Cherry Chocolate Cobbler Black Forest Cake Recipes

CHERRY CHOCOLATE COBBLER / BLACK FOREST CAKE

Steps:

• Preheat your oven to 350 F.
• In a bowl, combine the flour, espresso powder, salt, baking powder sugar, butter and 2 tablespoons cocoa. Stir in the milk.
• Take a 9 inch pie dish, a cast iron or mini dishes. Put the pitted cherries in the bottom of the dish in one layer. Then spoon the thick mixture over the cherries. Make it even as possible. Pour the liqueur over it evenly.
• Combine the brown sugar and remaining cocoa and sprinkle over batter. Pour hot water over top (do not stir). Bake for 40 to 45 minutes.
• Let sit for about 20 minutes so it can set.

BLACK FOREST BROWNIE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the sides of a 9x13-inch baking pan with cooking spray.
• Pour cherry filling into the prepared baking pan. Pour water evenly over pie filling. Sprinkle brownie mix evenly in one layer on the top; do not stir it in. Grate frozen butter evenly over the brownie mix.
• Bake in the preheated oven until bubbly all over, about 35 minutes. Let stand 10 minutes before serving.

BLACK FOREST COBBLER

Steps:

• Heat oven to 400°F. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in oven.
• Mix flour, cocoa, 1 tablespoon sugar, the baking powder and salt in small bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture.
• Bake uncovered 25 to 30 minutes or until topping is set. Serve warm with cream. Substitution

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.