Blackberry Forest Cake Recipes

ULTIMATE BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
• Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
• Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

BLACK FOREST CAKE I

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.

BLACKBERRY FOREST CAKE

Steps:

• Cakes: Preheat oven to 400 degrees. Butter two 9-by-2-inch round cake pans. Line with parchment, then butter parchment. Dust with flour, tapping out excess. Whisk together flour, cocoa, and salt in a bowl. Place butter in another bowl.
• Combine eggs, yolks, and granulated sugar in a heatproof bowl set over a saucepan containing 2 inches of simmering water. Heat, whisking, until sugar is dissolved and mixture is warm. Remove from heat. With an electric mixer, whisk on medium speed 2 minutes. Increase speed to high and whisk until pale and thick, 4 to 5 minutes.
• Sift together dry ingredients over top of egg mixture, then gently fold in. When almost incorporated, fold 1 cup batter into butter, then gently fold butter mixture into remaining batter. Divide batter evenly between prepared pans and bake until tops spring back, 10 to 11 minutes. Invert cakes onto a wire rack, top-sides up; let cool completely.
• Syrup: Heat creme de cassis, granulated sugar, and 3 tablespoons water in a small saucepan over medium, stirring until sugar is dissolved.
• Glaze: Place chocolate in a heatproof bowl. Heat cream in a small saucepan just until bubbling around edges; pour over chocolate. Let stand 5 minutes, then stir until chocolate is melted and mixture is combined. Stir in corn syrup. Let stand until slightly thickened, about 10 minutes.
• Assembly: Stir together jelly and lemon juice in a bowl, then fold in berries. In another bowl, whisk cream with confectioners' sugar to medium-stiff peaks. Brush bottom and sides of cakes generously with syrup (using all of syrup). Place one cake on a serving platter, syrup-side up. Pour 1/2 cup glaze over cake, spreading to edges. Top with 3 cups berry mixture, then dollop evenly with cream. Top with second cake, syrup-side down.
• Pour remaining glaze on top of cake, spreading to edges and allowing to drip down sides. (If glaze gets too thick, reheat in microwave, in 10-second increments.) Refrigerate cake and remaining berry mixture at least 4 hours and up to overnight before serving cake, topped with berry mixture.

JENNY'S BLACK FOREST CAKE

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.

BLACK FOREST CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
• Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
• Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
• Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
• Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
• Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
• Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
• Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
• Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.

BLACK FOREST CAKE

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.

BLACK FOREST CAKE

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. , In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter., Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely., In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. , For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate., To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake., Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. , Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator.

QUICK BLACK FOREST CAKE

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.

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.

BLACK FOREST CAKE

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.

BLACK FOREST DESSERT CAKE

Steps:

• In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet. , Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack., In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan.

30-MINUTE BLACK FOREST CAKE

Steps:

• Preheat the oven to 375 degrees F. Lightly spray a rimmed 17-by-12-inch sheet pan with baking spray and line it with parchment paper, then lightly spray the parchment with baking spray. Set aside.
• Combine the cocoa powder and hot water in a large glass measuring cup and stir to combine. Stir in the cold water and set aside.
• Combine the sugar and butter in the bowl of an electric mixer and beat until smooth. Beat in the vanilla. Beat in the egg, beating until incorporated and scraping down the sides of the bowl as needed. Add the flour, baking powder and baking soda, then pour in the cocoa mixture. Beat for 2 minutes on high speed, scraping down the sides of the bowl as needed, until completely blended with no visible streaks.
• Pour the batter into the prepared sheet pan, spreading evenly. Bake 10 minutes. Do not overbake.
• Place a sheet of parchment paper on the countertop and invert the baked cake on top of it. Peel off the parchment on top of the cake. Spread the Cherry Kirsch Compote (minus 1/2 cup reserved for the Cherry Cream) evenly across the cake. Roll the cake into a log from the short end, place on a serving platter and set aside.
• When ready to serve, pour the Microwave Dark Chocolate Ganache over the top of the cake, spreading it smoothly with an offset spatula and allowing it to drip down the sides of the cake. Serve each slice of cake with a large spoonful of the Cherry Cream on top.
• Combine the cherries, jam, kirsch, lemon zest and juice, cinnamon and salt in a medium saucepan. Place over medium-high heat and cook, stirring occasionally, until the cherries are soft and mixture is thickened, about 10 minutes. Allow to cool completely; reserve 1/2 cup of the cooled compote for the Cherry Cream (recipe follows). Can be refrigerated for up to 2 weeks. Makes 2 1/2 cups.
• Place the chocolate chips in a medium heatproof bowl. Microwave the cream in a glass measuring cup for 1 minute. Pour the cream over the chocolate chips and stir until smooth. Whisk in the instant espresso, whisking until completely smooth. Can be refrigerated for up to 1 week and reheated as necessary. Makes about 2 cups.
• Place the heavy cream, sour cream, sugar and vanilla in a stand mixer fitted with the whisk attachment and whip on medium-high speed until soft peaks form. The cream can be refrigerated at this point in a fine-mesh strainer set over a bowl for up to 24 hours. When ready to serve, gently fold the compote into the prepared whipped cream. Makes about 1 1/2 cups.

BLACK FOREST LAYER CAKE

Steps:

• Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
• In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
• In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
• In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
• Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
• When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.