolate sponge cake, soaked with cherry syrup and cherry brandy (Kirsch), then layered with whipped cream and cherries. This version swaps the chocolate sponge for a denser, fudgier chocolate cake to delicious effect. But slicing a rich chocolate cake into four thin layers can be a bit tricky. To make the job a little easier, cool them completely before slicing. The cherry jam and syrup can be made in advance.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees. Grease two 9-inch round cake pans with oil and line the bottom of each with parchment paper.
- To prepare the cake, in a large bowl, whisk together the cocoa powder and boiling water until smooth. Add the buttermilk and 1 cup vegetable oil, and whisk to combine. Add the eggs, brown sugar and vanilla extract, then whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the dry ingredients to the wet, then whisk to combine. Divide the batter evenly between the two pans.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cakes to a rack to cool for about 20 minutes, then flip the cakes out onto the rack and let them cool completely. Flip the cakes again, so the domed portion is on top, and trim a bit of the dome off each cake to flatten the top. Carefully cut each layer in half horizontally, creating four layers.
- While the cake cools, prepare the cherry jam: In a small saucepan, combine the cherries and sugar over medium heat. Cook, stirring occasionally and breaking the cherries down with a wooden spoon or potato masher, until the fruit has released its juice, about 6 minutes.
- Pass the cherry mixture through a fine-mesh sieve, reserving the syrup in a medium bowl and setting aside the cooked cherries. Measure out 1/2 cup/120 milliliters of the syrup. (If you have more, store the rest in the refrigerator for another use). Transfer 1 tablespoon syrup from the 1/2 cup to small bowl, then stir the Kirsch into remaining syrup; set aside to cool completely.
- Add 1 teaspoon cornstarch to the reserved 1 tablespoon cherry syrup in the small bowl; whisk to combine. Transfer it to the saucepan, add the cooked cherries and cook over medium, stirring, until the mixture has thickened, 3 to 5 minutes. Transfer to a bowl to cool completely. (You should have about 1 1/4 cups/300 milliliters jam.)
- Prepare the whipped cream: In a small saucepan, whisk together the confectioners' sugar, cornstarch and 1 cup heavy cream. Bring that mixture to a low boil over medium heat and cook, stirring, until thickened to the consistency of thin pudding, reducing heat as necessary to avoid scorching, about 2 minutes. Transfer cream mixture to a large bowl to cool completely.
- Assemble the cake: Whisk the cream mixture to loosen it, then add the remaining 3 cups heavy cream. Using an electric mixer on medium, beat the mixture until you have medium-stiff peaks, about 2 minutes. Set one cake layer on a serving plate, cut-side up. Brush it with some of the cherry-Kirsch syrup, spread about 1 cup whipped cream over the top, then 1/3 of the cherry jam. Swirl the jam and the cream together a bit to spread it out evenly. Repeat this process two more times and top it with the last cake layer, cut-side down. Then cover the entire cake with a thin layer of whipped cream. Refrigerate for 30 minutes.
- To finish, frost the cake with the remaining whipped cream. Prepare the chocolate curls: Warm the chocolate bar in the microwave for 10 to 15 seconds, then use a vegetable peeler to create curled chocolate shavings. Press the chocolate shavings onto the sides of the cake and over a 1-inch of the border on top. Top with the 8 cherries. Store leftovers, well wrapped, in the refrigerator for up to 3 days.
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BLACK FOREST CHERRY CAKE - SAVOR THE BEST
From savorthebest.com
4.9/5 (12)Total Time 50 minsCategory DessertsCalories 1053 per serving
- Preheat the oven to 350°. Line the bottom of two 9 inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour)
- In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
- Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
BLACK FOREST CHERRY CAKE RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 295 per servingServings 16
- To prepare filling, combine first 4 ingredients in a large saucepan; stir until cornstarch dissolves. Heat pan over medium-high heat; bring to a boil, stirring constantly. Cook 1 minute or until sugar mixture is very thick, stirring constantly. Remove sugar mixture from heat. Stir in cherries. Cool completely; cover and set aside.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Combine buttermilk, milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add buttermilk mixture to sugar mixture; beat with a mixer at medium speed just until well blended (batter will be thin).
- Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
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