Black Forest Chocolate Bundt Cake Recipes

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BLACK FOREST CHOCOLATE CAKE



Black Forest Chocolate Cake image

The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.

Provided by Stacy

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 14

Number Of Ingredients 13

1 (14 ounce) can fat free sweetened condensed milk
¾ cup oil substitute
⅔ cup packed brown sugar
2 eggs
1 egg white
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
½ cup boiling water
1 cup semisweet chocolate chips
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
  • Combine flour, cocoa, soda, baking powder, and salt.
  • In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
  • Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 68.8 g, Cholesterol 30.2 mg, Fat 5.1 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 388.4 mg, Sugar 38.1 g

BLACK FOREST CHOCOLATE BUNDT CAKE



Black Forest Chocolate Bundt Cake image

Make and share this Black Forest Chocolate Bundt Cake recipe from Food.com.

Provided by andreaadams01

Categories     Dessert

Time 1h30m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 12

1 cup butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 cup chocolate chips
1 cup dried cherries
1 tablespoon icing sugar

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a 10 cup (2.5L) Bundt pan.
  • In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time.
  • In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Mix.
  • Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
  • Stir in chocolate chips and cherries.
  • Bake for approximately 1 hour.
  • Let cool for 10 minutes; Loosen with knife. Turn cake over onto cooling rack and lift off pan.
  • When cool, sprinkle with icing sugar.
  • Enjoy!

Nutrition Facts : Calories 327, Fat 20, SaturatedFat 12.1, Cholesterol 78.1, Sodium 279, Carbohydrate 36.9, Fiber 2.3, Sugar 23.9, Protein 4.3

BLACK FOREST CAKE FOR TWO



Black Forest Cake For Two image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 2 servings

Number Of Ingredients 17

Nonstick baking spray, for the parchment paper
1 cup all-purpose flour
1 cup granulated sugar
Pinch kosher salt
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg, beaten
1 stick salted butter
2 heaping tablespoons cocoa powder
2 cups frozen cherries
1/4 cup granulated sugar
2 tablespoons cherry liquor
1 cup heavy cream, cold
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 semisweet or milk chocolate bar, to grate over the cake

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
  • Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
  • Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
  • Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
  • For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
  • For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
  • Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
  • Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
  • Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.

BLACK FOREST CAKE



Black Forest Cake image

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

1 cup/240 milliliters vegetable oil, plus more for greasing the pans
1 1/2 cups/140 grams Dutch-process cocoa powder
1 1/2 cups/360 milliliters boiling water
1 cup/240 milliliters buttermilk
4 large eggs
1 1/2 cups/330 grams packed dark brown sugar
1 1/2 teaspoons pure vanilla extract
3 cups/385 grams all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 cups (about 20 ounces/600 grams) fresh or frozen dark sweet cherries, pitted
1/2 cup/100 grams granulated sugar
1 teaspoon cornstarch
1/4 teaspoon almond extract
1 to 2 tablespoons Kirsch
1/3 cup/40 grams confectioners' sugar
1 tablespoon cornstarch
4 cups/960 milliliters heavy cream
6 ounces/170 grams bittersweet chocolate, shaved into curls
8 fresh or frozen whole dark sweet cherries, pitted

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.

QUICK BLACK FOREST CAKE



Quick Black Forest Cake image

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

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

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 CHOCOLATE TORTE



Black Forest Chocolate Torte image

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 20

2/3 cup butter, softened
1-3/4 cups sugar
4 large eggs, room temperature
1-1/4 cups water
4 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
CHOCOLATE FILLING:
6 ounces German sweet chocolate, chopped
3/4 cup butter, cubed
1/2 cup sliced almonds, toasted
WHIPPED CREAM:
2 cups heavy whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
TOPPING:
1-1/2 cups sliced almonds, toasted
1 cup cherry pie filling

Steps:

  • Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.

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From cakewhiz.com


BLACK FOREST CHOCOLATE BUNDT CAKE | CANADIAN LIVING
Apr 17, 2018 - A trip to the local cookware shop reveals the newest in Bundt pans and their shapes. One with a nonstick finish is best. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Special Diet. …
From pinterest.ca


EASY BLACK FOREST BUNDT CAKE - THE BLENDED COOKBOOK
2022-02-12 Hersheys Chocolate Bar; Maraschino Cherries; Easy Black Forrest Bundt Recipe. Cake. 3 room temperature eggs. 1 box Duncan Hines Deviled Food Cake Mix. 1/2 Cup oil. 1 teaspoon almond extract. 1 can 21oz can cherry pie filling. Instructions. Pre – Heat oven to 350. Add eggs, oil and almond extract into large mixing bowl, beat for 2 minutes ...
From theblendedcookbook.com


BLACK FOREST BUNDT CAKE WITH CAKE MIX : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com


BLACK FOREST MINI BUNDT CAKES #BUNDTAMONTH
2013-04-03 Here’s how you can be a part of Bundt-a-Month: Simple rule: Use cherries – and bake us a Bundt for March. Post it before April 30, 2013. Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt) Add your entry to the Linky tool below. Link back to our announcement posts.
From cravingsofalunatic.com


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