BLACK FOREST COFFEE CAKE RECIPE
Black Forest Coffee Cake brings cherries and chocolate to your day. Great with coffee or tea.
Provided by Heather Tullos
Categories Snacks
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F. Butter a 9 X 13 baking dish. In a large bowl cream together the butter and sugar. Mix in the eggs and vanilla until the batter is fluffy. In another bowl whisk together the flour, baking powder, and salt. Alternate adding the dry mixture and the milk, starting and ending with the flour, and mixing between each addition. Fold in the cherry pie filling and chopped chocolate, and then pour the batter into the prepared pan. To make the streusel topping cut the cold butter into the flour and turbinado sugar. My favorite way to do this is to grate the butter with a box grater and then combine everything with my fingers. Sprinkle the streusel over the cake batter. It will be clumpy. Just try to cover the surface area as evenly as you can and don't worry about all the gaps. Bake for 35 - 40 minutes - a pick inserted into the center will come out mostly clean when the cake is done (the buttery streusel will still look a little gooey on your toothpick). Let the cake cool before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 263 calories, Fat 9 g, Carbohydrate 43 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 117 mg, Sugar 26 g
BLACK FOREST COFFEE CAKE
Provided by nebulized
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Beat eggs, add sugar, shortening, milk and vanilla. Then add flour and baking powder. When well mixed add chocolate chips. Pour into a large greased 9- x 13-inch baking pan. Drop cherry pie fill by the teaspoon in even rows into the batter. For Topping: Blend all ingredients with a pastry blender to form loose crumbs. Sprinkle over top of cake and garnish with chocolate chips. Bake at 375 degrees F for 50 minutes to 1 hour until golden brown.
BLACK FOREST COFFEE CAKE
Make and share this Black Forest Coffee Cake recipe from Food.com.
Provided by lets.eat
Categories Breads
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
- Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
- Pour into a greased 13x9x2 baking pan.
- Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
- With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
- Sprinkle the topping evenly over the top of the cake.
- Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.
Nutrition Facts : Calories 453.4, Fat 17.6, SaturatedFat 6.3, Cholesterol 45.9, Sodium 185.5, Carbohydrate 69.9, Fiber 1.9, Sugar 34.8, Protein 5.8
LADYBIRD DINER'S BLACK FOREST CAKE
Ladybird Diner was built to be a pie destination. When self-proclaimed pie lady Meg Heriford opened it five years ago, fans lined up for slabs of her cherry and banana cream pies. Then one day Meg whipped up a hazelnut cake with brown-butter caramel buttercream and a dark chocolate drizzle. "I don't know what came over me," she says. Soon Meg and her team were experimenting with elevated versions of coconut, German chocolate and red velvet cakes, and lines formed for the cakes just as quickly as they had for the pies. The diner's signature Black Forest cake, topped with Italian black cherries, usually sells out in less than an hour.
Provided by Food Network
Time 2h30m
Yield 16 slices of cake
Number Of Ingredients 23
Steps:
- Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat three 10-inch round cake pans with cooking spray and line the bottoms with parchment paper; set aside. Combine the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Whisk the milk and vanilla in a small bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk mixture, until combined.
- Stir in the hot coffee (the batter will be thin). Divide among the prepared pans. Bake, switching the pans halfway through, until a toothpick inserted in the centers comes out mostly clean, 30 to 45 minutes. Let cool 10 minutes in the pans, then turn out onto racks to cool completely.
- Meanwhile, make the ganache: Melt the chocolate chips with the heavy cream in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Let cool slightly. Add the cherries and let cool.
- Make the buttercream: Combine the egg whites, sugar, salt and cream of tartar in the heatproof bowl of a mixer set over the pan of simmering water (do not let the bowl touch the water). Heat, whisking, until a candy thermometer reaches 185 degrees F, 5 minutes. Transfer the bowl to the mixer and beat on medium-high speed until the egg whites are stiff and glossy and the bowl is cool to the touch, 10 minutes. Beat in the butter 1 tablespoon at a time. Add the cherry liqueur and continue to beat until smooth. Beat in cherry syrup, 1 teaspoon at a time, to tint the frosting pink.
- Spread half of the ganache on one cake and top with a second cake. Repeat with another layer of ganache and the remaining cake. Trim the sides of the cake with a serrated knife to make them even; crumble the trimmings. Frost the cake with the buttercream and pipe some around the top. Top with cherries and the reserved cake crumbs.
BLACK FOREST CAKE
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.
JENNY'S BLACK FOREST CAKE
This recipe is from a friend of my mother's. She used it for catering and has won the hearts of most who've tasted it. I've had to share this recipe with everyone who's been to one of my parties. Serve with whipped cream if desired.
Provided by REB_99
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Kirschwasser
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
- Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
- To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.
Nutrition Facts : Calories 477 calories, Carbohydrate 78.2 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 2.9 g, Sodium 441.1 mg, Sugar 41.4 g
BLACK FOREST COFFEE
Think... Black Forest Cake... this is my version in Coffee. I hope you will enjoy this special treat, its good both with cherry juice and with the cherry liquer...please feel free to use your favourite cherry liquer in this drink.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Make fresh, hot, strong coffee and keep warm until ready to mix.
- Place a medium size pot on low and add the chocolate syrup and chocolate milk, stir and keep warm, until needed.
- With a hand blender mix the heavy cream, cherry liquer and white sugar until it is smooth, thick and creamy.
- Add the coffee and cherry liquer to the chocolate milk and stir gently.
- Pour coffee into a large mug and garnish with the cherry flavored whipped cream, bittersweet chocolate shaving and top with the cherry cluster.
Nutrition Facts : Calories 391.8, Fat 35.3, SaturatedFat 21.9, Cholesterol 130, Sodium 76.2, Carbohydrate 16.4, Fiber 0.9, Sugar 12.9, Protein 4.3
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
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